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Eggnog Cheesecake Bars

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Delicious handheld Eggnog Cheesecake Bars with a buttery graham cracker crust, infused with the warm flavors of nutmeg and cinnamon, perfect for the holiday season.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons light brown sugar
  • 5 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, room temperature
  • ½ cup granulated sugar
  • â…“ cup full-fat sour cream, room temperature
  • ½ cup eggnog, store-bought or homemade
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2 large eggs, room temperature

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumbs firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
  2. Beat the cream cheese in a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment until completely smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  3. Gradually beat in the granulated sugar, followed by the sour cream. Mix until fully incorporated and smooth.
  4. Pour in the eggnog, vanilla extract, nutmeg, and cinnamon. Beat on low speed just until smooth and well blended. Taste and adjust spices if desired.
  5. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks.
  6. Reduce the oven temperature to 325°F (160°C). Pour the cheesecake filling over the pre-baked crust and gently tap the pan on the counter to release any air bubbles. Bake for 35 to 40 minutes or until the edges are set and the center has a slight jiggle.
  7. Remove the pan from the oven and let the bars cool at room temperature for about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set.
  8. Use the parchment overhang to lift the bars from the pan. Cut into squares using a sharp knife, wiping the blade clean between each slice. Sprinkle with a light dusting of cinnamon or nutmeg if desired. Serve cold.

Notes

These bars can be stored in an airtight container in the refrigerator for up to 5 days. They taste best when kept chilled. Consider variations like pumpkin spice or chocolate for a fun twist.

Nutrition

Find it online: https://doughgirlbylea.com/eggnog-cheesecake-bars-2/

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