why make this recipe
Eggnog Cheesecake Bars bring the warm spice of eggnog into a creamy, easy bar. They need only a few common ingredients and bake in one pan. If you like quick holiday treats, try the pistachio chocolate bars recipe for another simple dessert idea.
introduction
These bars mix a graham cracker crust with a smooth eggnog cheesecake filling. You can make them for a party or a quiet night at home. For a different sweet bar to serve with coffee, see the healthy Twix bars with dates post for inspiration.
how to make Eggnog Cheesecake Bars
Making these bars is quick. Press the crust into a pan, beat the cream cheese filling, add eggnog and eggs, then bake until set. If you need a crust idea, check a short recipe like the pistachio chocolate bars crust tip for texture ideas. Chill the bars well before cutting.
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 2 large eggs
You can use store-bought crumbs or crush crackers at home; see a filled bar idea like healthy Twix bars with dates for more mix ideas.
Directions :
- Preheat the oven to 325°F (160°C). Grease a 9×9 inch baking pan.
- In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground nutmeg. Press the mixture firmly into the bottom of the prepared pan.
- In another bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
- Mix in the eggnog and vanilla extract until smooth.
- Add in the eggs, one at a time, mixing until just combined.
- Pour the cheesecake filling over the crust in the baking pan.
- Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 4 hours before cutting into bars.
- Serve chilled and enjoy your festive dessert!
how to serve Eggnog Cheesecake Bars
Cut the chilled bars into squares and place them on a plate. Dust with a little extra nutmeg or add whipped cream if you like. For a party tray, pair them with small cookies or bars like the pistachio chocolate bars to give guests a sweet variety.
how to store Eggnog Cheesecake Bars
Cover the pan with plastic wrap or move the bars into an airtight container. Keep them in the fridge for up to 4 days. You can also freeze the bars for up to 1 month; thaw in the fridge before serving.
tips to make Eggnog Cheesecake Bars
- Use room temperature cream cheese for a smooth filling.
- Do not overbeat after adding eggs to avoid extra air.
- Press the crust firmly so it holds when you cut the bars.
- Chill the bars well; cold bars cut cleaner.
- If eggnog is thin, use a slightly thicker brand or reduce by a tablespoon.
variation (if any)
- Add a splash of rum or rum extract for adult flavor.
- Stir in 1/4 cup chopped toasted nuts on the crust for crunch.
- Top with caramel or a cranberry compote for a holiday twist.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the bars may be less rich and slightly softer.
Q: Do I need to bake the crust first?
A: No. This recipe presses and bakes the crust with the filling for one-step baking.
Q: Can I make this dairy-free?
A: You can try dairy-free cream cheese and butter substitutes, but texture and taste will change.
Q: How do I tell when the bars are done?
A: The edges should be set and the center slightly jiggly. It will firm as it cools.
Q: Can I double the recipe?
A: Yes. Use a larger pan and add a few extra minutes to the baking time.
Eggnog Cheesecake Bars
Ingredients
Method
- Preheat the oven to 325°F (160°C). Grease a 9x9 inch baking pan.
- In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground nutmeg. Press the mixture firmly into the bottom of the prepared pan.
- In another bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
- Mix in the eggnog and vanilla extract until smooth.
- Add in the eggs, one at a time, mixing until just combined.
- Pour the cheesecake filling over the crust in the baking pan.
- Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 4 hours before cutting into bars.