Oh my goodness, can you feel it? The twinkling lights, the carols in the air, the general cozy vibe that just screams holidays? That’s when I know it’s time for my absolute favorite treat: these Eggnog Cheesecake Bars – Creamy & Festive! Seriously, the moment I whip these up, my kitchen smells like pure holiday magic. It’s that perfect blend of rich, tangy cheesecake with all the warm, spiced goodness of eggnog that just makes you want to curl up by the fire. I remember the first time I made them; my family practically inhaled the whole pan in about an hour. They’ve been a non-negotiable part of our holiday spread ever since!
Why You’ll Love These Eggnog Cheesecake Bars
Honestly, these bars are a total winner for so many reasons:
- Super Easy to Make: Even if you’re new to baking, these bars come together in a snap.
- Irresistibly Creamy: That melt-in-your-mouth cheesecake texture is just divine.
- Festive Eggnog Flavor: It’s like Christmas in every bite!
- Perfect for Parties: They look so elegant and are easy to serve to a crowd.
- Make Ahead Friendly: Bake them the day before and chill – frees up your holiday stress!
- Crowd Pleaser: Seriously, they disappear faster than Santa’s cookies.
Ingredients for Eggnog Cheesecake Bars
Alright, gathering your goodies is part of the fun! For these creamy, festive delights, you’ll want to have these on hand:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Eggnog Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, make sure it’s nice and soft!
- 1 cup granulated sugar
- 2 large eggs, at room temperature is best
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup eggnog (the good stuff!)
- 1/4 cup heavy cream
Equipment Needed for Your Eggnog Cheesecake Bars
You don’t need anything super fancy for these bars, but having the right tools makes all the difference! You’ll definitely want a 9×13 inch baking pan — that’s the classic size for these. An electric mixer (handheld or stand mixer) is a lifesaver for getting that cream cheese perfectly smooth. And of course, a couple of mixing bowls, a whisk, a trusty spatula, and some parchment paper for easy cleanup are essential.
How to Make Eggnog Cheesecake Bars: Step-by-Step
Alright, let’s get these delicious Eggnog Cheesecake Bars made! Don’t worry, it’s totally doable and so worth it.
Preparing the Crust for Your Festive Bars
First things first, let’s get that yummy crust going. So, preheat your oven to 350°F (175°C). I like to line my 9×13 inch pan with parchment paper, letting it hang over the edges – it makes lifting these beauties out SO much easier later! In a bowl, just mix up your graham cracker crumbs and that little bit of sugar, then pour in your melted butter. Stir it all up until it looks like damp sand, and then press it down nice and even into the bottom of your pan. Pop that in for about 10 minutes, just to get it a little toasty. Let it cool while we make the filling.
Creating the Creamy Eggnog Filling
Now for the star of the show! Grab your softened cream cheese (seriously, let it sit out for a bit!) and beat it with that cup of sugar in a big bowl until it’s super smooth. No lumps allowed! Then, add your eggs one at a time, mixing well after each one. Stir in the vanilla, nutmeg, and cinnamon – that’s where that lovely holiday warmth comes from! In a separate little bowl or cup, whisk your eggnog and heavy cream together. Now, slowly pour this liquidy goodness into your cream cheese mix, blending it in *just* until it’s combined. Seriously, don’t go crazy mixing here; we don’t want to overdo it!
Baking and Chilling Your Eggnog Cheesecake Bars
Pour that glorious filling over your crust. Pop it back into the oven and bake for about 30 to 35 minutes. You’re looking for the edges to be set, but the very center should still have a tiny little wobble – that’s how you know it’s perfectly done and won’t be dry! Once they’re out of the oven, let them cool completely in the pan on a wire rack. This is super important! Once they’re totally cool, cover them up and pop them in the fridge for at least 2 hours. This chilling time is key to getting those clean cuts for your amazing cheesecake bars.
Tips for Perfect Eggnog Cheesecake Bars
Okay, so you want your Eggnog Cheesecake Bars to be absolutely perfect, right? Trust me, a few little tricks make all the difference! First off, make sure your cream cheese and eggs are at room temperature. Seriously, it makes the filling SO much smoother and prevents any weird lumps. When you’re mixing the filling, don’t go overboard! Mix just until it’s combined. Overmixing adds too much air, which can cause cracks and a weird texture. Also, make sure that center is just *slightly* jiggly when you pull them out of the oven – it’ll firm up as it cools, and that’s how you get that super creamy, not-dry-at-all texture, kind of like with my cheesecake pound cake.
