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"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.

Source: Martha Stewart Living, December 2009



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How would you rate this recipe?
  • lrajotte
    24 DEC, 2018
    I've made this recipe three times now both as bars and once as a cheesecake. Easy to make and delicious.
  • jefecita
    22 DEC, 2013
    Great recipe! I substituted rum for the brandy, and used Nilla Wafers for the crust instead of graham crackers. I also just can't get enough nutmeg, so I added a bit of that to the crust as well! I only had an 8x8 pan so I used the surplus crust and batter in two mini loaf pans, which I baked at the same temperature for about 30 minutes- they also turned out great! Handy to know in case I make it again to give as gifts :)
  • Shoy Nelson
    22 JAN, 2013
    These were SO good. Everybody loved them. To those who don't want to invest in a large bottle of brandy, tiny bottles, like sold on the airlines, are available behind the counter of every liquor store I've ever been in. Just enough. I wish eggnog was available ALL year round, just for this recipe. (yes, I know i could make it from scratch but I don't want to) Thank you Elizabeth & Martha
  • jennabuena
    21 DEC, 2012
    I made this in a 9x11 and also did not have brandy. I used a gingersnap crust instead of graham cracker and it was incredible. I've used the gingersnap crust before on a pumpkin mousse dessert and it was everyone's favorite part. I also learned the water bath lesson because a couple splashes got in the batter..I freaked out but just swirled the batter around for consistency and prayed most of the 40 min. It was fine. I will try brandy next....they just go so well together.
  • Marielle22
    17 DEC, 2012
    I did not have brandy at home and did not want to buy a huge bottle for a couple spoons out of it so I made it without. I added an extra bit of vanilla to try to compensate. I also used salted butter, even though every Martha recipe I use calls for unsalted. Turned out amazing!! Will be part of my baking giveaway this Christmas
  • Ceege
    29 NOV, 2012
    Just found this recipe on MS site. I would like to make them for Christmas. Does anyone know if this recipe can be doubled and baked in an 11 X 9 oblong pan? Thanks for any responses.
  • phipi
    22 FEB, 2012
    I found out that is much easier to use food processor instead of mixer to hand. le cream cheese. I added egg and gave it further spin for 30 sec. Then put the rest of the ingredients and gave a few pulse to mix it.
  • MS112573490
    10 DEC, 2011
    These were pretty easy to make. Please, a word of caution though. If you have never used a water bath, be careful. I suggest putting the cheesecake pan into the roast pan and slowly adding a bit of water. I made the mistake of adding far too much water, then setting my cheesecake in the pan and it was submerged. I had to remake it. But, the second time it turned out great. I'm not sure what the best way is to do this, but it was tricky. Just, be careful! And, take your time.
  • ajwashurn
    26 APR, 2011
    I made these bars for christmas dinner at my in-laws last year and they were a hit. I LOVE eggnog and thought that the recipe captured all of the flavors perfectly. I will be making these again.
  • AmyFlavoristAndFoodie
    15 DEC, 2010
    I made this in a 10" tart pan, no water bath, and baked for exactly 40 min. It turned out great! This recipe really captures the flavor of eggnog and I will be making every Christmas season. My friends really liked it too.

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