Method

Position rack in the middle of the oven. Preheat oven to 325°F.   Line a 13-x-9-x-2-inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan with enough excess  to easily grip with your hands. After cooking you will lift from the pan using these ends.  Butter both sides of the sheet of foil.  Set aside.

 Crust: Put graham cracker crumbs, cinnamon and nutmeg in a large bowl and mix together. Add the melted butter and stir until the crumbs are evenly moistened with the butter. Transfer crumbs to the prepared pan. Using your fingers, press the crumbs   evenly over the bottom and 1/2 inch up the sides of the aluminum foil.   Bake the crust for 8 minutes in preheated oven. Cool the crust on a wire rack while making the filling.  

Increase the oven temperature to 350°F.  

Filling: Put softened cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute, and   blend in the sugar and flour. Add the egg and egg yolk and blend until smooth. Stop the mixer and scrape down the sides of the bowl. Mix in the vanilla, rum and whipping cream. Pour the filling into the crumb crust. Sprinkle (or grate) the nutmeg evenly over the top.

Bake about 25 minutes in preheated oven , or until the filling looks set when you give the pan a gentle shake.  

Cover the pan loosely with paper towels and cool for 1 hour at room temperature. Discard the paper towels and refrigerate pan uncovered  for 1 hour. Then cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.

To serve, grab overhanging ends of foil, gently lift and carefully transfer to a cutting board or work surface. Cut into 12 or more bars and discard foil. Store the bars covered in the refrigerator up to 5 days.  

Yield:12 bars.

Contributor: pat ciesla

Happy Holiday Cooking to All

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