Zutaten für Chocolate Eggnog Cheesecake Squares
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) melted unsalted butter
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 cup eggnog
- 3 large eggs
- 1 cup mini chocolate chips
- Freshly grated nutmeg, for sprinkling
- 1 1/2 cups graham cracker crumbs
- Cooking spray, for greasing
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Zubereitung von Chocolate Eggnog Cheesecake Squares
- Preheat oven to 350°F (175°C).
- Line a 13x9 inch baking pan with heavy-duty foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil with cooking spray.
- **Crust:**
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- **Filling:**
- In a large bowl, beat 16 ounces cream cheese (softened) and 1 cup granulated sugar until smooth and creamy.
- Beat in ⅓ cup all-purpose flour, 1 cup eggnog, and 3 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Gently fold in 1 cup mini chocolate chips.
- Pour the filling evenly over the crust.
- Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly (it will firm up as it cools).
- Let cool completely in the pan for at least 1 hour.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set.
- Sprinkle evenly with freshly grated nutmeg before serving.
- Cut into 48 squares (8 rows x 6 rows).
- Lift the cheesecake out of the pan using the foil overhang.
- Store in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
156 g
Sugar
638g
Fat
1230g
Carbs
151g
