Classic Eggnog Cheesecake Bars with Spiced Crust
A festive dessert, these classic eggnog cheesecake bars feature a flavorful spiced graham cracker crust and a rich, creamy eggnog filling. Perfect for holiday gatherings, they are chilled until firm and garnished with fresh nutmeg.
Equipment
- Oven
- 9x13 inch baking pan
- Parchment paper
- Medium bowl
- Electric mixer
- Large mixing bowl
- Wire rack
- Sharp knife
- Cutting board
- Glass or flat measuring cup
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
- ¼ teaspoon ground cloves optional
For the Eggnog Cheesecake Filling:
- 24 ounces cream cheese 3 blocks, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup full-fat eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon creamy butter extract optional
- ¼ teaspoon salt
For Garnish (optional):
- Freshly grated nutmeg for garnish
Instructions
Preparing the Spiced Crust:
- Preheat oven to 325°F (160°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
- Combine graham cracker crumbs, sugar, cinnamon, nutmeg, and optional cloves in a medium bowl.
- Add melted butter to the dry ingredients and mix until evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes until lightly golden, then remove and cool slightly.
Crafting the Creamy Eggnog Filling:
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
- Slowly add granulated sugar and beat until well mixed and fluffy.
- Add eggs one at a time, beating on low speed after each until just mixed, being careful not to overmix.
- Gently fold in eggnog, vanilla extract, optional butter extract, and salt until just mixed and smooth.
Assembling and Baking the Bars:
- Carefully pour the eggnog cheesecake filling over the pre-baked spiced crust.
- Bake for 30 to 40 minutes, or until the edges are set and the center jiggles slightly; do not overbake.
- Turn off the oven, open the door slightly, and let the bars cool in the oven for 30 minutes.
- Remove from the oven and cool completely on a wire rack at room temperature.
- Once cool, cover loosely and refrigerate for at least 4 hours, or ideally overnight, until thoroughly chilled and set.
Slicing and Garnish:
- When chilled, lift the cheesecake from the pan using the parchment paper overhang and place on a cutting board.
- Cut into 16 bars using a sharp knife, wiping the blade clean between each cut.
- Garnish each bar with freshly grated nutmeg just before serving, if desired.
Notes
Ensure cream cheese is softened for best results. Do not overmix the eggs into the cheesecake filling. Avoid overbaking the cheesecake to maintain its creamy texture; the center should jiggle slightly. Thoroughly chill the bars for at least 4 hours, or ideally overnight, for best setting and easy slicing. Wipe the knife blade clean between cuts for neat bars.