Description
Indulge in the rich flavors of the holiday season with these Eggnog Cheesecake Bars. Creamy eggnog-infused cheesecake on a gingersnap crust, finished with a sprinkle of nutmeg – a festive treat for any gathering.
Ingredients
Gingersnap Crust:
- 1 ½ cups gingersnap crumbs
- 3 tbsp sugar
- 4 tbsp salted butter, melted
Cheesecake:
- 2 packages cream cheese (8oz/250g each), softened
- 2 large eggs
- 1 egg yolk
- ¾ cup eggnog
- ¾ cup sugar
- 4 ½ tsp all-purpose flour
- 1 tbsp rum extract
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ¼ tsp salt
Instructions
- Prepare Crust: Preheat oven to 350°F. Grease a 9×9 square baking pan. Mix gingersnap crumbs, 3 tbsp sugar, and melted butter. Press into the pan and bake for 12 minutes.
- Make Cheesecake: Beat cream cheese until fluffy. Add sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg, and salt. Mix until smooth.
- Assemble and Bake: Pour filling over crust. Place in a larger pan with hot water halfway up. Bake for 45 minutes until set.
- Cool and Serve: Remove from water bath, cool, then refrigerate for at least 3 hours. Dust with nutmeg before serving.
Notes
- For the gingersnap crust, crush cookies with a rolling pin for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 515 kcal
- Sugar: 36.4g
- Sodium: 418.5mg
- Fat: 33.3g
- Saturated Fat: 17.3g
- Unsaturated Fat: 10.2g
- Trans Fat: 0g
- Carbohydrates: 46.9g
- Fiber: 0.8g
- Protein: 8.3g
- Cholesterol: 156.4mg
