Eggnog Cheesecake Bars

 

2

cups graham cracker crumbs (32 squares)

3/4

cup butter or margarine, melted

1/2

cup blanched whole almonds, finely chopped

1/4

cup packed brown sugar

1

tablespoon ground cinnamon

2

packages (8 oz each) cream cheese, softened

1/4

cup granulated sugar

1/4

cup packed brown sugar

2

teaspoons ground nutmeg

1/2

cup whipping cream

1

teaspoon vanilla

2

eggs

1/2

cup blanched whole almonds, finely chopped, toasted

• 1 Heat oven to 350°F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13x9-inch pan. Bake 8 minutes.
• 2 In clean large bowl, beat cream cheese with electric mixer on medium speed until softened. Gradually beat in granulated sugar, 1/4 cup brown sugar, the nutmeg, cream and vanilla. Beat in eggs, one at a time, until creamy. Pour mixture over crust.
• 3 Bake 30 to 35 minutes longer or until center is set. Sprinkle with 1/2 cup toasted almonds; press in slightly. Cool 1 1/2 hours. For bars, cut into 6 rows by 4 rows, using thin knife and wiping blade occasionally. Store covered in refrigerator.