Eggnog Cheesecake Bars

$- 4 (8 oz) packages cream cheese, softened - 4 large eggs - 1 cup eggnog (non-alcoholic) - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon The cream cheese gives these bars a rich and smooth texture. It is key for a great cheesecake. Use fresh ingredients for the best taste. The eggs add structure and help the filling set. Eggnog brings that classic holiday flavor. Nutmeg and cinnamon add warmth and spice. - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon brown sugar For the crust, graham cracker crumbs create a nice crunch. The butter adds richness and helps hold it all together. Brown sugar gives a hint of caramel flavor. This combination makes a tasty base for the creamy filling. - Whipped cream - Ground nutmeg - Ground cinnamon Whipped cream makes these bars look fancy and adds sweetness. A sprinkle of nutmeg or cinnamon on top makes them festive. These toppings enhance the flavors and make each bite special. Serve them chilled for a perfect treat! {{ingredient_image_1}} - Greasing the Baking Dish Start by preheating your oven to 325°F (160°C). Grease a 9x13 inch baking dish with butter or cooking spray. This step helps prevent the crust from sticking. - Mixing Crust Ingredients In a large bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of brown sugar. Stir until the mixture looks like wet sand. - Pressing the Crust Mixture Firmly press the mixture into the bottom of the greased baking dish. Make sure it is even and compact. This forms a solid base for your cheesecake bars. - Beating Cream Cheese In another bowl, beat 4 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth and creamy. - Incorporating Sugar and Eggs Gradually add 1 cup of granulated sugar to the cream cheese. Mix until combined. Then, add 4 large eggs one at a time. Mix well after each addition. Don’t forget to scrape the bowl's sides. - Adding Eggnog and Spices Pour in 1 cup of eggnog, 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt. Blend until everything is smooth and creamy. - Pouring Filling over Crust Carefully pour the cheesecake filling over the prepared crust. Use a spatula to spread it evenly across the crust. - Baking Time and Temperature Place the dish in the preheated oven. Bake for 40 to 45 minutes. The center should be set but still slightly jiggly. - Cooling and Chilling Process Once baked, remove the dish from the oven. Let it cool at room temperature for about 1 hour. After that, refrigerate for at least 4 hours, or overnight for the best results. Enjoy making these eggnog cheesecake bars! Each step builds to a rich, creamy treat that is perfect for the holidays. To get the best texture, use room temperature ingredients. Cold cream cheese can cause lumps. Let it sit out for about 30 minutes before mixing. This helps blend everything smoothly. When you mix, start on low speed. Gradually increase to medium. This way, you avoid too much air in the batter. A smooth mixture will give you creamy bars. One common mistake is overmixing the batter. Too much mixing can make your cheesecake dense. Mix just until combined, then stop. Another mistake is underbaking. The bars should be set with a slight jiggle in the center. Use a toothpick to check. It should come out clean with just a bit of batter stuck. If it looks wet, bake a little longer. For presentation, cut the bars neatly and place them on a nice plate. Decorate with festive sprinkles or a dollop of whipped cream. A sprinkle of nutmeg or cinnamon on top adds charm. Pair these bars with coffee or hot chocolate for a cozy treat. They also go well with a spiced cider for a festive touch. Pro Tips Chill Thoroughly: For the best texture and flavor, ensure the cheesecake bars are refrigerated for at least 4 hours, or overnight if possible, to allow flavors to meld. Use Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing. This helps achieve a smoother filling and prevents lumps. Don’t Overmix: When adding eggs and other ingredients, mix just until combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake. Fresh Spices Matter: For the best flavor, use freshly grated nutmeg and cinnamon instead of pre-ground spices. They will enhance the eggnog flavor in the bars. {{image_2}} Gluten-Free Options You can make these bars gluten-free. Use gluten-free graham cracker crumbs. Check labels to ensure they are certified gluten-free. This way, everyone can enjoy the treat. Vegan Substitutes To make vegan eggnog cheesecake bars, swap cream cheese for vegan cream cheese. Use flax eggs instead of real eggs. Mix one tablespoon of flax meal with three tablespoons of water for each egg. Choose a plant-based eggnog for the best flavor. Adding Chocolate or Caramel For a chocolate twist, mix melted chocolate into the cheesecake filling. You can also drizzle caramel sauce on top before serving. This adds a rich and sweet flavor that pairs well with eggnog. Alternative Spice Combinations Try different spices for a unique taste. Use ginger or allspice in place of nutmeg. This change brings a warm flavor that enhances the holiday spirit. Adding Peppermint Add a splash of peppermint extract to the filling. This gives a fresh and festive taste. Top with crushed peppermint candies for a fun crunch. Incorporating Pumpkin Mix in pumpkin puree for a fall flair. Replace half of the eggnog with pumpkin. This adds creaminess and a lovely orange color, perfect for Thanksgiving. - Refrigeration Guidelines: Store leftover eggnog cheesecake bars in an airtight container. Keep them in the fridge for up to 5 days. This will help them stay fresh and tasty. - Freezing Instructions: If you want to keep them longer, freeze the bars. Cut them into squares and wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag. They can last up to 2 months in the freezer. - Best Before Dates: For best flavor, eat the bars within 5 days if stored in the fridge. If frozen, try to eat them within 2 months for the best taste. - Signs of Spoilage: Check for any changes in smell or texture. If the bars smell off or have a watery layer, it's best to toss them. - Chilling vs. Serving at Room Temperature: These cheesecake bars taste great cold. You can serve them straight from the fridge. For a softer texture, let them sit at room temperature for about 15 minutes before serving. - Heating Tips for Serving: If you prefer warm bars, gently heat them in the microwave for about 10-15 seconds. Be careful not to heat them too long, as this can change the texture. To check if the bars are done, look for a set center. The top should be slightly firm but still jiggle a bit. If the bars are too wobbly, give them more time in the oven. Bake for 40-45 minutes at 325°F (160°C). Yes, you can use store-bought eggnog. It saves time and is easy. However, homemade eggnog has a fresher taste and is often richer. Store-bought may have added sugar and preservatives. This can affect the flavor of your bars. Yes, you can freeze these bars. First, let them cool completely. Cut them into bars and wrap each one tightly in plastic wrap. Place them in a freezer-safe container. They will stay fresh for up to three months. To thaw, place them in the fridge overnight. If you need a cream cheese alternative, try using mascarpone cheese. It has a similar texture and flavor. You can also use Greek yogurt for a lighter option. Silken tofu works too, but it may change the taste slightly. You learned how to make Eggnog Cheesecake Bars from scratch. We covered ingredients like cream cheese, eggnog, and spices. You now know how to prepare the crust and filling, bake, and chill your bars. I shared tips to avoid common mistakes and ideas for fun variations. Storing leftovers properly keeps your treat fresh. Now, you can impress friends with this festive dessert. Enjoy making these rich, creamy bars that are perfect for any celebration!$

