Egg Nog Cheesecake Bars

Directions

• 1

  Preheat the oven to 375 degrees. 

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• 2

  Line an 8x8 baking pan with parchment paper, leaving the side overlapping (to easily lift out after baking).

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• 3

  In a bowl combine the crushed graham crackers, melted butter and nutmeg, then pour this mixture into the pan and press down gently to form a flat crust. Bake the crust for 10 minutes. Remove from the oven and allow it to cool. Drop the temperature of the oven to 325 degrees. 

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• 4

  In a stand mixer or using a handheld mixer, cream the cream cheese over medium speed until smooth.  

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• 5

  Add the sour cream, eggs, sugar, egg nog, vanilla and nutmeg, one at a time allowing each ingredient to incorporate until smooth and creamy. 

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• 6

  Pour the filling into the cooled crust, smoothing out with a spatula. Bake for 45-50 minutes or until the center is just set (it may be a bit jiggly, that’s okay) and the edges are just slightly golden. Remove from the oven and allow it to cool on a wire rack for 1 hour. 

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• 7

  Move the cheesecake to the fridge and have it chill for 2 hours before cutting into squares. Sprinkle with nutmeg if desired. 

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• 8

  Keep the cheesecake refrigerated for up to 4 days. 

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