Eggnog Cheesecake Bars with Spiced Crust: 7 Reasons Why

There’s something truly magical about the holiday season, isn’t there? The twinkling lights, the cozy gatherings, and, of course, the incredible array of festive treats. For me, few things capture that quintessential holiday spirit quite like the rich, creamy flavor of eggnog. It’s a taste that instantly transports me back to childhood memories, gatherings with loved ones, and the simple joy of the season. This year, I’ve found a way to bottle that feeling into a dessert that’s not just delicious, but also incredibly easy to make and perfect for sharing: Eggnog Cheesecake Bars with Spiced Crust. Imagine the silky smoothness of a classic cheesecake, infused with that unmistakable holiday spice, all nestled atop a buttery, spiced crust that adds an irresistible warmth to every bite. Get ready to create a new holiday tradition that will have everyone asking for the recipe!

Why Make This Recipe

These Eggnog Cheesecake Bars offer a perfect blend of rich eggnog and warm holiday spices. They are a festive and crowd-pleasing dessert, great for holiday parties or family dinners. You can make them ahead of time, which frees up your holiday schedule. The bars are also easy to transport, much simpler than a whole round cheesecake, and the irresistible spiced crust adds extra flavor and texture.

How to Make Eggnog Cheesecake Bars with Spiced Crust

Making these cheesecake bars involves preparing a spiced crust, creating a creamy eggnog filling, then baking and chilling the bars until they are perfectly set.

Ingredients of Eggnog Cheesecake Bars with Spiced Crust

For the Spiced Crust

  • Graham crackers (or digestive biscuits)
  • Unsalted butter, melted
  • Granulated sugar
  • Ground cinnamon
  • Ground nutmeg
  • Pinch of ground cloves

For the Eggnog Cheesecake Filling

  • Cream cheese, softened
  • Granulated sugar
  • Large eggs
  • Eggnog
  • Vanilla extract
  • Freshly grated nutmeg (for garnish, optional)

Directions of Eggnog Cheesecake Bars with Spiced Crust

Preparing the Spiced Crust

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Crush the Crackers: In a food processor, pulse graham crackers until fine crumbs form. Or, place crackers in a zip-top bag and crush with a rolling pin.
  3. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, cinnamon, nutmeg, and cloves. Mix until well combined and the crumbs are moistened.
  4. Press into Pan: Pour the crumb mixture into the prepared baking pan. Use the bottom of a glass or your fingers to press the mixture firmly and evenly into the bottom of the pan to form the crust.
  5. Pre-Bake the Crust: Bake for 10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling.

Making the Eggnog Cheesecake Filling

  1. Cream the Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.
  2. Add Eggs: Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.
  3. Incorporate Wet Ingredients: Gently stir in the eggnog and vanilla extract until fully incorporated.
  4. Pour into Crust: Pour the cheesecake filling over the slightly cooled spiced crust in the prepared baking pan. Gently tap the pan on the counter a few times to release any air bubbles.

Baking and Cooling the Bars

  1. Bake the Cheesecake: Bake for 30-35 minutes, or until the edges are set and a slight jiggle remains in the center when you gently shake the pan. The center will continue to set as it cools.
  2. Cool Completely: Remove the pan from the oven and let the cheesecake cool completely on a wire rack at room temperature.
  3. Chill Thoroughly: Once cooled to room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the Eggnog Cheesecake Bars to set properly. This is crucial for clean slices!

Slicing and Serving

  1. Lift and Slice: Once thoroughly chilled, use the parchment paper overhang to lift the entire cheesecake out of the pan and onto a cutting board.
  2. Clean Cuts: Use a sharp knife, wiping it clean between each slice, to cut the cheesecake into your desired bar sizes.

How to Serve Eggnog Cheesecake Bars with Spiced Crust

These Eggnog Cheesecake Bars are delicious on their own. You can also add a dusting of freshly grated nutmeg for a classic touch. A dollop of homemade whipped cream adds a luxurious finish. A drizzle of warm caramel sauce provides a delightful contrast. For an extra layer of spice and crunch, sprinkle some crushed gingerbread cookies on top. You can also arrange these bars alongside other festive treats for an impressive display.

How to Store Eggnog Cheesecake Bars with Spiced Crust

Store leftover Eggnog Cheesecake Bars in an airtight container in the refrigerator for up to 3-5 days. For longer storage, freeze individual bars, wrapped tightly in plastic wrap and then foil, for up to 1-2 months. Thaw them in the refrigerator before serving.

