White Chocolate Eggnog Bars - cooking recipe

Ingredients

Cinnamon Graham Cracker Crust
2 cups cinnamon graham cracker crumbs
9 tablespoons unsalted butter, melted
Eggnog Filling
12 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons cornstarch
1 large egg
2 large egg yolks
1/3 cup heavy cream
3 tablespoons brandy or 3 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
White Chocolate Topping
1/2 cup heavy cream
5 ounces white chocolate, chopped
Garnish
freshly grated nutmeg

Preparation

Make the crust: position oven rack in the center of oven; preheat to 350\u00b0; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
Bake for 8 minutes, or until it is slightly puffed and set.
Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325\u00b0.
Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
Place pan on wire rack and cool for 30 minutes.
Refrigerate the bars for at least 1 hour, until chilled.
Make the topping: in a small saucepan, bring the cream to a gently boil.
Remove pan from heat and immediately add white chocolate.
Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
Lift the bars out of the pan using the foil as handles.
Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.