Courtney S.
These gooey and decadent bars are the Undeniably Dairy judge’s choice for the 2022 Holiday Cookie Recipe Contest! The winner, Courtney S., used real butter, cream cheese and eggnog to create this dairy-packed bar with a holiday twist.
2.5 (5 Reviews)
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50 min Prep Time
48 min Cook Time
- Prep Time: 50 min
- Cook Time: 48 min
Ingredients
-
Cookie Base
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon clove
-
Cheesecake Filling
- 8 oz. softened cream cheese
- 1/2 cup full fat commercial eggnog
- 1/4 cup brown sugar
- 2 teaspoons vanilla
- 1/4 teaspoon rum extract
- 1/4 teaspoon nutmeg
- 1 egg
-
Drizzle
- 1/4 cup caramel sauce (optional)
Instructions
Step 1
Heat oven to 350˚F. Lightly butter an 8”x8” baking pan.
Step 2
Cream butter, brown sugar, and granulated sugar in stand mixer fitted with a paddle attachment until light and fluffy. Add molasses, egg, and vanilla. Mix until well incorporated.
Step 3
Sift flour, salt, baking soda, ginger, cinnamon, and cloves in a medium bowl.
Step 4
Add to creamed mixture and mix until thoroughly combined. Spread into prepared baking pan.
Step 5
Combine cream cheese, eggnog, brown sugar, vanilla, rum extract, and nutmeg in a separate bowl. Beat until light and fluffy, about 4-5 minutes. Add egg and mix until smooth and well incorporated.
Step 6
Pour cream cheese mixture over cookie crust and smooth until evenly distributed. Place pan inside a 9”x13” baking pan and fill halfway up the sides with warm water.
Step 7
Bake 45-48 minutes. The cheesecake topping will have a slight jiggle.
Step 8
Cool completely and drizzle with caramel sauce. Cut into 16 squares using a moistened knife.
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Reviews & Tips
2.5 (5 Reviews)
5
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4
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3
(2)
2
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Jeff
I saw the other reviews so I decided not to use a water bath. I baked it for 45 minutes at 350 degrees and let it cool before cutting. The cookie crust cooked completely and the cheesecake stayed creamy. It was delicious and everyone loved it!
Darlene
My review is pretty much the same as the rest. Cooked the full time following the directions exact. The cookie part wasn't even forming, it was just batter. The cheesecake top started to over cook. I feel like the cookie should have been partially cooked to begin with and I was skeptical about the warm water bath with so much cookie base. I scraped off the cheesecake part and put the cookie batter back in the oven by itself, no bath. I finished off the cheesecake in the microwave for 3 minutes on 50%. It was all a bit of a mess. Just put the cheesecake back on top, drizzled with the caramel just to somewhat save all those ingredients. Didn't want to throw it away! Food just too expensive for that. Got it cooked but it wasn't pretty. Definitely won't do it again. The directions need to be amended please for future success of new people.
Lorraine
This didn’t turn out as expected. The entire recipe was underbaked. Baked even longer, the bottom was still underbaked. The top overflowed and was almost burnt. The directions aren’t clear. Very disappointed.
Ana
First attempt: overflowed 8x8 pan. Gingerbread base was undercooked and runny. 2nd attempt: used 8x11 pan and cooked base 20 minutes then added cheesecake mixture and cooked cooked until top set up and started to brown 20-25 minutes. Base was still on the undercooked side of gooey. Too bad - flavors are nice.
Liz
I made this and found the base to be very stingy and soggy. Wasn’t sure if I was to bake that first as directions weren’t clear. Flavours r nice though