Tips to Make Eggnog Cheesecake Bars with Spiced Crust

  • Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free filling.
  • Do Not Overmix: Overmixing can incorporate too much air, leading to cracks in your cheesecake. Mix until just combined.
  • Chill Time is Key: Do not rush the chilling process! This is essential for the cheesecake to set and for clean, beautiful slices.
  • Parchment Paper is Your Friend: The parchment paper makes removing the bars from the pan incredibly easy.

Variation

  • Gingerbread Crust: Substitute crushed gingerbread cookies for graham crackers in the crust for an even stronger holiday flavor.
  • White Chocolate Swirl: Melt white chocolate and swirl it into the top of the cheesecake filling before baking for a decorative and delicious touch.
  • Spirit Boost: For an adult-friendly version, add a teaspoon of brandy extract to the eggnog filling.
  • Toasted Pecan Topping: Sprinkle toasted pecans over the top of the bars before serving for added crunch and nutty flavor.

FAQs

Q1: Can I make Eggnog Cheesecake Bars ahead of time?
A1: Yes! These Eggnog Cheesecake Bars are excellent to make ahead. You can prepare them 1-2 days in advance and keep them covered in the refrigerator. Chilling overnight helps the flavors meld and the bars set beautifully for clean slicing.

Q2: What kind of eggnog should I use for this recipe?
A2: For the best flavor in your Eggnog Cheesecake Bars, use a good quality, full-fat eggnog. A richer, thicker eggnog will give a more pronounced eggnog flavor in your cheesecake filling.

Q3: My Eggnog Cheesecake Bars cracked on top, what did I do wrong?
A3: Cracks in cheesecake often happen if you overmix the batter (which adds too much air) or if there is a sudden temperature change during cooling. To avoid cracks, do not overmix, and let the bars cool slowly on a wire rack before putting them in the refrigerator. Do not worry, even with a crack, they will still taste wonderful!

Delicious Eggnog Cheesecake Bars with Spiced Crust on a platter

Classic Eggnog Cheesecake Bars with Spiced Crust

These festive cheesecake bars feature a buttery, spiced graham cracker crust topped with a rich and creamy eggnog-infused cheesecake filling, perfect for holiday gatherings.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 6 hours 35 minutes
Servings 16 bars
Calories 400 kcal

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Medium bowl
  • Wire rack
  • Large mixing bowl
  • Electric mixer
  • Sharp knife
  • Cutting board

Ingredients
  

For the Spiced Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter (1 stick), melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch ground cloves

For the Eggnog Cheesecake Filling

  • 24 ounces cream cheese (3 blocks), softened
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 cup full-fat eggnog
  • 1 teaspoon vanilla extract
  • freshly grated nutmeg for garnish (optional)

Instructions
 

Crust Preparation

  • Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, ensuring an overhang for easy bar removal.

Crust Assembly

  • In a medium bowl, mix graham cracker crumbs, melted butter, ¼ cup sugar, cinnamon, nutmeg, and cloves until well combined and moistened.
  • Pour the crumb mixture into the prepared pan and press firmly and evenly into the bottom to form the crust.

Crust Baking

  • Bake for 10 minutes until lightly golden, then cool slightly on a wire rack.

Filling Preparation

  • In a large mixing bowl, beat softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy, scraping down the sides as needed.
  • Add eggs one at a time, beating well after each addition until just combined, being careful not to overmix.
  • Gently stir in the eggnog and vanilla extract until fully incorporated into the cheesecake mixture.

Assembly and Baking

  • Pour the cheesecake filling evenly over the cooled spiced crust and gently tap the pan to release any air bubbles.
  • Bake for 30-35 minutes, until the edges are set and the center still jiggles slightly.

Cooling and Chilling

  • Remove from the oven and cool completely at room temperature on a wire rack.
  • Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set properly.

Serving

  • Once chilled, use the parchment paper overhang to lift the cheesecake from the pan to a cutting board.
  • Use a sharp knife, wiping it clean between each slice, to cut the cheesecake into desired bar sizes, garnishing with nutmeg if desired.

Notes

Thorough chilling is crucial for the cheesecake bars to set properly, ensuring clean slices. For best results, chill overnight.

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