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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.
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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.