Saturday, January 05, 2008

That darn leftover eggnog...

I wonder if anyone else has this problem... Jeff and I always end up buying a carton of eggnog sometime around Christmas thinking we love the stuff so much that we can finish it no problem. However, after having our first cup, we both say "so... yeah, that was good and all, but I don't want anymore!". We then get stuck with more than half of it leftover and usually end up freezing it until we figure out how to get it used up.

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.

Eggnog Cheesecake BarsNow, 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


  1. oooooooh, these sound yummy.

    How 'bout eggnog pound cake...saw one earlier on another blog...sounds good too... 'specially with a Rum Glaze.
    I have no nog....and I think it is all but gone in shops now, so perhaps I will have to wait til next year. Darn it.

  2. eggnog french toast? eggnog pumpkin pie? eggnog cheesecake?

    I'd use it in lieu of milk for any sweet recipe. Yum!

  3. Yum! Two of my favorite things in one!

  4. Bumblevee - I think I've seen canned eggnog before in the middle of summer (though, canned eggnog does not sound nearly as good!).

    Mrs. W - We got the cheesecake part covered.. hee hee! I like the french toast idea.

    Barbara - Yeah!

  5. What a great way to use leftover eggnog. I did not buy any this year because I do the same as you, drink one glass and that's it. But next yr I may buy it again just to make these bars.

  6. We added eggnog to our coffee and hot chocolate this year & it was yummy!

    Martha in KS

  7. Another good use of egg nog is egg nog and pannetone bread pudding.

  8. Lovely - it sounds like perfect Christmas party food.

  9. Any of you that did not buy eggog it is very simple to make your own eggnog. If you are baking with it I would not worry about making the cooked eggnog. Just you a raw egg recipe.