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Cozy Eggnog Cheesecake Bars with Nutmeg

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These creamy, spiced eggnog cheesecake bars with a buttery graham cracker crust and fresh nutmeg are the perfect holiday dessert. Rich without being heavy, they’re a nostalgic crowd-pleaser that comes together in under 30 minutes of active prep.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves (optional)
  • ½ cup heavy cream, cold (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • Freshly grated nutmeg for garnish (for topping)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  4. Add the sugar and flour: Add ½ cup sugar and flour to the cream cheese and beat until combined, about 1 minute. Scrape the bowl again.
  5. Add the eggs one at a time: Beat in the first egg on low speed until just combined. Add the second egg and beat until smooth. Do not overmix.
  6. Mix in the eggnog and spices: With the mixer on low, slowly pour in eggnog, vanilla extract, 1 teaspoon freshly grated nutmeg, cinnamon, and cloves (if using). Mix until smooth and uniform.
  7. Pour the filling over the crust: Gently pour the cheesecake mixture over the pre-baked crust. Spread evenly and tap the pan gently on the counter to release air bubbles.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly.
  9. Cool completely: Remove from oven and cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  10. Make the whipped cream topping (optional): When ready to serve, beat cold heavy cream and powdered sugar in a chilled bowl with a hand mixer on medium-high until soft peaks form, about 2-3 minutes.
  11. Slice and serve: Use the parchment paper sling to lift bars out of the pan. Slice into 16 squares. Top each bar with a dollop of whipped cream and a generous sprinkle of freshly grated nutmeg.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the batter to prevent cracks. For best results, chill overnight. Freshly grated nutmeg is highly recommended over pre-ground. If using a water bath, wrap the pan tightly in foil to prevent water seepage.

Nutrition

Keywords: eggnog cheesecake bars, holiday dessert, Christmas dessert, cheesecake bars, nutmeg, eggnog recipe, easy holiday dessert

Find it online: https://siennaspoon.com/cozy-eggnog-cheesecake-bars-with-nutmeg-35-best-holiday-desserts/