Dessert: Eggnog Cheesecake Cookie Bars

Add some Christmas cheer to dessert with these eggnog-infused cheesecake bars.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Eggnog Cheesecake Cookie Bars

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup eggnog (not canned)
1/4 cup sugar
1 egg yolk
1/2 teaspoon ground cinnamon

Instructions

Heat oven to 350 °F. Generously spray 8-inch square pan with baking spray with flour.
With floured-fingers, press half of cookie dough in bottom of pan.
In bowl of stand mixer or in medium bowl with hand mixer, beat cream cheese and eggnog until smooth. Add sugar, egg yolk and 1/4 teaspoon of the cinnamon; mix until combined. Evenly spread cheesecake mixture over cookie crust.
Crumble and sprinkle remaining half of cookie dough over cheesecake mixture. Sprinkle evenly with remaining 1/4 teaspoon cinnamon.
Bake 40 to 50 minutes or until filling is set. Cool in pan on cooling rack 30 minutes.
Refrigerate bars at least 1 hour to firm up.
To make Salted Caramel, pour caramel topping in small microwavable bowl. Microwave uncovered on High 30 to 40 seconds or just until warm. Stir in sea salt until dissolved. Drizzle salted caramel over bars. Cut into 4 rows by 4 rows.

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