I actually made these Eggnog Cheesecake Bars during our baking spree a couple week ago, before we froze the rest of the leftover nog, and I completely forgot to post about it! The base for these bars is made from sugar, butter and flour - to bring some spice, a hint of fresh grated nutmeg is also added to the shortbread-like crust. While you wait for the crust to set in the oven, the filling is made from soft cream cheese, sugar, a touch of flour, eggnog and some eggs. Making sure that these ingredients are at room at room temperature will ensure the filling will be velvety smooth.
Now, what would eggnog be without some rum? The recipe didn't originally call for any, but we added a couple tablespoons of rum when we were mixing up the filling. Rather than stirring the nutmeg into the filling, we sprinkled it on top of the uncooked bars so the top would have some visual interest. You want to bake these long enough so the edges are set, but not so long that the center is firm - it should still jiggle a little if you gently shake the pan. Be sure to let these cool to room temperature and allow at least a couple hours for them to chill in the refrigerator before cutting - you will get the cleanest cuts this way. We both agreed that the bars don't scream eggnog when you take a bite, but you can definitely pick out the subtle flavor, especially with the touch of rum. They baked quite evenly and had a shiny smooth top - the filling was creamy, which was set off by the firm, yet tender nutmeg-spiced crust.
Eggnog Cheesecake Bars