Eggnog Cheesecake Bars
Eggnog!! For most of the year, I don’t even think about eggnog, but when it’s time to put up the Christmas tree, all of a sudden I begin to crave that thick, rich, creamy drink. And I can’t just drink it, I have to make to bake with it too! So today, I’m sharing my favorite Eggnog Cheesecake Bars.
Our families favorite eggnog, is International Delight Classic Nog and that’s what I used to make these Eggnog Cheesecake Bars. These bars are full of all the popular holiday flavors everyone loves with the creamy, smooth eggnog cheesecake with a hint of nutmeg. I also sprinkled a delicious spiced crumble mixture on top because who doesn’t love a crumble topping!?
These Eggnog Cheesecake Bars are the perfect dessert to bring to your holiday party, everyone will love them. Trust me, they will go fast, I often make a double batch. Enjoy!
JUST A FEW BAKING TIPS:
✓ LINE YOUR BAKING PAN: To make it super easy for you to cut these eggnog cheesecake bars into squares, line your 13×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the bars have cooled lift the bars out of the pan, folding down the aluminum foil sides. Use a sharp knife to cut these bars into squares and enjoy!
✓ CREAM CHEESE MIXTURE: For the cream cheese mixture, make sure that you beat the cream cheese, sugar, and nutmeg until smooth, you don’t want to see any lumps of cream cheese. That’s why it’s important to make sure your cream cheese is softened.
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE EGGNOG CHEESECAKE BARS:
- 2 1/2 cups old-fashioned oats
- 1/2 cup granulated sugar
- 1/8 teaspoon nutmeg
- 1/2 cup International Delight Original Nog
- 2 Tablespoons all-purpose flour
- 3 large eggs
PRE-STEP: Preheat oven to 350F degrees. Line 13x9 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.
STEP 1: In a large bowl, combine cake mix and oats; stir in melted butter.
STEP 2: Reserve 1 1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan.
STEP 3: In a large bowl, beat cream cheese, sugar and nutmeg until smooth.
STEP 4: Gradually beat in eggnog and flour.
STEP 5: Add eggs; beat on low speed just until blended.
STEP 6: Pour cheesecake mixture over crust. Sprinkle with reserved crumb mixture. Bake for 50-55 minutes or until edges are brown and center is almost set. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before cutting into bars.
*STORE: Store bars in an airtight container in the refrigerator for up to 1 week.