Big Batch Eggnog Bars with Rum Ganache

30 min

60 servings

Ingredients

  • Eggnog Cheesecake Mix, or cheesecake mix of your choice
  • 2 pkg (8 oz/250 g) cream cheese
  • 4 eggs
  • 1 cup plain yogurt
  • 1 1⁄3 cups gingersnap crumbs
  • 2 tbsp melted butter
  • 1⁄4 cup heavy cream
  • 1⁄2 cup semi-sweet chocolate chips
  • 1 tbsp dark rum

Preparation

  • Preheat oven to 325°F (160°C).
  • Prepare cheesecake mix for filling as per package instructions.
  • Place Perfect Petites on Sheet Pan. Using a basting brush, lightly brush with oil.
  • Prepare crust by combining gingersnap crumbs with butter. Place 1 tsp of crust mixture into each Perfect Petites section, press lightly.
  • Using a piping bag or a ziplock bag with the corner cut off, top with cheesecake filling.
  • Bake for 20–25 minutes. Cool completely before flipping Perfect Petites onto Sheet Pan and twisting to pop out cheesecake bars.
  • Repeat steps 4 through 6 for a second batch.
  • Place chocolate chips and cream in a microwaveable dish.
  • Microwave for 45 seconds and stir until chocolate is melted and smooth.
  • Stir in rum.
  • Drizzle ganache over cheesecake.

Nutritional Information

Per serving: Calories 60, Fat 4.5 g (Saturated 2.5 g, 0.1 0 g), Cholesterol 30 mg, Sodium 40 mg, Carbohydrate 5 g (Fiber 0 g, Sugars 4 g), Protein 1 g.

Tips

Freeze half your batch of cheesecake bars so you can use them all the way through the holiday season.

Tips

Freeze half your batch of cheesecake bars so you can use them all the way through the holiday season.