Eggnog Cheesecake Bars
I made these for my holiday party and they disappeared faster than regular cheesecake. The eggnog adds this warm spice flavor that’s way more interesting than vanilla.
Plus you get clean squares instead of messy cheesecake slices.
Room Temperature Everything First
Cold cream cheese creates lumps no matter how long you beat it. Pull everything from the fridge two hours before you start. Your eggs, cream cheese, and eggnog need to be the same temperature or they won’t blend smoothly. Touch the cream cheese – it should give slightly when pressed.
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Why Graham Crackers Work Better
Gingersnap crusts sound festive but they’re too spicy and overpower the eggnog flavor. Regular graham crackers let the nutmeg and rum shine through. Pack the crust firmly or it’ll crumble when you cut the bars. Use the bottom of a measuring cup to press evenly.
Baking Low Prevents Cracks
High heat makes cheesecake puff up then collapse with ugly cracks. Keep your oven at 325°F and bake until the center barely jiggles when you shake the pan. The bars will look underdone but they’ll finish setting as they cool completely.
Overnight Chilling Changes Everything
These taste okay after four hours but incredible after overnight chilling. The flavors meld together and the texture becomes perfectly firm for clean cuts. Run your knife under hot water between cuts and wipe it clean each time for professional-looking squares.
Getting Perfect Squares Every Time
- Use store-bought eggnog instead of homemade – the consistency is more predictable and won’t curdle when mixed with cream cheese.
- Cut bars while cold but let them sit 10 minutes before serving so they’re not rock-hard from the fridge.
Frequently Asked Questions
Will alcohol-free eggnog work the same way?
Yes, non-alcoholic eggnog works perfectly. The rum flavor isn’t essential – the nutmeg and cinnamon carry the eggnog taste.
How long do these bars stay fresh?
They keep covered in the refrigerator for up to 5 days. The texture actually improves after the second day.
Can I freeze these for later?
Absolutely. Wrap individual bars in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
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Eggnog Cheesecake Bars
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Large mixing bowl
- Measuring cups and spoons
Instructions
- Prepare pan: Preheat oven to 325°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust: Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl until evenly moistened. Press firmly into prepared pan bottom.
- Bake crust: Bake crust for 10 minutes until lightly golden. Remove and let cool while preparing filling.
- Cream base: Beat cream cheese and ¾ cup sugar with electric mixer until completely smooth, about 3 minutes. Scrape bowl sides frequently.
- Add remaining ingredients: Add eggs one at a time, beating well after each addition. Mix in eggnog, vanilla, nutmeg, cinnamon, and salt until just combined.
- Bake bars: Pour filling over cooled crust and spread evenly. Bake 25-30 minutes until center barely jiggles when gently shaken.
- Chill and serve: Cool completely at room temperature, then refrigerate overnight. Cut into squares and dust with nutmeg before serving.
Nutrition Facts
Per Serving (1 bar)
