Best 10-Minute Eggnog Cheesecake Bars with Spiced Crust Recipe

Introduction

Remember those cozy winter evenings, the soft glow of fairy lights, and the comforting aroma of spices drifting through the air? There’s something truly magical about the holiday season, and for many of us, it’s inextricably linked with the creamy, delicate flavor of eggnog. But what if you could take that beloved festive drink and transform it into a dessert that’s not only utterly delicious but also incredibly easy to share? Get ready to unwrap the secret to a holiday treat that will have everyone reaching for seconds: Eggnog Cheesecake Bars with Spiced Crust.

Why Make This Recipe

You will love these Eggnog Cheesecake Bars. They offer festive flair in a simple bar form. No fancy slicing is needed. You get the perfect balance of flavors with sweet eggnog and warm spiced crust. You can make them ahead of time for stress-free holidays. These bars are a guaranteed hit at any gathering. Elevate your dessert with this unique and memorable treat.

How to Make Eggnog Cheesecake Bars with Spiced Crust

Making Eggnog Cheesecake Bars with Spiced Crust involves preparing a spiced graham cracker crust, blending a creamy eggnog cheesecake filling, baking them to perfection, and then chilling them until firm. You start by combining dry ingredients for the crust, adding melted butter, and pressing it into a pan for a quick pre-bake. Next, you beat cream cheese until smooth, add sugar, eggs, egg yolks, eggnog, vanilla, and nutmeg for the filling. Pour this over the crust, bake until set, and then cool and chill for optimal texture before slicing and serving.

Ingredients of Eggnog Cheesecake Bars with Spiced Crust

For the Spiced Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, melted

For the Eggnog Cheesecake Filling:

• 2 packages (8 ounces each) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 cup Eggnog (dairy or non-dairy)
• 1 teaspoon vanilla extract
• ¼ teaspoon freshly grated nutmeg

Directions of Eggnog Cheesecake Bars with Spiced Crust

Preparing the Spiced Crust

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
3. Add Melted Butter: Pour the ½ cup melted butter into the crumb mixture. Stir until well combined and all crumbs are moistened.
4. Press into Pan: Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers.
5. Pre-bake: Bake the crust for 8-10 minutes. This helps set it. Remove from oven and let cool slightly while you prepare the filling.

Whipping Up the Eggnog Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Sugar: Gradually add ¾ cup granulated sugar to the cream cheese. Beat until light and fluffy, about 2 more minutes.
3. Incorporate Eggs and Yolks: Beat in the 2 large eggs and 2 large egg yolks one at a time. Mix until just combined after each addition. Do not overmix.
4. Stir in Eggnog and Extracts: Gently fold in the 1 cup eggnog, 1 teaspoon vanilla extract, and ¼ teaspoon freshly grated nutmeg. Mix until just incorporated.

Baking and Chilling the Bars

1. Pour Filling: Carefully pour the eggnog cheesecake filling over the pre-baked crust in the pan.
2. Bake to Perfection: Bake for 35-45 minutes, or until the edges are set and the center has a slight jiggle.
3. Cool Gradually: Turn off the oven, crack the door open slightly, and let the bars cool in the oven for 30 minutes. This helps prevent cracks. Then, remove from the oven and let cool completely at room temperature for about 1 hour.
4. Chill Thoroughly: Transfer the cooled bars to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, for best results. This allows the bars to set and flavors to deepen.

Slicing and Serving

1. Remove from Pan: Once thoroughly chilled, use the parchment overhang to lift the bars out of the pan and onto a cutting board.
2. Slice into Bars: Use a sharp knife to cut into desired bar sizes. For clean cuts, wipe your knife with a warm, damp cloth between slices.
3. Garnish (Optional): Serve plain or garnish with a dollop of whipped cream and a sprinkle of fresh nutmeg.

How to Serve Eggnog Cheesecake Bars with Spiced Crust

Serve your Eggnog Cheesecake Bars with Spiced Crust chilled. Arrange them on a festive platter. You can add fresh cranberries and rosemary sprigs for decoration. These bars are perfect with coffee, tea, or hot cocoa. They make a great addition to any holiday dessert spread.

How to Store Eggnog Cheesecake Bars with Spiced Crust

Store any leftover Eggnog Cheesecake Bars with Spiced Crust in an airtight container. Keep it in the refrigerator. They will stay fresh for 3-5 days. You can also freeze them for longer storage.

