• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 15

Eggnog Brulee Cheesecake Bars

  • Recipe Submitted by on

 Ingredients List

  • 2 pkgs crescent rolls
  • 2 pkgs (8 oz) cream cheese, softened to room temperature
  • ½ tsp vanilla extract
  • 1 tsp rum extract
  • ¼ cup egg nog
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1 stick butter, melted
  • Toffee bits


Preheat oven to 350 degrees F. Liberally grease a 13x9 inch baking dish with cooking spray and set aside. Unroll one of the crescent roll packages onto a clean, flat surface and gently pinch the perforations together to seal and form one giant sheet. Gently place the sheet in the bottom of the pan.
In a large bowl, beat together the cream cheese, extracts, egg nog, cinnamon and sugar until creamy and blended. Spread the mixture evenly on top of the first crescent roll layer.
Repeat the sealing process with the second package of crescent rolls, sealing the perforations together on the sheet. Carefully transfer the sheet on top of the cheesecake layer to cover.
Pour the melted butter evenly on top of the top crescent roll and immediately sprinkle with the toffee bits to cover. Bake, uncovered, for approx. 25-30 minutes or until the top is light brown and set. Cool completely at room temperature before refrigerating for about 2 hours. Serve chilled and store leftovers airtight, in the fridge, for about 4 days.

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