Eggnog Cheesecake Bars with Spiced Crust: Why 1 Dessert Rocks

Why You Will Love These Eggnog Cheesecake Bars with Spiced Crust

You will love these bars. They bring the taste of the holidays into every bite. They are full of warm spices. These bars are easy to take to parties. They are great for sharing. You can make them ahead of time. They taste even better the next day. The cheesecake is creamy. The crust is buttery and spiced. You can also change them to fit your liking.

Ingredients of Eggnog Cheesecake Bars with Spiced Crust

For the Spiced Crust

• 1 ½ cups graham cracker crumbs
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves (optional)
• ¼ cup granulated sugar
• ½ cup melted unsalted butter

For the Eggnog Cheesecake Filling

• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ¾ cup eggnog (full-fat works best)
• 1 teaspoon vanilla extract
• Freshly grated nutmeg (for garnish, optional)

Directions of Eggnog Cheesecake Bars with Spiced Crust

How to Make Eggnog Cheesecake Bars with Spiced Crust

Preparing the Spiced Crust

1. Heat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. Let the paper hang over the sides for easy lifting.
2. In a medium bowl, mix graham cracker crumbs, cinnamon, nutmeg, cloves (if you use them), and sugar.
3. Pour in the melted unsalted butter. Stir until the crumbs are wet like sand.
4. Press the crumb mixture firmly into the bottom of the pan. Use the back of a spoon to make it even.
5. Bake for 8-10 minutes. The crust should be lightly golden. Take it out of the oven. Let it cool a little.

Making the Creamy Eggnog Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer. Beat it until it is smooth and creamy. Scrape down the sides of the bowl.
2. Slowly add the granulated sugar. Keep beating until it is light and fluffy.
3. Add the eggs one at a time. Beat only until they mix in. Do not overmix.
4. Gently stir in the eggnog and vanilla extract. Mix until smooth and there are no lumps.

Assembling and Baking

1. Pour the eggnog cheesecake filling over the crust in the pan. Smooth the top with a spatula.
2. Bake for 35-45 minutes. The edges should be set. The center should still jiggle a little.
3. Turn off the oven. Open the oven door a little. Let the bars cool in the oven for about one hour. This stops cracking.
4. Take the pan out of the oven. Cover it loosely with plastic wrap. Put it in the refrigerator for at least 4 hours. It is best to chill it overnight.

How to Serve Eggnog Cheesecake Bars with Spiced Crust

Serve these bars chilled. You can dust them with fresh nutmeg. For a fancy touch, add a dollop of whipped cream. Candied cranberries or a caramel drizzle also go well with them.

How to Store Eggnog Cheesecake Bars with Spiced Crust

Keep leftover bars in an airtight container in the refrigerator. They are good for up to 3-4 days.

Tips to Make Eggnog Cheesecake Bars with Spiced Crust

• Use room temperature cream cheese and eggs. This makes a smooth filling.
• Do not overmix the filling after adding the eggs. Too much air causes cracks.
• Parchment paper helps you lift the bars. It also makes cutting them easier.
• Use a sharp knife to cut clean slices. Clean the knife after each cut.

Variation

• Gingerbread Spiced Crust: Use crushed gingerbread cookies for some of the graham crackers. Or add extra ground ginger to the crust.
• Chocolate Drizzle: Drizzle melted chocolate over the bars. This adds a nice flavor.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.

FAQs

Q1: Can I make these Eggnog Cheesecake Bars with Spiced Crust ahead of time?

A1: Yes, you can. These bars taste even better after a day or two in the refrigerator. The flavors mix well. They are perfect for making before a busy holiday.

Q2: What kind of eggnog should I use for the best results?

A2: Use full-fat eggnog. This gives the richest and best flavor. The creamy full-fat eggnog makes the bars smooth.

Q3: How do I stop my Eggnog Cheesecake Bars from cracking?

A3: Make sure your cream cheese and eggs are at room temperature. Do not overmix the filling, especially after adding eggs. Let them cool slowly in the oven with the door open. This also helps stop cracks.

Festive Eggnog Cheesecake Bars with Gingerbread Crust

These festive eggnog cheesecake bars feature a spiced gingerbread crust and a creamy, rich eggnog-infused filling. Perfect for holiday gatherings, they offer a delightful combination of classic seasonal flavors.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 12 bars

Calories 350 kcal

Equipment

• 9x13 inch baking pan
• Medium bowl
• Electric mixer
• Large bowl
• Spatula

Ingredients

  

For the Gingerbread Spiced Crust

• 1 cup gingerbread cookie crumbs
• ½ cup graham cracker crumbs
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ cup granulated sugar
• ½ cup melted unsalted butter

For the Eggnog Cheesecake Filling

• 16 ounces cream cheese softened
• ½ cup granulated sugar
• 2 large eggs
• ¾ cup full-fat eggnog
• 1 teaspoon vanilla extract
• Freshly grated nutmeg for garnish, optional

Instructions

 

Prepare the Gingerbread Spiced Crust

• Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
• In a medium bowl, combine gingerbread cookie crumbs, graham cracker crumbs, cinnamon, nutmeg, cloves, and sugar.
• Pour in the melted unsalted butter and stir until the crumbs are thoroughly moistened.
• Press the crumb mixture firmly into the prepared pan and bake for 8-10 minutes until lightly golden.

Make the Creamy Eggnog Cheesecake Filling

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the granulated sugar, continuing to beat until light and fluffy.
• Add eggs one at a time, beating until just incorporated, then gently stir in the full-fat eggnog and vanilla extract until smooth.

Assemble and Bake

• Pour the eggnog cheesecake filling evenly over the cooled crust and smooth the top with a spatula.
• Bake for 35-45 minutes, or until the edges are set and the center still jiggles slightly.
• Turn off the oven and prop the door open; let the bars cool in the oven for about one hour to prevent cracking.
• Remove from the oven, cover loosely with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight.

Serve

• Serve the chilled bars dusted with freshly grated nutmeg, a dollop of whipped cream, or a drizzle of melted chocolate, if desired.

Store

• Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.

Notes

Ensure the cheesecake bars are thoroughly chilled for at least 4 hours, or preferably overnight, to achieve the best set and texture. Garnish with freshly grated nutmeg, whipped cream, or melted chocolate as desired. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.