Eggnog Cheesecake Bars
These creamy cheesecake bites are baked in a "bain-marie" or water bath. The baking pan will need to fit inside of a larger roasting pan for the water bath.
Ingredients
FOR CRUST:
1 ½ cups finely ground ginger snap cookies (about 30 cookies)
3 tablespoons granulated sugar
4 tablespoons butter, melted
FOR FILLING:
2, 8-ounce packages cream cheese
¾ cup granulated sugar
2 large eggs plus
1 large egg yolk
¾ cup whole milk
2 tablespoons flour
¼ teaspoon salt
½ teaspoon LorAnn Eggnog Super-Strength
1 teaspoon LorAnn Madagascar Vanilla Bean Paste or Extract
Ground nutmeg for dusting
RECIPE TIP: For easier slicing, freeze cheesecake before cutting.
Directions
1. Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray.
2. Stir together crust ingredients and press into the bottom of the pan. Bake until crust is just brown, about 12-14 minutes. Allow to cool.
3. Beat cream cheese with a mixer until fluffy. Add all remaining ingredients and beat until smooth.
4. Pour filling over crust. Set baking pan inside a larger roasting pan. Carefully add hot water until the water comes halfway up the sides of the pan.
5. Bake until the filling is just set (do not over-bake), about 40 minutes. Remove pan from water bath and set on a wire rack to cool. Refrigerate at least 4 hours or overnight.
6. Cut into bars and dust tops lightly with the grated nutmeg before serving.
Can be refrigerated for up to 4 days.
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