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Eggnog Cheesecake Bars

Indulge in Eggnog Cheesecake Bars with Gingersnap Bliss

Delight in these Eggnog Cheesecake Bars, featuring a creamy filling and a gingersnap crust, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 2 cups gingersnap crumbs Substitute with graham cracker crumbs if unavailable.
  • 1/4 cup sugar Consider using brown sugar for deeper flavor.
  • 1/2 cup salted butter Unsalted butter can work too, just add a pinch of salt.
For the Cheesecake Filling
  • 16 ounces cream cheese Ensure it’s softened for easy mixing.
  • 3 large eggs Essential for perfect cheesecake consistency.
  • 1 large egg yolk Increases creaminess.
  • 1 cup eggnog Both homemade and store-bought options work well.
  • 1/4 cup all-purpose flour Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon rum extract Optional, or replace with vanilla extract.
  • 1 teaspoon vanilla extract Pure extract is preferred for best taste.
  • 1/2 teaspoon nutmeg Fresh grated is ideal, but ground works too.
  • 1/4 teaspoon salt Using kosher salt or regular table salt works fine.

Equipment

  • 9x9-inch baking pan
  • Mixing bowl
  • electric mixer

Method
 

Steps
  1. Preheat oven to 350°F (175°C).
  2. Combine gingersnap crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased baking pan. Bake for about 12 minutes.
  3. Beat softened cream cheese until smooth, about 2 minutes.
  4. Add flour and sugar, then eggs one at a time. Follow with egg yolk, eggnog, rum extract, vanilla, nutmeg, and salt, mixing until smooth.
  5. Pour filling over crust and spread it evenly.
  6. Bake for 45-50 minutes; edges should set, center slightly jiggly.
  7. Cool at room temperature, then refrigerate for at least four hours.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Allow the cream cheese to reach room temperature to avoid lumps. Consider using a water bath for creamier texture. Cool completely before refrigeration to prevent sogginess.

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