Eggnog Cheesecake Bars with a Pecan Pie Topping



  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tbsp. Zulka cane sugar

Eggnog Cheesecake Layer:

  • 2 (8 oz.) packages 1/3 less-fat cream cheese, softened
  • 1/2 cup light eggnog
  • 1 tbsp. flour
  • 1/2 cup Zulka cane sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. dark rum
  • 1/4 tsp. nutmeg

Pecan Pie Topping:

  • 1/2 cup brown sugar
  • 1/4 cup Zulka cane sugar
  • 1/2 cup light corn syrup
  • 1/3 cup butter, melted and cooled slightly
  • 3 large eggs, lightly beaten
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups pecans, coarsely chopped

Preheat oven to 350 degrees F.

For the crust: Combine graham cracker crumbs with butter and sugar. Mix until all crumbs are moist. Press into the bottom of a 9×13 pan. Bake for 10-12 minutes. Remove from oven and allow to cool slightly.

For the eggnog layer: In a medium bowl, combine cream cheese, eggnog, flour, and sugar. Add egg and mix well. Add vanilla, rum and nutmeg and mix to incorporate. Pour eggnog mixture over slightly cooled crust. Bake for 15 minutes. 

For the pecan pie topping: In a separate medium bowl, combine the brown sugar, corn syrup and melted butter. Stir in the eggs, salt and vanilla extract. Fold in the pecans.

Remove cheesecake from oven and top with the pecan mixture. Bake for an additional 25 minutes, or until center is set and pecan pie layer is a rich brown color. 

Allow to cool then refrigerate for at least 2 hours before serving. Cut into bars.

by The Savvy Kitchen