Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Elizabeth's Eggnog Cheesecake Bars 3.6 (215) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 31, 2020 Print Share Share Tweet Pin Email Yield: 18 "I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg. Ingredients Vegetable oil cooking spray, for pan 12 graham crackers, finely ground (1 ½ cups) ¾ cup plus 3 tablespoons sugar 2 ounces (4 tablespoons) unsalted butter, melted 1 pound cream cheese, room temperature 2 large eggs 1 large egg yolk ¾ cup eggnog 1 tablespoon plus 1 ½ teaspoons all-purpose flour 1 tablespoon plus 1 teaspoon brandy 1 teaspoon pure vanilla extract ½ teaspoon freshly grated nutmeg, plus more for dusting ¼ teaspoon salt Directions Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight. Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving. Print