Ingredient Notes and Substitutions
So, sometimes you might not have *exactly* what the recipe calls for, and that’s totally okay! If you can’t find graham crackers, no worries! Digestive biscuits or even shortbread cookies crushed up work wonderfully for the crust. Want more eggnog flavor? Just use a bit more eggnog and a touch less heavy cream in the filling. If you’re not a fan of eggnog, you can swap it out for plain milk and maybe add a tiny pinch more nutmeg and a splash of rum extract for a similar cozy vibe, similar to how we add spices to whipped cream.
Serving and Storing Your Festive Cheesecake Bars
Once these beauties are all chilled and ready to go, they’re perfect for slicing! I love to top mine with a dollop of whipped cream – maybe even some of that spiced whipped cream! A little extra sprinkle of nutmeg on top makes them look so festive. If you happen to have any leftovers (which is rare in my house!), just pop them back into an airtight container in the fridge. They’ll stay yummy for about 3-4 days like this. Honestly, they’re best enjoyed cold!
Frequently Asked Questions about Eggnog Cheesecake Bars
Can I make these cheesecake bars without eggnog?
Oh, you totally can! If eggnog isn’t your jam, or you just can’t find it, don’t worry. You can swap the eggnog for regular milk, and maybe add a tiny splash of rum extract and a little extra nutmeg or cinnamon to the cream cheese mixture to get that warm, cozy flavor profile back. It won’t be exactly the same, but it’ll still be delicious!
Why is my cheesecake center still jiggly?
Don’t panic! That slight jiggle in the center is exactly what you want. It means your cheesecake isn’t over-baked. The residual heat will continue to cook it as it cools down, and it firms up beautifully in the fridge. If it were totally firm in the oven, it would likely end up dry once it’s chilled. So, a little wobble is a good thing!
How long do these eggnog cheesecake bars last in the fridge?
These festive treats are best enjoyed within about 3 to 4 days when stored in an airtight container in the refrigerator. Honestly, though, they rarely last that long at my house! They’re just too good.
Can I freeze eggnog cheesecake bars?
You sure can! For the best results, make sure they are completely cooled and chilled first. You can freeze the entire pan, or cut them into bars and freeze them separated by parchment paper in an airtight container. Thaw them overnight in the refrigerator before serving.
How do I get clean cuts when slicing the bars?
The key here is a sharp knife and chilling! Make sure your bars are thoroughly chilled (at least 2 hours, or even overnight). Then, use a large, sharp knife. For super clean cuts, you can dip the knife in hot water and wipe it dry between each cut. It really helps slice through that creamy goodness without smearing!
Estimated Nutritional Information
Keep in mind that this is all an estimate, of course! Things can change a little based on the exact brands you use and how big you slice your bars. But generally, you’re looking at about 250 calories per bar, with around 15g of fat, 25g of carbs, and 4g of protein. It’s a festive treat, so enjoy every bite!
Share Your Festive Creations!
I just LOVE hearing from you all! Did you whip up these Eggnog Cheesecake Bars? Did they disappear in a flash at your holiday party? I’d be absolutely thrilled if you’d leave a comment below with your thoughts, or even better, share a photo of your gorgeous creations on social media! Tag me so I can see them – it truly makes my day!
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Eggnog Cheesecake Bars
- Total Time: 2 hours 55 min
- Yield: 24 bars
- Diet: Vegetarian
Description
Creamy and festive cheesecake bars with an eggnog flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup eggnog
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer until smooth.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, nutmeg, and cinnamon.
- In a small bowl, whisk together the eggnog and heavy cream. Gradually add the eggnog mixture to the cream cheese mixture, mixing until just combined. Do not overmix.
- Pour the filling over the prepared crust.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours before cutting into bars.
Notes
- For a richer flavor, you can add a splash of rum or brandy to the filling.
- Garnish with whipped cream and a sprinkle of nutmeg before serving.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
