EggNog Cheesecake Bars

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  • 4 Cups Vanilla Wafer Cookies
  • 1-1/2 Cup PLUS 1/3rd Cup Sugar
  • 1 Stick (8 TBS) Butter
  • 4 Bricks (32 Ounces) Cream Cheese, allowed to warm to room temperature
  • 6 Large Eggs... ONLY 4 Whole Eggs and Just the Yolks of 2 Eggs
  • 1-1/2 Cups EggNog
  • 4 TBS Flour
  • 2 tsp Vanilla
  • 2 tsp Nutmeg, freshly grated
  • 2 Pinches Salt

Cooking Directions

  1. Preheat oven to 350 degrees
  2. In a food processor, crush the vanilla wafers add 1/3 Cup sugar and cut in the butter until well mixed. Will look like tiny pebbles.
  3. In a non stick sprayed 9X11 Baking Dish, press the mixture into the bottom of the pan to form the crust. Let cool
  4. Bake until crust is just browning around the edges, about 12 minutes.
  5. Meanwhile, in a large stand mixer, beat the cream cheese until fluffy. Add 1-1/2 Cup Sugar, 4 Whole Eggs, 2 Egg Yolks, EggNog, Flour, Vanilla, Nutmeg and Salt: Beat until silky smooth
  6. Pour the filling mix over the crust.
  7. Set pan in a high edged baking sheet. Add enough hot water to cover up to about 1/2 the side. This will help prevent the top of the cake from cracking.
  8. Bake until set for 1 Hour
  9. Remove from water bath and allow to cool for 45 minutes
  10. Transfer to a refrigerator and allow to cool for several hours before cutting into bars. Cut with a knife dipped in HOT water.
  11. Serve Chilled and ENJOY!