Eggnog Cheesecake Bars with White Chocolate Drizzle
These Eggnog Cheesecake Bars are luscious cheesecake in bar form, with an eggnog flair, and drizzled with melted white chocolate!
Prep Time: 20mins
Cook Time: 30mins
Total Time: 2hrs20mins
2cupsgraham cracker crumbs(16 whole sheets)
3/4cupunsalted butter, melted
1/2cupwhole almonds, finely ground
16ouncescream cheese (2 bricks), softened
1/4cuptoasted whole almonds, finely chopped
3/4cupwhite chocolate chips
Preheat oven to 350 degrees F. 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 using a sharp, thin knife and wiping blade occasionally.
Melt chocolate in a microwave safe bowl in 30 seconds intervals, mixing until smooth. Drizzle over bars. Enjoy!
The bars can be stored in a tightly sealed container in the refrigerator for up to 4 days or frozen up to 1 month.
To freeze, place the cooled cheesecake (cut or uncut, but without the melted chocolate) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer. Remove the foil before defrosting and thaw overnight in the refrigerator.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.