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To make eggnog cheesecake bars, you will need the following items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon brown sugar - 4 packages (8 oz each) cream cheese, softened to room temperature - 1 cup granulated sugar - 4 large eggs - 1 cup eggnog (non-alcoholic) - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - ¼ teaspoon salt - Whipped cream (for topping) - Extra nutmeg or cinnamon (for garnish) You can adjust the recipe to meet various dietary needs: - Gluten-Free: Use gluten-free graham crackers. - Dairy-Free: Substitute cream cheese with a dairy-free cream cheese option. - Sugar-Free: Use a sugar substitute like erythritol for the filling. - Vegan: Replace eggs with a vegan egg substitute, such as flax eggs or applesauce. For the best results, consider these brands: - Graham Crackers: Honey Maid or Kinnikinnick for gluten-free. - Cream Cheese: Philadelphia for dairy or Daiya for dairy-free options. - Eggnog: Organic Valley for eggnog or So Delicious for a dairy-free version. - Spices: McCormick for fresh ground nutmeg and cinnamon. These brands ensure you get quality ingredients that enhance flavor and texture in your eggnog cheesecake bars. {{ingredient_image_2}} First, set your oven to 325°F (160°C). This is the perfect temperature for baking cheesecake bars. While the oven heats, grab a 9x13 inch baking dish. Grease it well with cooking spray or butter. This will help the bars come out easily after baking. Next, let's make the crust. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of brown sugar. Stir until it looks like wet sand. Press this mix firmly into the bottom of the baking dish. Now for the cheesecake filling! In a large bowl, use an electric mixer to beat 4 packages of softened cream cheese. Mix until it is smooth with no lumps. Gradually add 1 cup of granulated sugar. Keep mixing until it’s fully blended. Add 4 large eggs one at a time, mixing well after each one. Scrape down the bowl as needed. Then, pour in 1 cup of eggnog, 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt. Blend until smooth, but don’t overmix. Pour the cheesecake filling over the crust in the baking dish. Use a spatula to spread it evenly. Place the dish in the oven and bake for 40 to 45 minutes. The center should look set but may jiggle slightly. After baking, take the dish out and let it cool at room temperature for about 1 hour. Then, cover it and place it in the fridge for at least 4 hours, or overnight. This chilling time helps the bars firm up nicely. Once chilled, cut the cheesecake into bars. Serve them cold with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon on top. Enjoy this festive treat! To get the best texture for your eggnog cheesecake bars, make sure your cream cheese is soft. I leave it out for about an hour before mixing. This helps it blend smoothly. When adding eggs, mix each one in until just combined. Overmixing can make your bars too airy. You want them creamy and dense, not fluffy. These cheesecake bars are even better when made ahead. I recommend making them a day before your event. After cooling, refrigerate them for at least four hours. This allows the flavors to meld and the texture to firm up nicely. If you can, let them chill overnight for the best taste. For a festive touch, serve these bars on a decorative platter. Arrange them neatly and surround them with holiday decorations. Top each bar with a dollop of whipped cream. A light sprinkle of nutmeg or cinnamon adds an extra flair. You can also serve them with a warm drink, like spiced cider or hot chocolate, to complete the festive mood. Pro Tips Chill for Best Results: Allow the cheesecake bars to chill overnight for a firmer texture and enhanced flavor. The longer they sit in the refrigerator, the more the flavors will meld together. Use Room Temperature Ingredients: Ensure that all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. This helps achieve a smooth and creamy filling without lumps. Don't Overmix: When adding the eggnog and spices, mix just until combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake. Garnish Thoughtfully: For an elegant presentation, top each bar with freshly whipped cream and a sprinkle of freshly grated nutmeg or cinnamon, making each serving look festive and inviting. {{image_4}} You can change the flavor of your eggnog cheesecake bars. Try adding pumpkin spice. Just mix in one tablespoon of pumpkin spice to the filling. This gives a nice fall twist. You can also add a splash of rum extract for a richer taste. If you need gluten-free bars, swap the graham cracker crumbs for gluten-free crumbs. For a dairy-free version, use vegan cream cheese and coconut milk eggnog. These changes keep the taste creamy and delicious while meeting dietary needs. Toppings can make your bars even more special. Use crushed candy canes for a minty crunch. Drizzle caramel sauce over each bar for a sweet finish. Fresh berries also add color and flavor. Get creative and make them your own! After you enjoy the eggnog cheesecake bars, store leftovers in the fridge. Place them in an airtight container. This keeps the bars fresh and prevents them from drying out. They will stay tasty for about five days in the fridge. Always let them cool fully before sealing the container. This helps avoid condensation, which can make the bars soggy. If you want to keep the cheesecake bars longer, freezing is a great option. First, cut the bars into individual pieces. Wrap each bar tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. Make sure to label the bag with the date. They can last in the freezer for up to three months. For best results, freeze them before adding whipped cream or spices. To enjoy your frozen cheesecake bars, start by transferring them to the fridge. Let them thaw overnight. If you need them sooner, you can also thaw them on the counter for about an hour. Once they are soft, serve them cold or at room temperature. If you want a warm treat, warm them in the oven for a few minutes at a low temperature. Just be careful not to overheat them. Add fresh whipped cream and a sprinkle of nutmeg or cinnamon before serving for a festive touch. Yes, you can use store-bought eggnog. Many people enjoy the convenience of it. Just make sure to choose a non-alcoholic version for this recipe. It saves time and still gives you that festive flavor. If you want a richer taste, pick a high-quality brand with real spices. This will enhance the creamy texture of your cheesecake bars. These cheesecake bars last about five days in the fridge. Make sure to store them in an airtight container. This helps keep them fresh and tasty. If you have leftovers, you can enjoy them for a few days. However, they taste best within the first couple of days after making them. You can make these bars without eggs, but the texture will change. Eggs help give the cheesecake its creamy and rich consistency. If you need an egg-free option, try using a vegan egg replacer. You can also use silken tofu blended until smooth. This will help mimic the creaminess and keep the bars together. This blog post covered how to make cheesecake bars with ease. You learned about ingredients, substitutions, and brand recommendations for quality. I provided step-by-step instructions for baking, cooling, and serving these tasty treats. Tips for perfect consistency and variations for different diets were shared, too. Plus, I included storage info and answered common questions. Now, you’re ready to bake these cheesecake bars with confidence. Enjoy every bite you make!

