I apologize for my MIA-ness but frankly I’ve just been enjoying the season, my unemployment, spending time with my family and dogs, and eating a hideous amount of Christmas cookies. You could definitely say I was experiencing ‘holidaze’ as I would literally roll out of bed, bake cookies and listen to carols all day long, and then curl up by the fire, incapable of doing anything else. It it weren’t so relaxing it would almost be pathetic and disgusting.
Anywhooooo, I’m back and sharing an AWESOME eggnog recipe with y’all today. Just because Christmas is over doesn’t mean the nog has ended its seasonal stint. I’ll wager you still have a quart or so tucked in your fridge, and if not, half-off nog at the store always rocks!
Whether you like egg nog or not isn’t a problem when it comes to these gooey, sinful cheesecake bars. Yes, they have some egg nog in them and yes, the flavor is apparent, but it tastes warm, rich, and comforting more than anything else. Like a big hug in your mouth. Or um, a puppy. Wait, that came out wrong.
What I’m trying (and failing) to say is, these bars are so ridiculously good that even egg nog haters will like them. No one can resist the crispy, caramelized creme brulee topping the toffee adds to these luscious cheesecake bars. No one!
Not even puppies who hug your mouth.
- 2 pkgs crescent rolls
- 2 pkgs (8 oz) cream cheese, softened to room temperature
- ½ tsp vanilla extract
- 1 tsp rum extract
- ¼ cup egg nog
- 1 tsp cinnamon
- 1 cup sugar
- 1 stick butter, melted
- Toffee bits
- Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking dish with cooking spray and set aside. Unroll one of the crescent roll packages onto a clean, flat surface and gently pinch the perforations together to seal and form one giant sheet. Gently place the sheet in the bottom of the pan.
- In a large bowl, beat together the cream cheese, extracts, egg nog, cinnamon and sugar until creamy and blended. Spread the mixture evenly on top of the first crescent roll layer.
- Repeat the sealing process with the second package of crescent rolls, sealing the perforations together on the sheet. Carefully transfer the sheet on top of the cheesecake layer to cover.
- Pour the melted butter evenly on top of the top crescent roll and immediately sprinkle with the toffee bits to cover. Bake, uncovered, for approx. 25-30 minutes or until the top is light brown and set. Cool completely at room temperature before refrigerating for about 2 hours. Serve chilled and store leftovers airtight, in the fridge, for about 4 days.
One of the best things about creme brulee is that irresistible crunchy top — caramelized sugar that tastes like rich, toasted brown butter. The toffee bits mimic that impossibly decadent topping with a simple sprinkling on top during baking. They pair perfectly with the luscious, creamy filling of the cinnamon-spiked eggnog cheesecake inside each of the flaky layers. Like I said, if you’re not a nog lover, you still have to give this cheesecake a try — it’s simply to-die for!!
Have a fantastical day!!