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.
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.