Description
These Eggnog Cheesecake Bars combine the rich, creamy texture of cheesecake with the festive flavors of eggnog, nutmeg, and cinnamon. Perfectly spiced and set on a buttery graham cracker crust, these bars are a delightful holiday treat that can be enjoyed chilled and sliced into neat squares.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2/3 cup eggnog (full-fat preferred)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus more for topping)
- Optional: pinch of ground cloves or cinnamon for extra spice
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the bars after chilling.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly while you prepare the filling.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth and creamy. Add the granulated sugar and flour, mixing until fully incorporated. Scrape down the bowl sides to combine evenly. Add eggnog, egg, vanilla extract, and nutmeg (and optional spices if using). Mix on low speed just until combined, avoiding overmixing. The batter should be silky, thick, and lump-free.
- Pour and Bake: Pour the cheesecake filling over the prepared crust and smooth the surface with a spatula. Bake for 35 to 40 minutes, until the center is set and does not jiggle when gently shaken. Remove from the oven and let the cheesecake cool completely at room temperature.
- Chill and Slice: Refrigerate the cooled cheesecake bars for at least 4 hours or overnight to fully set. Use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges. Dust the tops lightly with extra nutmeg before serving.
Notes
- Use full-fat eggnog for the richest flavor and best texture.
- Ensure the cream cheese is thoroughly softened for a smooth batter without lumps.
- Do not overmix the batter once liquid ingredients are added to avoid cracks during baking.
- Refrigerate the bars long enough to allow proper setting for clean slicing.
- Optional spices like cloves or cinnamon can enhance the festive flavor.
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
