Eggnog Cheesecake Bars
Delight in the creamy and spiced flavors of these Eggnog Cheesecake Bars, perfect for holiday gatherings.
Ingredients
For the Crust
- 2 cups graham cracker crumbs Provides a crunchy, sweet base.
- 1/4 cup brown sugar Adds caramel-like sweetness.
- 1 teaspoon ground cinnamon Infuses warmth and spice.
- 6 tablespoons unsalted butter, melted Binds the crust together.
For the Filling
- 16 ounces cream cheese, softened Star of the cheesecake.
- 3/4 cup granulated sugar Sweetens the filling.
- 3/4 cup eggnog Provides signature flavor.
- 2 large eggs Helps set the cheesecake.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon ground nutmeg Classic spice complement.
- 2 tablespoons all-purpose flour Aids in thickening the filling.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and mix until textured like wet sand.
- Press this mixture firmly into the bottom of the prepared pan to form a crust.
- Bake the crust for 8 minutes and allow it to cool for a few minutes.
Filling Preparation
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Gradually add granulated sugar, mixing until combined.
- Pour in the eggnog and mix until incorporated. Then add eggs, vanilla extract, ground nutmeg, flour, and salt and mix just until smooth.
- Pour the cheesecake filling over the crust and smooth the top evenly.
Baking
- Bake for 32 to 36 minutes until edges are set and center has a slight jiggle.
- Allow to cool at room temperature for about 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Slice into bars and optionally dust with nutmeg before serving.
Notes
For best results, chill overnight. Use a springform pan for easier removal. Don't overmix filling to prevent cracks.