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Eggnog Cheesecake Bars (Grain Free, Gluten Free)

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If you’re using homemade cream cheese, you might want to add a few tablespoons more maple sugar to even out the sweetness. After the filling is mixed, taste to see if it’s to your taste. If not, stir in a bit more sweetener.

Adapted from Martha Stewart Living

Ingredients

Units

For the Crust:

For the Filling:

  • 1 pound cream cheese
  • 1/4 teaspoon Celtic sea salt
  • 2 large eggs
  • 2 large yolks
  • 3/4 cup eggnog
  • 1/2 cup maple sugar or organic whole cane sugar
  • 1 tablespoon coconut flour
  • 1 tablespoon brandy (optional)
  • 1 vanilla bean, cut open and seeds scraped out (or 1 tablespoon vanilla extract)
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Line an 8×8-inch baking pan with parchment paper (two pieces, overlapping one another). Stir together graham cracker crumbs and butter until crumbs are moist. Press crumbs into the bottom of the pan and bake for 12 minutes. Let cool. Meanwhile, beat cream cheese and salt until smooth and creamy, about 2 minutes. Add the eggs, yolks, eggnog, maple sugar, coconut flour, brandy, vanilla and nutmeg and beat on medium speed, stopping to scrape the sides of the bowl with a spatula. Mix until smooth and creamy. Pour filling over crust and set pan in a large roasting pan. Add enough hot water to come up half-way up sides of baking pan. Bake until just set, about 40 minutes. Remove baking pan from water bath and set on a cooling rack. Cool completely, cover tightly with plastic wrap and refrigerate for 3 hours, or overnight. Gently lift the bars out of the pan using the parchment paper. Cut into small squares and serve with a dusting of freshly grated nutmeg. Bars will keep in the refrigerator for up to 5 days.

Nutrition

Find it online: https://deliciouslyorganic.net/eggnog-cheesecake-bars-cultures-for-health/