- 36
- 35 mins
- 60 mins
Ingredients
- Nonstick cooking spray
- 1 3/4 1 3/4
- cups finely crushed vanilla wafers
- 1/4 1/4
- cup finely chopped walnuts
- 1 1
- tablespoon sugar
- 1/3 1/3
- cup butter, melted
- 2 2
- 8 ounce pkg. cream cheese, softened
- 2/3 2/3
- cup eggnog
- 1/2 1/2
- cup sugar
- 2 2
- tablespoons dark rum or eggnog
- 1/2 1/2
- teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg
- 2 2
- teaspoons vanilla
- 3 3
- eggs, lightly beaten
- Freshly grated nutmeg (optional)
Preparation
Step 1
Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray. In a medium bowl stir together crushed wafers, walnuts, 1 Tbsp. sugar, and the butter until evenly coated. Press mixture firmly into bottom of the prepared pan.
In a large bowl beat cream cheese with a mixer on medium until smooth. Beat in eggnog, the 1/2 cup sugar, rum, nutmeg, and vanilla until thoroughly combined. Stir in eggs. Pour cream cheese mixture over crust in pan. If desired, lightly dust with additional freshly grated nutmeg.
Bake 25 to 30 minutes or until edges are puffed and center is set. Cool completely on wire rack. Chill 4 to 24 hours before serving. To serve, use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.
From the Test Kitchen
To Store:
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.