Eggnog cheesecake bars with caramel rum sauce

When I see eggnog in stores I instantly think about our favorite movie, Christmas Vacation!  Those moose mugs and hilarious scenes make me laugh every year!  So much that I had to buy a few of my own while on a weekend getaway.

Here they are in my display cabinet just waiting to be used!

I picked up my first carton of eggnog a few days ago and made eggnog cheesecake bars for the weekend.  I’m thinking with this cold weather we’ll be sticking pretty close to home.  I also came up with the easiest caramel rum sauce to serve along side.  It is the weekend after all!

First I made my trusted cheesecake base but added a pinch of cinnamon and ginger to give it a holiday kick.  The filling is smooth and creamy with the addition of eggnog.  It’s an easy recipe you can make for yourself, a holiday party or freeze for later in December when everyone is so busy!

Eggnog cheesecake bars

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Friday is Cake Night

Serves: 8 inch square

Ingredients

• 1½ cups graham cracker crumbs
• 2 tbsp sugar
• ¼ tsp cinnamon
• ⅛ tsp ginger
• ⅓ cup melted butter

For the filling

• 2 - 8 oz packages cream cheese, softened
• ½ cup sugar
• 2 tbsp flour
• 1 tsp vanilla extract
• 2 whole eggs
• ¾ cup eggnog

For the caramel rum sauce

• ¼ cup thick caramel sauce
• 1 tbsp dark rum
• 1 tbsp eggnog

Instructions

1. Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Spray lightly with cooking spray.
2. In a small bowl combine the graham crumbs, sugar, cinnamon and ginger. Add the melted butter and press in the bottom of the baking dish. Bake for 8 minutes.
3. Meanwhile, combine the softened cream cheese, sugar and flour in a large bowl and beat until light and fluffy, stopping occasionally to scrape the sides of the bowl.
4. Add the vanilla and eggs and mix until fully combined. Lastly pour in the eggnog and mix once more.
5. Pour the cheesecake batter over top of the graham crust and bake for 50 minutes.
6. Cool and refrigerate overnight.
7. To make the caramel find your favorite thick sauce and microwave it with the rum and eggnog.
8. Serve the cheesecake in slices topped with whipped cream, a pinch of cinnamon and the caramel rum sauce.

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