Tips to Make Eggnog Cheesecake Bars with Spiced Crust

Use room temperature cream cheese and eggs. This helps create a smooth filling. Do not overmix the batter. Overmixing adds too much air, which can cause cracks. Chilling is very important. Do not rush this step. It helps the bars set and flavor develop. For neat slices, clean your knife after each cut.

Variation

• Spiced Rum Flavor: Add 1-2 tablespoons of dark spiced water to the cheesecake filling for a different twist.
• Gingerbread Crust: Replace some graham cracker crumbs with crushed gingerbread cookies for unique spice.
• White Chocolate Drizzle: Melt white chocolate and drizzle it over the chilled bars.
• Cranberry Swirl: Swirl a simple cranberry sauce into the batter before baking for a tart taste.

FAQs

Q1: Can I make these Eggnog Cheesecake Bars ahead of time?
A1: Yes, you can make these bars ahead of time. They taste even better when prepared a day or two in advance. This allows the flavors to blend well. Store them covered in the refrigerator.

Q2: What kind of eggnog should I use for the best results in my Eggnog Cheesecake Bars?
A2: Use full-fat dairy eggnog for the best flavor and texture. A good quality non-dairy eggnog also works if you have dietary needs. Choose a brand you like to drink on its own.

Q3: My Eggnog Cheesecake Bars cracked on top – what went wrong?
A3: Cracks can happen from overmixing the batter or baking at too high a temperature. Make sure ingredients are at room temperature. Bake them gently. Even with cracks, they will still taste great.

Classic Eggnog Cheesecake Bars with Spiced Crust

These festive eggnog cheesecake bars feature a buttery spiced graham cracker crust and a rich, creamy eggnog filling, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 12 bars

Calories 350 kcal

Equipment

• 9x13-inch baking pan
• Parchment paper
• Medium bowl
• Whisk
• Electric mixer
• Large mixing bowl
• Sharp knife
• Cutting board

Ingredients

  

For the Spiced Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter melted

For the Eggnog Cheesecake Filling:

• 2 packages (8 ounces each) cream cheese softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 cup Eggnog dairy or non-dairy
• 1 teaspoon vanilla extract
• ¼ teaspoon freshly grated nutmeg

Instructions

 

Preheat Oven and Prepare Pan

• Preheat your oven to 325°F (160°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Combine Dry Ingredients (Crust)

• In a medium bowl, whisk together the graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.

Add Melted Butter (Crust)

• Pour the ½ cup melted butter into the crumb mixture and stir until well combined and all crumbs are moistened.

Press into Pan (Crust)

• Press the crust mixture evenly into the bottom of the prepared baking pan using the back of a spoon or your fingers.

Pre-bake (Crust)

• Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.

Beat Cream Cheese (Filling)

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Add Sugar (Filling)

• Gradually add ¾ cup granulated sugar to the cream cheese and beat until the mixture is light and fluffy, about 2 more minutes.

Incorporate Eggs and Yolks (Filling)

• Beat in the 2 large eggs and 2 large egg yolks one at a time, mixing until just combined after each addition without overmixing.

Stir in Eggnog and Extracts (Filling)

• Gently fold in the 1 cup eggnog, 1 teaspoon vanilla extract, and ¼ teaspoon freshly grated nutmeg until just incorporated.

Pour Filling

• Carefully pour the eggnog cheesecake filling evenly over the pre-baked crust in the pan.

Bake to Perfection

• Bake for 35-45 minutes, or until the edges are set and the center has a slight jiggle.

Cool Gradually

• Turn off the oven, crack the door open slightly, and let the bars cool in the oven for 30 minutes; then remove and let cool completely at room temperature for about 1 hour.

Chill Thoroughly

• Transfer the cooled bars to the refrigerator and chill for a minimum of 4 hours, or preferably overnight.

Remove from Pan

• Once thoroughly chilled, use the parchment overhang to lift the bars out of the pan and onto a cutting board.

Slice into Bars

• Use a sharp knife to cut into desired bar sizes, wiping your knife with a warm, damp cloth between slices for clean cuts.

Garnish (Optional)

• Serve plain or garnish with a dollop of whipped cream and a sprinkle of fresh nutmeg.

Notes

For best results, ensure cream cheese and eggs are at room temperature before mixing. Do not overmix the filling after adding eggs. Thorough chilling is crucial for firm, easy-to-slice bars.