Coquito Cheesecake Bars (Puerto Rican Eggnog)
The sweet flavors of puerto rican eggnog turned into creamy cheesecake bars! Thick buttery graham cracker crust with a coconut flavored, rum and cinnamon spiked cream cheese filling.
Prep Time30 mins
Cook Time2 hrs 40 mins
Total Time3 hrs 10 mins
Servings: 9 bars
GRAHAM CRACKER CRUST
- 24 full-sheet graham crackers crushed
- 6 tablespoons butter melted
- 1 tablespoon sugar
- 2 packages cream cheese (16 ounces) room temperature
- 3/4 cup full fat coconut milk
- 1/2 tablespoon cornstarch
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon spiced rum
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Ground cinnamon
- Shredded coconut toasted
Preheat oven to 350 degrees F. Line a 8x8 square pan with parchment paper and grease the pan with cooking spray. Set aside.
In a bowl, mix graham crackers, butter, and sugar together. Pour crust mixture into the pan and press down using the bottom of a cup. Set aside.
In a stand mixer, mix together cream cheese, coconut milk, cornstarch and sugar until smooth. Add eggs, rum, vanilla, cinnamon, nutmeg and mix, while scraping down the sides, until all is well combined.
Pour the cheesecake filling on top of graham cracker crust and smooth evenly. Bake for 25-30 minutes. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Remove from oven, cool completely then refrigerate the cheesecake for 2-3 hours.
Remove the chilled cheesecake from the pan. Top with cinnamon and shredded toasted coconut. Cut into squares and enjoy!