Who’s ready for eggnog season? These eggnog cheesecake bars are a guaranteed new favorite for all eggnog lovers! This eggnog recipe is a perfect holiday treat and is the perfect way to enjoy this next holiday season!
Why You Need to Make These Eggnog Cheesecake Bars
- These bars are an easy holiday dessert and are perfect for every party throughout the Christmas season.
- Try these instead whenever you’re craving regular traditional cheesecake.
- Include this fun new twist to the list of your favorite holiday desserts.
- A lot of people love eggnog so much that you make this for them, and it could be the best part of their winter season.
What is Eggnog?
Eggnog is a traditional holiday drink that is rich and creamy. It has a base of milk, cream, and eggs, and is often used to make spiked drinks by adding rum or bourbon.
This drink is flavored with sugar, and nutmeg spices, with hints of vanilla. It is a seasonal drink that you won’t be able to find in stores all the time but you can totally make it at home if you find yourself craving it.
Ingredients You Need to Make These Eggnog Cheesecake Bars
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For The Crust
- Graham Cracker Crumbs: You can either buy them already crumbled or do it yourself in a food processor or by putting them in a plastic bag and gently hitting them with a rolling pin. About 14 graham crackers crushed down equals one cup of crumbs, you will need approximately 21 give or take.
- Granulated White Sugar: Sugar acts as a flavor enhancer to the cheesecake crust.
- Butter: Melted butter works to bind your graham crackers together.
For The Filling
- Cream Cheese: Pull the cream cheese out of the fridge an hour or two before you start baking to get the cream cheese to room temperature.
- Sour Cream: Sour cream is a cheesecake secret ingredient. If you’ve never tried it before, do it this time and thank me later.
- Granulated White Sugar: Sugar is added to bring a little sweetness to the cream.
- Eggs: The eggs are essential in bringing part of the body and structure. The egg yolk specifically is amazing in adding soft yet firm texture to the filling.
- Eggnog: Eggnog is the star flavor for these cheesecake bars.
- Pure Vanilla Extract: Vanilla extract is always a useful ingredient in most dessert dishes to help enhance their natural flavor.
- Ground Nutmeg: Ground nutmeg is a classic holiday spice and is used as a delicious addition to the eggnog flavor. Buy it pre-ground or in whole seed form for extra fresh nutmeg flavor.
- All-Purpose Flour: Like the eggs, just a couple of spoons of flour into the mix helps with the structure of the filling. It is necessary for balancing out excess moisture.
Whipped Cream Topping (Optional)
- Whipped Cream: Add even more creaminess if you want by putting a swirl of whipped cream on top. Use canned or homemade heavy whipping cream that you mix together to create whipped cream.
- Ground Nutmeg: A little sprinkle of ground nutmeg on top of the whipped cream or just the cheesecake will tie the whole thing together!
Utensils You Need to Make These Eggnog Cheesecake Bars
- 8×8-inch Baking Pan: This is the perfect-sized baking dish to keep these bars tall and thick.
- Parchment Paper: Parchment paper aids in the process of removing the bars from the pan and helps keep the sides from sticking to the walls.
- Medium Bowl & Large Bowl: These two will be used to prepare the graham cracker crust as well as the cheesecake. If you don’t want to have to deal with a ton of dishes, you can use the large bowl for both and wash it between uses.
- Electric Hand Mixer: Either a handheld mixer or a stand mixer will work fine for this recipe.
- Silicone Spatula: Scraping the sides of the bowl is very important to make sure that the cream cheese gets incorporated well with the other ingredients.
- Wire Rack: The eggnog cheesecake bars will rest on this at the end to allow them to cool.
How To Make the Graham Cracker Crust for The Eggnog Cheesecake Bars
- Heat oven to 350 degrees Fahrenheit and lay a sheet of parchment paper over the baking pan. Pull enough parchment paper that some hang over the sides to allow you to pull on later.
- In a medium bowl, pour in the graham crackers, sugar, and melted butter. Combine ingredients.
- Press the crumb mixture into the bottom of the pan until it’s even.
- Bake for 10 minutes.
How To Make the Filling for The Eggnog Cheesecake Bars
- Once the crust is done, reduce the oven temperature to 325 degrees.
- Put the sour cream and cream cheese into the large bowl. Mix on medium speed with the electric mixer until smooth.
- Next, add the sugar and mix again.
- Now mix in the eggs one at a time, not adding another until the current one is fully combined.
- Add in the rest of the ingredients which are the eggnog, vanilla, nutmeg, and flour. Mix until the whole batter is combined.
- Pour the batter into the pan over the crust. Smooth with the spatula.
- Bake cheesecake bars in a hot water bath to keep them from cracking on top.
- Remove the bars from the oven and let them cool in the pan on top of the wire rack.
- Once it’s at room temperature, store it in the fridge to allow it to chill and solidify.
- Once they are completely cold, remove the bars from the pan by pulling the parchment paper up from both sides.
- Cut the bars into square bar form and top with whipped cream and nutmeg if you’d like! Enjoy!
Frequently Asked Questions FAQ
What is a hot water bath and why should I use it?
A hot water bath, also known as a bain-marie in French, involves placing the cheesecake pan in a larger pan filled with hot water before baking. This gentle surrounding heat helps to regulate the baking temperature, ensuring the cheesecake cooks evenly and reduces the likelihood of cracks or overcooking.
How To Store Eggnog Cheesecake Bars?
Store these bars in an airtight container in the fridge for ease and accessibility. You can store them this way for up to 3 days. Anything past that will result in a soggy crust.
Can I freeze these eggnog cheesecake bars?
If you want to keep them fresher for longer, wrap each individual piece in plastic wrap, place them in an airtight container, and store them in the freezer for up to 3 months.
Can I use a different crust for these cheesecake bars?
Absolutely! Since this is a dessert that would be perfect around Christmas time, using cinnamon Graham crackers or even Gingersnap cookies instead of the regular graham cracker crust would take your dessert to the next level.
The Perfect Holiday Eggnog Cheesecake Bars Recipe
Eggnog cheesecake bars
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese 2 packages, softened
- ¼ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 2 tablespoon all-purpose flour
For the Topping (optional):
- Whipped cream
- Ground nutmeg
Graham cracker crust
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the bars later.
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix until the crumbs are evenly coated with the butter.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter
- Press the graham cracker mixture firmly into the bottom of the prepared pan to create an even crust. You can use the back of a measuring cup or your hands to press it down. Bake in the oven for 10 minutes.
- Reduce the heat to 325F and move on to making the cheesecake filling.
- In a large bowl, using an electric mixer or a stand mixer, beat the softened cream cheese and sour cream until it's smooth and creamy.16 oz cream cheese, ¼ cup sour cream
- Add the granulated sugar and continue to beat until well combined.½ cup granulated sugar
- Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.2 large eggs
- Add the eggnog, vanilla extract, ground nutmeg, and flour to the cream cheese mixture. Mix until the batter is smooth and all ingredients are fully combined.½ cup eggnog, 1 teaspoon vanilla extract, ½ teaspoon ground nutmeg, 2 tablespoon all-purpose flour
- Pour the cheesecake mixture over the graham cracker crust in the pan. Smooth the top with a spatula.
- Bake in a water bath the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake bars from the oven and let them cool in the pan on a wire rack. Once they’ve cooled to room temperature, transfer them to the refrigerator and chill for at least 3-4 hours, or overnight.
- Once the bars have chilled and set, use the parchment paper overhang to lift them out of the pan. Cut into squares.
- If desired, top each bar with a dollop of whipped cream and a sprinkle of ground nutmeg before serving.Whipped cream, Ground nutmeg
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