Description
Eggnog Creme Brulee Cheesecake Bars are an irresistibly delicious holiday hybrid with luscious cheesecake and a crunchy caramelized sugar crust
Ingredients
- FOR THE CRUST:
- Cooking Spray, For Pan
- 1-½ cup Graham Cracker Crumbs
- 3 Tablespoons Sugar
- 4 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- 16 ounces, weight Cream Cheese, Room Temperature
- ¾ cups Sugar
- 2 Eggs
- 1 Egg Yolk
- ¾ cups Eggnog
- 1 Tablespoon Flour
- 1 teaspoon Vanilla Extract
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Salt
- FOR THE TOPPING:
- 6 Tablespoons Sugar
Preparation
Preheat oven to 350ºF. Evenly coat a 9-inch baking dish with cooking spray.
For the crust, in a mixing bowl, combine graham crackers, sugar, and melted butter. Press into bottom of prepared pan and bake until crust is just brown around the edges, 12–15 minutes. Remove from oven and allow to cool.
For the cheesecake filling, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add sugar, eggs, egg yolk, eggnog, flour, vanilla extract, nutmeg, and salt. Beat until smooth. Pour filling over cooled crust.
Set baking dish inside of a larger baking dish or roasting pan and add enough hot water to the larger baking dish to come halfway up the sides of the smaller baking dish holding the cheesecake batter. Bake until the outside is set and center is still slightly jiggly, about 40–45 minutes. Remove baking pan from water bath,and transfer to a wire rack. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Cut bars into squares. Sprinkle each square with an even layer of sugar and caramelize sugar with a culinary torch.
