Big Batch Eggnog Bars with Rum Ganache

Big Batch Eggnog Bars with Rum Ganache Big Batch Eggnog Bars with Rum Ganache
  • 10 min prep
  • 30 minutes
  • 60 calories
  • $0.20
  • Vegetarian

Ingredients


Makes: 60 Servings
  • For Cheesecake:
  • 1 Eggnog Cheesecake Mix (2)
  • 2 pkg (8 oz/250 g) cream cheese
  • 4 eggs
  • 1 C (250 ml) plain yogurt
  • 1 1/3 C (330 ml) gingersnap crumbs
  • 2 Tbsp (30 ml) melted butter
  • For Rum Ganache:
  • 1/4 C (60 ml) heavy cream
  • 1/2 C (125 ml) semi-sweet chocolate chips
  • 1 Tbsp (15 ml) dark rum

Preparation


 
  • Preheat oven to 325°F (160°C).
  • Prepare cheesecake mix for filling as per package instructions.
  • Place a Perfect Petites mold on a 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 mold onto a Sheet Pan and twisting to pop out cheesecake bars.
  • Repeat steps 4 through 6 for a second batch.
  • For Rum Ganache: Place chocolate chips and cream in a microwaveable dish. Microwave for 45 seconds and stir until chocolate is melted and smooth. Stir in rum. Use Luxe Decorator to drizzle ganache over cheesecake.

Tip


 

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

Nutritional Serving Size Per serving
Calories 60
Fat 4.5 g
Saturated Fat 2.5 g
Transfat 0.1 g
Cholesterol 30 mg
Sodium 40 mg
Carbohydrates 5 g
Fibre 0 g
Sugar 4 g
Protein 1 g

Shop this recipe...

Basting Brush
$10.95
Sheet Pan
$25.00
Perfect Petites
$23.00
Eggnog Cheesecake Mix (2)
$10.00