I’m a fool for eggnog. There, I’ve said it. Something about the creaminess, with a good solid hit of bourbon behind it, and a dusting of nutmeg over the top – man, it’s just a perfect combination. I’ve never tried it mixed with chocolate, though, and so I’m very intrigued by this easy-peasy recipe from the folks at Pillsbury.

This one’s gonna have to get paired with something delicate enough to not overwhelm the eggnog flavours and dairy, but substantial enough to hold up to the chocolate and all that egginess. Mocha Mate would be ideal for sipping – just a hint of cinnamon, but a toasty, chocolatey flavour to complement the cookie squares. Yum!

Chocolate-Eggnog Cheesecake Squares
From Pillsbury

Ingredients

Crust

2 cups chocolate cookie crumbs (from 15-oz box)
1/2 cup butter or margarine, melted

Filling

2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup dairy eggnog
2 eggs
1/2 cup miniature semisweet chocolate chips
1/4 teaspoon ground nutmeg

Procedure

1. Heat oven to 300°F. Line 13×9-inch pan with 18×18-inch square of heavy-duty foil so foil extends over long sides of pan. Spray foil with cooking spray.
2. In small bowl, mix cookie crumbs and butter. Press in bottom of pan
3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary.
4. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
5. Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour.
6. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.