Eggnog is one of my all-time favourite holiday flavours – the first time I ever tried it was in England, and I loved it so much that I bought two extra cartons and froze them so that I could still enjoy it once the holiday season was over. In this recipe, the custardy flavours of eggnog are combined with the rich and creamy texture of cheesecake for a seriously luscious holiday dessert. The melt-in-your-mouth texture of the bars is beautifully complimented by the light crunch of the bar’s brûléed tops.
Related: Gingerbread Spiced Shortbread Wreath Cookies Are Seriously Adorable
ingredients
Cookie Crumble Base
Cheesecake Batter
Assembly
directions
This recipe requires a blow torch and 4 hours rest time. Bars can be stored in the fridge in an airtight container for up to a week.
For the cookie crumb base: Preheat oven to 325°F. Line and grease a 6 or 7-inch cheesecake pan with parchment paper and butter.
In a food processor or a Ziploc bag, add all the cookies to create the crumbs. Add the melted butter to the crumb mixture and using your hands or spatula, stir the mixture until it is well combined and moist.
Pour the prepared crumb mixture into the bottom of the pan and press it down using a small offset spatula and the palms of your hand. Bake for 8 minutes, remove from the oven, and set aside to cool down.
For the cheesecake base: Reduce the oven temperature to 275°F.
In a mixing bowl, add softened cream cheese, sugar, and ground cardamom. Mix until light and fluffy. Keep scraping down the bowl to prevent lumps from forming.
Add the 2 egg yolks, cake flour and vanilla extract, mix until it is combined.
Add ¼ cup eggnog and mix on low speed until the mixture is smooth. Now add the remaining eggnog and mix on low speed of about 1 minute or until everything is combined and the mixture looks smooth and well blended.
Bake for 35 minutes, or until a gentle shake makes the cake jiggle slightly in the centre. Remove from the oven and set aside to cool at room temperature for 30 minutes.
Once cooled, refrigerate for at least 4 hours before removing the cake from the pan to cut into bars, ideally best if kept overnight.
Once ready to serve, cut into bars and sprinkle a little sugar on top of each bar. Then, using a blow torch, caramelize the sugar to golden brown. Serve and enjoy!
