Boozy Eggnog Bars

This easy cheesecake bar recipe contains a favorite holiday drink. These yummy cheesecake bars are sure to be hit this holiday season.

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  • Makes: 36 servings
  • Serving Size: 1 bar
  • Makes: 3 dozen bars
  • Prep: 35 mins
  • Bake: 25 mins 350°F
  • Chill: 4 hrs to 24 hrs

Boozy Eggnog Bars

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray. In a medium bowl stir together crushed wafers, walnuts, 1 Tbsp. sugar, and the butter until evenly coated. Press mixture firmly into bottom of the prepared pan.
  2. In a large bowl beat cream cheese with a mixer on medium until smooth. Beat in eggnog, the 1/2 cup sugar, rum, nutmeg, and vanilla until thoroughly combined. Stir in eggs. Pour cream cheese mixture over crust in pan. If desired, lightly dust with additional freshly grated nutmeg.
  3. Bake 25 to 30 minutes or until edges are puffed and center is set. Cool completely on wire rack. Chill 4 to 24 hours before serving. To serve, use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.

From the Test Kitchen

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Boozy Eggnog Bars)

  • Per serving:
  • 114 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 36 mg chol. ,
  • 82 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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