Eggnog Cheesecake Bars: Regular or Gluten Free.

I may not have my act totally together for Christmas yet, but at least I know what I’ll be serving for Christmas dessert.

GLUTEN-FREE EGGNOG CHEESECAKE BARS!

By the way, have I ever mentioned my strange habit of experimenting with new recipes when we have company?  You could call that unwise, or even foolish.  I prefer “gutsy.”   Ha.  I guess it happens because I get excited when we are having people over, so I want to make something special…which lands me on Pinterest…where I get even more excited, and then next thing you know I’m whipping up Eggnog Cheesecake bars for the very first time, just before friends arrive.  The inspiration for this one was found at browneyedbaker. (whose inspiration was Martha Stewart.)   I was, (as usual),an ingredient or two short, (it called for Brandy and I didn’t have any,) so it’s slightly different, but it still turned out very-much maahvalous.
If I don’t say so myself.

I plan to make a gluten-free version of this for Christmas, so I’ll include both options in the printable below.
BTW–Have I mentioned that my dad was diagnosed with Celiac disease just over a year ago?  This means that he is now 100% gluten-free.
BTW–Have I even mentioned here that my parents arrived last week to spend the next TWO months on island!?  We are so happy–It’s way more fun with them around!
Well, I’m just filling you in on all sorts of fascinating information today, aren’t I?

So, this holiday, our family will be eating gluten-free everything.  Unless you count sugar cookies (not my dad, just the rest of us.)  And maybe cinnamon rolls.
Side note:  I’m on a hunt for a good gluten-free cinnamon roll recipe for Christmas morning, so let me know if you’ve got one!

Dessert is covered though, because these gluten-freed style cheesecake bars make for a perfect Christmas dessert.  Or snack.  Or breakfast–if you’re like me.

Print this out, and try it for your family!

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EGGNOG CHEESECAKE BARS
@www.thegrommom.com
–inspired by www.browneyedbaker/Martha Stewart.

CRUST:  
1 1/2 cups graham cracker crumbs. (*gluten-free version:  Use store-bought gluten-free cookie crumbs, or make your own with ginger or graham-flavored GF cookies.)
3 tablespoons granulated sugar.
4 Tablespoons butter, melted.

Preheat oven to 350 degrees.  Butter an 8 or 9 inch square baking pan, then line with parchment paper.  Set aside.
Stir together the graham cracker crumbs, sugar, and melted butter.  Press into the bottom of the pan, and bake until the crust is just brown around the eyes, 12-15 minutes.  Let cool.  Leave oven on.

CHEESECAKE: 
3/4 cup granulated sugar.
16 ounces cream cheese, at room temperature.
2 eggs
1 egg yolk
3/4 cup eggnog.
1 tsp. vanilla extract
4 1/2 teaspoons all-purpose flour (*Gluten-free version, substitute all-purpose, gluten-free flour.)
1/2 teaspoon ground nutmeg, plus extra for dusting
1/4 teaspoon salt.

Beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes.  Add the sugar, and beat for a couple more minutes, until smooth.  Add the eggs and the egg yolk, eggnog, and vanilla, and beat again until completely combined.  Beat in the flour, nutmeg, and salt, and combine until smooth, and creamy, and dreamy…

Pour the filling in over the crust.  Set the pan INTO a larger pan (I used 9X13) and add enough hot water to come halfway up the sides of the baking pan.  Bake 40-45 minutes, or until just set.  Carefully remove the baking pan from the water bath, and transfer to a wire rack.  Let cool for 30 minutes, then refrigerate for at least three hours, or overnight.

Cut into bars, and lightly dust the tops with ground nutmeg.  Store leftovers in an airtight container in the refrigerator.
ENJOY!

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See you soon!
Monica

PS  Have I mentioned how much I love you guys!?  I really do.  See ya soon!