Spike the Eggnog Cheesecake Bars
Eggnog lovers, rejoice! These creamy, nutmeg-scented bars have all the taste and warmth of a spiked eggnog thanks to bourbon, while a caramel topping launches this holiday dessert over the top. They’re the perfect bar to come home to after a cold night of caroling.MORE+LESS-
Betty Crocker Cookies
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
box (4-serving size) vanilla instant pudding and pie filling mix
tablespoons packed brown sugar
packages (8 oz each) cream cheese, softened
teaspoon ground nutmeg
Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir Crust ingredients until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
In medium bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Add remaining Filling ingredients; beat until smooth. Spread over crust in pan.
Bake 28 to 33 minutes or until set in center. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Spread caramel sauce over cooled cheesecake bars.
For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
- Pushing the cookie dough crust up the sides of the pan just 1/2 inch will ensure the filling doesn’t seep below the crust to the bottom of the pan. However, be careful not to push the crust too far up the sides! The filling should cover the crust entirely, coming all the way to the sides of the pan before baking.
- Grating your own fresh nutmeg will give these bars the best possible flavor.
- To get clean cuts when cutting cheesecake bars, dip knife into hot water, and wipe blade with a towel after each cut.
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.