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Chocolate-Eggnog Cheesecake Squares

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“This recipe is from a Pillsbury holiday baking book. I haven't made these, but I LOVE eggnog so I am planning to.Store these in the fridge. The foil lined pan makes it easier to remove the squares.”
READY IN:
4hrs 20mins
SERVES:
1
YIELD:
48 squares
UNITS:
US

Ingredients Nutrition

  • 2 cups chocolate cookie crumbs
  • 12 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 1 tablespoon flour
  • 12 cup dairy eggnog
  • 2 eggs
  • 12 cup miniature semisweet chocolate chips
  • 14 teaspoon ground nutmeg

Directions

  1. Heat oven to 350.
  2. Line a 13x9 inch pan with heavy duty foil so it extends over the edges of the pan.
  3. Spray the foil with cooking spray.
  4. CRUST:.
  5. In a small bowl, mix cookie crumbs and butter.
  6. Press into bottom of prepared pan.
  7. FILLING:.
  8. In a large bowl, beat cream cheese and sugar until smooth.
  9. Beat in flour, eggnog, and eggs until smooth, scraping sides of bowl if necessary.
  10. Fold in mini chocolate chips.
  11. Pour filling evenly over crust.
  12. Bake 35-40 minutes or until edges are set.
  13. Center will be soft but will set when it cools.
  14. Cool 1 hour.
  15. Refrigerate at least 2 hours.
  16. Sprinkle evenly with nutmeg.
  17. For squares, cut into 8 rows by 6 rows.
  18. Remove from foil.
  19. Store in refrigerator.

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