Eggnog Cheesecake Bars with Gingersnap Crust
- Cook Time: 5 hours 5 minutes (includes chilling time)
- Total Time: 5 hours 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups gingersnap cookie crumbs (about 30–35 cookies)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup full-fat eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” will make it easy to lift the bars out once they are cooled.
- In a medium bowl, combine the gingersnap crumbs and the melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and completely free of lumps. It is helpful to use an electric hand mixer or a stand mixer for this part.
- Add the eggs one at a time, beating on low speed just until combined. Be careful not to overmix, as this can add too much air to the cheesecake. Stir in the eggnog, vanilla extract, nutmeg, cinnamon, and flour until the batter is creamy and uniform.
- Pour the cheesecake batter over the pre-baked gingersnap crust. Smooth the top with a spatula. Bake for 35–40 minutes, or until the edges are set and the center still has a slight jiggle. Do not overbake, or the bars may crack.
- Remove the pan from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the bars to set and for the flavors to develop.
- Using the parchment paper overhang, lift the chilled cheesecake out of the pan. Use a sharp, warm knife to cut into 16 squares. Wipe the knife clean between each cut for the neatest results.