Eggnog Cheesecake Bars

Delicious cheesecake bars infused with the flavors of eggnog, perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 5 15

Course Dessert

Cuisine American

Servings 16

Calories 250 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
1 tablespoon brown sugar
4 packages cream cheese, softened (8 oz each)
1 cups granulated sugar
4 large eggs
1 cups eggnog (non-alcoholic)
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
0.25 teaspoon salt
to taste whipped cream (for topping)
to taste extra nutmeg or cinnamon (for garnish)

Instructions

Preheat your oven to 325°F (160°C) and grease a 9x13 inch baking dish.
In a large bowl, combine the graham cracker crumbs, melted butter, and brown sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared baking dish to form a crust.
In a separate mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add the granulated sugar to the cream cheese, continuing to mix until fully combined.
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.
Pour in the eggnog, vanilla extract, ground nutmeg, ground cinnamon, and salt into the cream cheese mixture. Blend until smooth and well incorporated.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until the center is set and only slightly jiggly.
Remove from the oven and allow to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight for best results.
Once well chilled, cut into bars and serve chilled, topped with whipped cream and a sprinkle of nutmeg or cinnamon for garnish.

Notes

Serve the bars on a decorative plate with festive holiday decorations around them. Add a dollop of whipped cream on top of each bar and a sprinkle of nutmeg or cinnamon for an extra touch.

Keyword bars, cheesecake, eggnog, holiday dessert