Eggnog Cheesecake Squares
eggnog, cheesecake, eggnog cheesecake
These Eggnog Cheesecake Squares are made with a creamy, smooth cheesecake on top of holiday spice brownie crust.
Ingredients for Spice Brownie Crust:
all purpose flour
packed brown sugar
or 1 tsp vanilla extract
Eggnog Cheesecake Layer Ingredients
or 1 tsp pure vanilla extract
full fat eggnog
Preheat oven 350º. Grease 8x8 inch cake pan.
Blend together flour, ginger, nutmeg, cinnamon, cloves and salt, set aside.
With electric mixer beat butter and brown sugar until fluffy.
Mix in vanilla and egg.
Blend in flour mix just until combined, don't over mix.
Pour into cake pan spread evenly.
Bake 350º for 20 minutes or until top lightly browned.
Prepare cheesecake batter while brownie crust bakes.
Using electric mixer beat cream cheese with sugar until fluffy.
Add eggnog and vanilla, mix until combined.
On low speed add eggs, one at a time.
When brownie based is baked, reduce heat to 300º.
Remove from oven and pour cheesecake mixture on top of brownie base.
Return to oven and continue to bake 40-50 minutes until top has browned slightly.
Cool at room temperature, then cover and refrigerate until ready to serve.
Top with whipped cream and a sprinkle of nutmeg.