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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Prep 20 min
Total 4 hr 25 min
Servings 36

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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.

by: Tablespoon Kitchens

Updated Aug 21, 2019

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Ingredients

Crust

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

Filling

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

Topping

1/2 cup caramel sauce

Steps

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

tip 1
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.
tip 2
Grating your own fresh nutmeg will give these bars the best possible flavor.
tip 3
To get clean cuts when cutting cheesecake bars, dip knife into hot water, and wipe blade with a towel after each cut.

Nutrition Information

170 Calories, 9g Total Fat, 1g Protein, 21g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Bar

Calories: 170

Calories from Fat: 80

Total Fat: 9g; 13%

Saturated Fat: 5g; 24%

Trans Fat: 0g

Cholesterol: 40mg; 14%

Sodium: 160mg; 7%

Potassium: 30mg; 1%

Total Carbohydrate: 21g; 7%

Dietary Fiber: 0g; 0%

Sugars: 14g

Protein: 1g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;