Eggnog Cheesecake Bars Recipe
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.
- 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
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan to prevent sticking.
- Make the crust: In a bowl, combine gingersnap crumbs, 3 tablespoons of sugar, and melted butter. Mix until crumbs are evenly coated and moistened.
- 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.
- 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.
- 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.
- Assemble for baking: Pour the cheesecake filling evenly over the baked crust in the pan.
- 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.
- Bake the cheesecake: Bake for 45 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Cool: Remove the cheesecake pan from the water bath and place it on a wire rack to cool for about 30 minutes.
- Chill: Refrigerate the bars for at least 3 hours to fully set and develop flavors.
- 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
Find it online: https://hannahdelgado.com/eggnog-cheesecake-bars-recipe/
