Eggnog Cheesecake Bars Recipe

Introduction

Eggnog Cheesecake Bars combine the creamy richness of cheesecake with the warm, festive flavors of eggnog and spices. These bars are perfect for holiday gatherings or whenever you want a decadent dessert with a seasonal twist.

Ingredients

• 1 ½ cups gingersnap crumbs
• 3 tablespoons sugar
• 4 tablespoons salted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 2 large eggs
• 1 egg yolk
• ¾ cup eggnog
• ¾ cup sugar
• 4 ½ teaspoons all-purpose flour
• 1 tablespoon rum extract
• 1 teaspoon vanilla extract
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan.
2. Step 2: In a bowl, mix the gingersnap crumbs, 3 tablespoons of sugar, and melted butter until well combined.
3. Step 3: Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 12 minutes, then remove from the oven.
4. Step 4: Using a mixer, beat the softened cream cheese on medium speed until fluffy and smooth.
5. Step 5: Add ¾ cup sugar, the eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg, and salt to the cream cheese. Mix until fully combined and smooth.
6. Step 6: Pour the cheesecake filling over the pre-baked crust and spread evenly.
7. Step 7: Place the baking pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the cheesecake pan to create a water bath.
8. Step 8: Bake for 45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Step 9: Carefully remove the cheesecake pan from the water bath and let it cool on a wire rack for about 30 minutes.
10. Step 10: Refrigerate the bars for at least 3 hours before serving. Dust with ground nutmeg for a finishing touch.

Tips & Variations

• For the gingersnap crust, crush cookies using a rolling pin or place them in a sealed bag and crush with a heavy pan for easy crumbs.
• Add a pinch of cinnamon or allspice to the crust for extra warmth and flavor.
• Substitute rum extract with bourbon or maple extract for a different but complementary taste.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. When ready to serve, you can bring them to room temperature or enjoy them chilled. For longer storage, freeze the bars for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly and helps keep the recipe simple and accessible year-round.

What if I don’t have rum extract?

If you don’t have rum extract, you can omit it or replace it with an equal amount of vanilla extract or a splash of bourbon for a similar flavor profile.

Eggnog Cheesecake Bars Recipe

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★★★★★

4.7 from 118 reviews

These Eggnog Cheesecake Bars combine the festive flavors of creamy cheesecake and rich eggnog atop a spiced gingersnap crust, perfect for holiday gatherings or anytime you want a seasonal treat. The smooth filling is infused with rum extract, nutmeg, and vanilla, baked in a water bath for a luscious texture that’s sure to impress.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 57 minutes
• Total Time: 4 hours 12 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups gingersnap crumbs
• 3 tbsp sugar
• 4 tbsp salted butter, melted

Cheesecake Filling

• 2 packages (8 oz/250 g each) cream cheese, softened
• 2 large eggs
• 1 egg yolk
• ¾ cup eggnog
• ¾ cup sugar
• 4 ½ tsp all-purpose flour
• 1 tbsp rum extract
• 1 tsp vanilla extract
• ½ tsp nutmeg
• ¼ tsp salt

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan to prevent sticking.
2. Make the crust: In a bowl, combine gingersnap crumbs, 3 tablespoons of sugar, and melted butter. Mix until crumbs are evenly coated and moistened.
3. Form and bake crust: Press the gingersnap crumb mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake the crust for 12 minutes to set.
4. Beat cream cheese: Using a mixer on medium speed, beat the softened cream cheese until fluffy and smooth, which helps achieve a light texture in the cheesecake.
5. Add filling ingredients: To the cream cheese, add ¾ cup sugar, eggs, egg yolk, eggnog, all-purpose flour, rum extract, vanilla extract, nutmeg, and salt. Mix until the filling is completely smooth and well combined.
6. Assemble for baking: Pour the cheesecake filling evenly over the baked crust in the pan.
7. Prepare water bath: Place the baking pan inside a larger pan. Pour enough hot water into the larger pan to come halfway up the sides of the cheesecake pan. This water bath helps bake the cheesecake gently and prevents cracking.
8. Bake the cheesecake: Bake for 45 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Cool: Remove the cheesecake pan from the water bath and place it on a wire rack to cool for about 30 minutes.
10. Chill: Refrigerate the bars for at least 3 hours to fully set and develop flavors.
11. Serve: Before serving, dust the top with ground nutmeg for a festive finishing touch.

Notes

• To make the gingersnap crumbs, crush gingersnap cookies by placing them in a sealed plastic bag and rolling over them with a rolling pin until finely crushed.
• Using a water bath during baking is essential to avoid cracking and ensure a smooth, creamy cheesecake texture.
• Allow ample chilling time to let the flavors meld and the bars to firm up properly.

Keywords: Eggnog cheesecake bars, holiday dessert, creamy cheesecake, gingersnap crust, festive dessert, Christmas cheesecake