Chocolate eggnog cheesecake squares

Chocolate eggnog cheesecake squares
Chocolate eggnog cheesecake squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1

    ) 2 cups chocolate cookie crumbs from 15 ounce box

  • 2

    ) half cup butter or margarine, melted

  • Filling:

  • 1

    ) two packages 8 ounce each cream cheese, softened

  • 2

    ) half cup sugar

  • 3

    ) 1 tablespoon all-purpose flour

  • 4

    ) half cup dairy eggnog

  • 5

    ) two eggs

  • 6

    ) half cup miniatures semisweet chocolate chips

  • 7

    ) 1/4 teaspoon ground nutmeg

Directions

1) heat oven to 300°. 13 x 9" pan with 18 x 18" square of heavy duty foil so foil extends over long sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan. 2) in large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust. 3) bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool one hour. Refrigerate at least two hours. Sprinkle evenly with nutmeg. For squares, cut into eight rows by six rows. Remove from foil. Store in refrigerator.

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