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Eggnog Brulee Cheesecake Bars

December 26, 2013 by thedomesticrebel | 8 Comments

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eggnog brulee cheesecake barsGuess who’s back?  Back agaiiiiiiin.  Me!

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.

eggnog brulee cheesecake bars with bite removed on white plate

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Eggnog Brulee Cheesecake Bars
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cheesecake
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 15
 
Encompass the delicious, spicy flavor of the season: egg nog, in these sinful cheesecake bars!
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9 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.
  2. 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.
  3. 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.
  4. 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.
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eggnog brulee cheesecake bars piled on white plateOne 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!!

xo, Hayley

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Comments

  1. Nancy @ gottagetbaked says

    December 27, 2013 at 12:39 am

    You deserve to spend your time off enjoying the “holidaze”. It sounds amazing! I didn’t do anything Christmas-y this year due to crazy work hours and moving. I’ll just have to make and eat an entire pan of these eggnog cheesecake bars to make up for it.

    Reply
  2. sue says

    December 27, 2013 at 9:50 am

    Oh my these sound good, and I DO still have eggnog!

    I am still in lazy mode and it feels right!

    Reply
  3. Julianne @ Beyond Frosting says

    December 27, 2013 at 11:21 am

    I need to take a big bite out of one of these!!

    Reply
  4. Sophia @ NY Foodgasm says

    December 27, 2013 at 1:16 pm

    OMG- this is such a great idea! Jumping up and down- YUM!

    Reply
  5. Jennifer @ Not Your Momma's Cookie says

    December 27, 2013 at 3:21 pm

    Haha – puppies who hug your mouth 🙂

    These look amazing, Hayley! Hope you had an awesome Christmas 🙂

    Reply
  6. Nicole @ Young, Broke and Hungry says

    December 28, 2013 at 1:35 pm

    You deserve to be in a holidaze! Especially with a big tray of these babies by your side.

    Reply
  7. Erin @ The Spiffy Cookie says

    December 30, 2013 at 3:10 pm

    Oh yum! Hope you had a great holiday and Happy New year!

    Reply

Trackbacks

  1. Ultimate Eggnog Poke Cake says:
    November 19, 2014 at 4:03 am

    […] Eggnog Brulee Cheesecake Bars from The Domestic Rebel […]

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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