Eggnog Cheesecake Bars with Rum Drizzle
This recipe is simple and easy to make and is an Epicure favorite of mine. Perfect for Christmas parties.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 mini bars
For The Cheesecake:
- 1 1/3 cup shortbread crumbs
- 2 tbsps melted butter
- 1 Epicure Eggnog Cheesecake Mix
- 2 8oz cream cheese softened
- 4 eggs
- 1 C greek yogurt
- 1 tsp vanilla extract
For The Rum Drizzle:
- 1/4 cup eggnog
- 1/2 cup semi-sweet chocolate chips
- 2 tsps rum extract
Preheat oven to 325 F.
Combine the crumbs and butter, press into the pan for your crust.
Beat the cream cheese until smooth, add eggs (one at a time), greek yogurt and Eggnog Cheesecake mix.
Spoon the cheesecake mixture into the Perfect Petites pan.
Bake for 20-25 minutes and make sure they're 100% cool before you transfer to a wire rack to cool.
For the Rum Drizzle:
In a microwavable bowl, add your eggnog and chocolate chips. Microwave 30 seconds, stir, microwave again, stir and repeat the steps until it's melted and smooth.
Add rum extract.
Drizzle over Eggnog bars.
Serving: 1g | Calories: 50kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 26mg | Potassium: 47mg | Sugar: 1g | Vitamin A: 75IU | Calcium: 19mg | Iron: 0.4mg