(I know, I was supposed to be concentrating on work, but trust me, this didn't take long and the vicarious sugar high I got totally got me through a slow morning)
Eggnog Cheesecake Bars
Eggnog Cheesecake Bars
Preparation Time: 20 minutes
Total Time: 3 hours 45 minutes
Servings: 24
Ingredients
| 14 | Crackers Keebler® Grahams Original rectangular cracker sheets* |
| - or - | |
| 1 3/4 | cups Crackers Keebler® Graham Cracker Crumbs |
| 3 | tablespoons sugar |
| 1 | teaspoon nutmeg, divided |
| 1/3 | cup butter or margarine, melted |
| 3 | packages (8 oz. each) cream cheese, softened |
| 3/4 | cup sugar |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 1 | cup canned or refrigerated eggnog |
| Nutmeg (optional) |
Directions
1. Finely crush crackers (should have about 1 3/4 cup crumbs). In small bowl stir together crackers, 3 tablespoons sugar and 1/2 teaspoon of the nutmeg. Add butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan. Bake at 350ºF for 8 minutes.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3/4 cup sugar, vanilla and remaining 1/2 teaspoon nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in eggnog.
3. Bake at 350°F about 22 minutes or until almost set. Cool on wire rack for 1 hour. Lightly sprinkle with additional nutmeg, if desired. Refrigerate at least 2 hours. Cut into bars.
*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
You are very welcome.
1. Finely crush crackers (should have about 1 3/4 cup crumbs). In small bowl stir together crackers, 3 tablespoons sugar and 1/2 teaspoon of the nutmeg. Add butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan. Bake at 350ºF for 8 minutes.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3/4 cup sugar, vanilla and remaining 1/2 teaspoon nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in eggnog.
3. Bake at 350°F about 22 minutes or until almost set. Cool on wire rack for 1 hour. Lightly sprinkle with additional nutmeg, if desired. Refrigerate at least 2 hours. Cut into bars.
*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
You are very welcome.
