EGGNOG CHEESECAKE BARS
Creamy, eggnog-flavored cheesecake tops the rich, butter crust of this
nutmeg-scented bar.
Preparation time: 15 min
Baking time: 41 min
Yield: 36 bars
INGREDIENTS
Crust Ingredients:
1/3 cup sugar
1/2 cup Butter, softened
1 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
Filling Ingredients:
1/2 cup sugar
1/2 cup Eggnog or Fat Free Half & Half
2 (8-ounce) packages cream cheese, softened
3 eggs
1 tablespoon all-purpose flour
1/8 teaspoon ground nutmeg
DIRECTIONS
Heat oven to 350°F. Combine 1/3 cup sugar and butter in large bowl.
Beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups flour
and 1/2 teaspoon nutmeg. Beat until well mixed. (Mixture will be
crumbly.) Press crust mixture onto bottom of ungreased 13x9-inch baking pan.
Bake for 15 to 17 minutes.
Meanwhile, combine all filling ingredients except nutmeg in same bowl.
Beat at medium speed, scraping bowl often, until mixture is creamy.
Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon
nutmeg. Continue baking for 28 to 33 minutes or until set. Cool completely.
Cut into bars with wet knife. Store refrigerated..
Creamy, eggnog-flavored cheesecake tops the rich, butter crust of this
nutmeg-scented bar.
Preparation time: 15 min
Baking time: 41 min
Yield: 36 bars
INGREDIENTS
Crust Ingredients:
1/3 cup sugar
1/2 cup Butter, softened
1 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
Filling Ingredients:
1/2 cup sugar
1/2 cup Eggnog or Fat Free Half & Half
2 (8-ounce) packages cream cheese, softened
3 eggs
1 tablespoon all-purpose flour
1/8 teaspoon ground nutmeg
DIRECTIONS
Heat oven to 350°F. Combine 1/3 cup sugar and butter in large bowl.
Beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups flour
and 1/2 teaspoon nutmeg. Beat until well mixed. (Mixture will be
crumbly.) Press crust mixture onto bottom of ungreased 13x9-inch baking pan.
Bake for 15 to 17 minutes.
Meanwhile, combine all filling ingredients except nutmeg in same bowl.
Beat at medium speed, scraping bowl often, until mixture is creamy.
Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon
nutmeg. Continue baking for 28 to 33 minutes or until set. Cool completely.
Cut into bars with wet knife. Store refrigerated..
