Spike the Eggnog Cheesecake Bars

Name: Spike the Eggnog Cheesecake Bars
Prep time: 20 min
Total time: 4 h 25 min
Yield: 36
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; 1 box (4-serving size) vanilla instant pudding and pie filling mix; 2 tablespoons packed brown sugar; 1/2 cup butter, melted; 1 teaspoon vanilla; 1 egg; 2 packages (8 oz each) cream cheese, softened; 1/4 cup sour cream; 1/2 cup granulated sugar; 1 egg; 3 egg yolks; 1/4 cup bourbon; 1 teaspoon vanilla; 1/2 teaspoon ground nutmeg; 1/2 cup caramel sauce

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Kitchen Tested

Prep 20 min
Total 4 hr 25 min
Servings 36

Eggnog lovers, rejoice! These creamy, nutmeg-scented bars have all the taste and warmth of a spiked eggnog thanks to bourbon, while a caramel topping launches this holiday dessert over the top. They’re the perfect bar to come home to after a cold night of caroling. MORE+ LESS-

By Tablespoon Kitchens

Updated August 21, 2019

Make with

Betty Crocker Cookies

Ingredients

Crust

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

box (4-serving size) vanilla instant pudding and pie filling mix

tablespoons packed brown sugar

1/2

cup butter, melted

teaspoon vanilla

egg

Filling

packages (8 oz each) cream cheese, softened

1/4

cup sour cream

1/2

cup granulated sugar

egg

egg yolks

1/4

cup bourbon

teaspoon vanilla

1/2

teaspoon ground nutmeg

Topping

1/2

cup caramel sauce

Steps

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1

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir Crust ingredients until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2

In medium bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Add remaining Filling ingredients; beat until smooth. Spread over crust in pan.
3

Bake 28 to 33 minutes or until set in center. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Spread caramel sauce over cooled cheesecake bars.
4

For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Pushing the cookie dough crust up the sides of the pan just 1/2 inch will ensure the filling doesn’t seep below the crust to the bottom of the pan. However, be careful not to push the crust too far up the sides! The filling should cover the crust entirely, coming all the way to the sides of the pan before baking.
Grating your own fresh nutmeg will give these bars the best possible flavor.
To get clean cuts when cutting cheesecake bars, dip knife into hot water, and wipe blade with a towel after each cut.