Holiday parties and eggnog go together like peas and carrots. It just happens. We all know a crazy ol' lady who goes overboard with the rum in the nog, but that's part of the hilarity of the season. Even if you don't particularly like eggnog as a beverage, this dessert will make you beg for more. This is a devilish cheesecake bar with a spiced shortbread crust made with our Texas Pure Milling All Purpose flour. The crust is topped with a rich creamy cheesecake layer that is smooth and dense with a hint of tartness. We contrast that with a luscious drizzle of salted caramel sauce after baking. It is a really insanely delicious dessert that can be cut to into bite-size pieces or served as a big ol' slice of Texas happiness.
Caramel Eggnog Cheesecake Bars
1/2 cup sugar
1/2 cup Butter softened
1 1/2 cups Texas Pure Milling All-purpose flour
1/2 tsp nutmeg
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
1/2 cup eggnog
3 large Eggs
1 Tbsp. Vanilla
1 ½ tsp rum flavor
1 tablespoon Texas Pure Milling All-purpose flour
1/8 teaspoon ground nutmeg
1 jar (11.5 oz) Smucker's Simple Delight Salted Caramel Topping
Directions: Heat oven to 350°F.
For the Crust: Combine 1/2 cup sugar and butter in bowl. Beat at medium speed until creamy. Add 1 1/2 cups flour and 1/2 teaspoon nutmeg and 1 tsp cinnamon; beat at low speed until well mixed. (Mixture will be crumbly.) Press crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15-17 minutes.
For the filling: Combine the sugar and cream cheese until smooth. Slowly add the eggnog, eggs, vanilla and rum to the sugar mixture. Beat at medium speed, scraping bowl often, until mixture is creamy. Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon nutmeg. Continue baking 28-33 minutes or until set. Cool completely at least 4 hours in the fridge. Cut into bars with wet knife.
Drizzle with the Salted caramel topping and garnish with chocolate curls or fresh berries if desired. Store refrigerated.