Eggnog Cheesecake Squares

 What do you spike your eggnog with? I have always put rum in my eggnog and never considered any other type of alcohol. However, when making these cheesecake bars the original recipe used brandy, that prompted me to find out what other types of alcohol people use in their eggnog. It seems, rum, brandy and bourbon are the common alcohols used. I used rum when making these bars since I do not like brandy or bourbon and more importantly do not have any in my house. Alternatively, you can completely leave out the alcohol and still enjoy these cheesecake bars. 

Eggnog Cheesecake Squares

Ingredients:

• 1 1/2 cups finely ground graham cracker crumbs, about 12 full sheets
• 3/4 cup + 3 tablespoons granulated sugar, divided
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese room temperature
• 2 eggs
• 1 egg yolk
• 3/4 cup eggnog
• 4 teaspoons rum
• 1 teaspoon vanilla extract
• 4 1/2 teaspoons all purpose flour
• 1/2 teaspoon ground nutmeg

Directions:

1. Preheat the oven to 350º F. Butter an 8-inch or 9-inch square baking dish and line with parchment paper.
2. In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons granulated sugar. Pour in the melted butter and stir until well combined. Press the mixture into the bottom of the prepared baking dish.
3. Bake for 12-15 minutes or until the crust is just turning brown around the edges. Remove from the oven and set aside.
4. In a large bowl, using an electric mixer or stand mixer, beat the cream cheese on medium speed until fluffy about 2 minutes.
5. Add in the 3/4 cup granulated sugar and beat for and additional 2 minutes or until smooth. Add in the eggs and egg yolk, eggnog, rum and vanilla, beat until completely combined and smooth. Add in the flour and nutmeg, beating until smooth.
6. Pour the filling over the crust. Set the baking dish into a 9x13 inch baking dish or other larger pan. Add hot water until the water reaches halfway up the sides of the baking dish.
7. Bake for 40-45 minutes, or until the cheesecake is just set. 
8. Remove the square baking dish from the water bath and transfer to a wire rack. Allow to cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
9. Cut the cheesecake into bars. 

Enjoy!!!

Notes:

If you cut the cheesecake into 18 pieces you will have small rectangular pieces. If you cut the cheesecake into 16 pieces you will have slightly bigger square pieces.

*Adapted from Brown Eyed Baker.