Eggnog Cheesecake Bars
Delicious and creamy Eggnog Cheesecake Bars with a gingersnap crust, perfect for holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 290 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9×13 inch baking dish.
- Combine the gingersnap cookie crumbs with melted butter. Press into the bottom of the prepared baking dish.
- Beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggnog and vanilla extract, blending until smooth.
- Incorporate the eggs one at a time, mixing on low speed. Stir in the nutmeg and cinnamon.
- Pour the cheesecake filling over the crust and spread evenly. Bake for 30-35 minutes or until the center is set.
- Cool to room temperature, then refrigerate for at least 4 hours before cutting into bars.
- Serve chilled and enjoy!
Notes
These bars can be made ahead of time. Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg