Just a week ago I realized that post Thanksgiving, during Hanukkah, and coming up on Christmas, I hadn’t gained any weight. Like, whaaa? How awesome is that? Booyah!
Then, thanks to Paul and his major guilt trip regarding the lack of baking, I went out of my mind and made a gazillion things with white chocolate and butter << because, duh. And now I’m up two pounds. In like four days. GAH.
I can’t get through the holiday season without buying a carton of eggnog and baking something of that nature.
I’ve had these cheesecake bars bookmarked for about two years. At this point, I just wanted to make them, so I could cross them off my list.
I added the chocolate drizzle, because… HELLO. Paul and the kids loved them. And my kids hate cream cheese. So take that for what it’s worth!
- 2 cups graham cracker crumbs (16 whole sheets)
- 3/4 cup unsalted butter , melted
- 1/2 cup whole almonds , finely chopped
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon ground nutmeg
- 1/2 cup whipping cream
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup toasted whole almonds , finely chopped
- 3/4 cup white chocolate chips
Preheat oven to 350 degrees. Lightly coat a 13x9 pan with nonstick spray.
In a large bowl, stir crust ingredients until well blended. Press mixture in the bottom of prepared pan. Bake 8 minutes.
In the meantime, make the filling. In a large bowl, beat cream cheese with an electric mixer, until creamy. Gradually beat in the sugar, nutmeg, cream, and vanilla. Beat in eggs one at a time, until incorporated. Pour mixture over crust.
Baked 30-35 minutes until center is set. Sprinkle with the 1/4 cup toasted almonds; press in slightly. Cool for at least 90 minutes.
Cut into bars, 6 rows by 4 rows, using a thin knife and wiping blade occasionally.
Melt chocolate in a microwave safe bowl in 30 seconds intervals, mixing until smooth. Drizzle over bars.