These eggnog cheesecake bars make two of my favorite things, a boozy cocktail and cheesecake, into a handheld make-ahead Christmas dessert that’s sure to be a hit at your next party.
Somehow I got well into my late twenties before I ever had eggnog. It always just seemed kinda … gross …
Then I found myself at a lunch-time holiday party of a very buttoned up engineering firm, where the head of the company ceremoniously made the eggnog every year, and declining the eggnog did not seem like a good business decision. So I tried it.
And then I tried another.
Let me tell you guys, I am no lightweight. In fact, I consider myself something of a professional when it comes to consuming cocktails, but after two of these infamously strong signature eggnogs, I found myself sprawled out across two fancy swivel chairs in an upstairs conference room with several other employees, wondering if I REALLY needed to go to that 3 pm client meeting.
That was the day I learned that I LOVE eggnog. And the day that I vowed to never have two glasses of it without knowing exactly how much booze was in it again.
Life is full of little lessons, isn’t it?
Luckily, these eggnog cheesecake bars give all the luscious, creamy, spicy eggnog flavor of the classic boozy cocktail, but will not leave you loopy in a rarely used conference room tucked away in the back corner of your office. Win, win, do you you think?
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 1 Egg
- ½ Cup Sugar
- 2 teaspoons Bourbon
- 2 8-ounce packages of Cream Cheese
- 2 packages refrigerated crescent roll dough
- 3 Tablespoons sugar, ½ teaspoon Cinnamon, combined.
- Preheat oven to 350 degrees F. In a 9 x 12 baking dish, roll out one of the packages of crescent dough, and push dough to the edges so that the bottom of the pan is covered.
- Mix the 1 teaspoon of cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg, 1 egg, ½ cup sugar, and 2 teaspoons of bourbon into the 16 ounces of cream cheese, until smooth.
- Spread the cream cheese mixture over the crescent dough in the dish.
- Top with the other package of crescent dough, once again spreading it out to meet all edges of the dish.
- Sprinkle the cinnamon and sugar mixture over the top. Bake for 30 minutes.
- Let cool, and then refrigerate for at least 2 hours before serving.