Eggnog Cheesecake Bars

Delicious cheesecake bars infused with the festive flavors of eggnog, nutmeg, and cinnamon, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 tablespoon brown sugar
  • 32 oz cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 4 large eggs
  • 1 cups eggnog (non-alcoholic)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • to taste whipped cream (for topping)
  • to taste extra nutmeg or cinnamon (for garnish)

Instructions
 

  • Begin by preheating your oven to 325°F (160°C). Grease a 9x13 inch baking dish to prepare for the cheesecake bars.
  • In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and brown sugar. Stir until the mixture resembles wet sand. Press this crumb mixture firmly and evenly into the bottom of the prepared baking dish to form a solid crust layer.
  • In another large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it is smooth and creamy, making sure there are no lumps.
  • Gradually add the granulated sugar to the cream cheese, continuing to mix until it is fully incorporated and the mixture is uniformly smooth.
  • Add the large eggs one by one, mixing well after each addition until just combined. Be sure to scrape down the sides of the mixing bowl as needed to ensure even mixing.
  • To the cream cheese mix, pour in the eggnog, vanilla extract, ground nutmeg, ground cinnamon, and salt. Blend all ingredients together until the mixture is smooth and well combined, taking care not to overmix.
  • Pour the cheesecake filling over the prepared crust in the baking dish. Use a spatula to spread the filling evenly across the crust.
  • Place the baking dish in the preheated oven and bake for 40-45 minutes. The center of the cheesecake should be set but may still have a slight jiggle to it; do not overbake.
  • Once baked, remove the dish from the oven and allow it to cool to room temperature for about 1 hour. Afterwards, cover and refrigerate for at least 4 hours, or overnight if possible, to achieve optimal firmness.
  • Once fully chilled, cut the cheesecake into bars. Serve cold, garnishing each bar with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon for an elegant finish.

Notes

Use a decorative platter for serving the bars, and top each with whipped cream and a sprinkle of nutmeg or cinnamon.
Keyword bars, cheesecake, eggnog, holiday dessert