A friendly welcome awaits you in Dunnville is a picturesque community of 12,000 people located along the Grand River on Highway #3, between the Niagara and Hamilton regions, and less than an hour away from the U. S. border.
The Grand River and nearby Lake Erie offer a host of aquatic activities, from swimming, sailing, windsurfing, canoeing and feature prime locations for fishing. Hike through Byng Island Conservation Area or Rock Point Provincial Park or enjoy a stroll along Port Maitland’s beautiful, brand-new pier.
Dunnville has tennis, golf, lawn bowling and swimming facilities and many Bed & Breakfasts to stay in while enjoying these activities. The community’s camping experience is also second to none.
Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray. In a medium bowl stir together crushed wafers, walnuts, 1 Tbsp. sugar, and the butter until evenly coated. Press mixture firmly into bottom of the prepared pan. In a large bowl beat cream cheese with a mixer on medium until smooth. Beat in eggnog, the 1/2 cup sugar, rum, nutmeg, and vanilla until thoroughly combined. Stir in eggs. Pour cream cheese mixture over crust in pan. If desired, lightly dust with additional freshly grated nutmeg. Bake 25 to 30 minutes or until edges are puffed and center is set. Cool completely on wire rack. Chill 4 to 24 hours before serving. To serve, use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.