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Eggnog Cheesecake Bars (Holiday Favorite) - Creamy, Festive, and Easy

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 2 cups gingersnap cookie crumbs (or graham crackers for milder flavor)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • For the filling:
  • 16 ounces cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 cup eggnog (store-bought or homemade), at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour or cornstarch
  • Pinch of salt
  • Optional topping:
  • Freshly grated nutmeg for serving
  • Whipped cream

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting.
  2. Make the crust: Stir cookie crumbs, melted butter, sugar, and salt until the texture resembles wet sand. Press firmly into an even layer in the pan.
  3. Par-bake: Bake the crust for 8–10 minutes until set and fragrant. Let it cool slightly while you make the filling.
  4. Beat the cream cheese: Using a mixer on medium-low, beat cream cheese until smooth and creamy, 1–2 minutes. Scrape the bowl well.
  5. Add sugar and starch: Mix in sugar, flour (or cornstarch), and salt until combined. Avoid overbeating to limit air bubbles.
  6. Finish the filling: Add eggs one at a time on low. Mix in eggnog, vanilla, nutmeg, and cinnamon just until smooth.
  7. Pour and smooth: Pour filling over the warm crust. Tap the pan gently on the counter to release bubbles.
  8. Bake: Bake 28–35 minutes, until edges are set and the center jiggles slightly like gelatin. Do not overbake.
  9. Cool gradually: Turn the oven off, crack the door, and let bars rest 10 minutes. Transfer to a rack to cool to room temp.
  10. Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
  11. Slice and serve: Lift out with parchment, cut into bars with a sharp knife wiped clean between cuts. Top with whipped cream and a sprinkle of nutmeg if you like.