Merry (almost) Christmas!! Today I'm sharing my final recipe of 2018 - Eggnog Cheesecake Bars!
2018 was such a crazy busy, exciting, and challenging year for me. It is really nice to look back and see how much I've learned and improved - especially in the whole baking/blogging thing. But, I'm definitely ready to complete it and move into a new, fresh year and learn even more!
Let's talk Eggnog Cheesecake Bars! These bars are amazing - super creamy, perfectly sweetened, flavored with real eggnog and nutmeg, and crazy quick & easy to make! The perfect Christmas treat to add to your cookie platters!!
I hope all of my readers have a Merry Christmas and a Happy New Year!! I am SO thankful for all of you! ❤️ May we always remember the true R
“For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life.
~ John 3:16
For to us a child is born,
~ Isaiah 9:6
to us a son is given;
and the government shall be upon his shoulder,
and his name shall be called
Wonderful Counselor, Mighty God,
Everlasting Father, Prince of Peace.
Eggnog Cheesecake Bars
Ingredients
For the crust:
- ¼ cup salted butter, melted
- ¼ cup packed light brown sugar
- 1 teaspoon ground cardamom
- 1 ½ cups graham cracker crumbs
For the filling:
- 16 ounces cream cheese, at room temperature
- ½ cup packed light brown sugar
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup eggnog
Instructions
- Preheat the oven to 325℉. Line a 9-inch square pan with aluminum foil, letting the foil hang over the sides of the pan.
- Mix together the melted butter, brown sugar, cardamom, and graham cracker crumbs. Pat the mixture down into the prepared pan to form a crust. Bake in the preheated oven for 10 minutes.
- In a large bowl using an electric handheld mixer, beat together the cream cheese, brown sugar, eggs, nutmeg, and vanilla extract on medium speed for 30 seconds. Add the eggnog and beat for another 30 seconds.
- Pour the filling over top of the baked crust and then bake for another 35-40 minutes. The edges should be slightly golden brown and the center should be almost set. Place the pan on a wire rack to cool for 1 hour before moving to the refrigerator to chill for another 3 hours or until fully chilled.
- When ready to serve, pull the bars out of the pan using the overhanging foil as a handle and slice into 16 bars using a sharp knife. Rinse the knife with hot water and wipe dry between each cut for clean-edged bars. Serve with whipped cream. Enjoy!
Recipe adapted from Chocolate Chocolate and More.
Love and cookies,
Naomi
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This recipe looks delish! I’m thinking of making this for a Christmas baking exchange and wondering if these could be made as individual mini cheesecakes? If so, how many do you think one recipe would make? A 24-mini-muffin tray full?
Hi Sarah!
Yes, I love that idea! I tested this recipe today in mini muffin tins and found it worked great. The full recipe will make about 4 1/2 dozen minis. I highly recommend using mini cupcake liners and you will need to reduce the baking time for the crusts to 5 minutes and then bake the assembled cheesecakes for only about 20 minutes. Other than those things, everything else will be the same as the original recipe! Hope this works great for you! Enjoy!!
Naomi
Wow! You are a rock star! Thanks so much! Decision made - I’m sure these will be a hit! 🤗