Print

Quick Easy Eggnog Cheesecake Bars with Nutmeg

eggnog cheesecake bars - featured image
Print Recipe

These Quick Eggnog Cheesecake Bars with Nutmeg are a creamy, spiced holiday dessert that comes together in just 15 minutes of prep. With a buttery graham cracker crust and a rich eggnog filling, they’re perfect for weeknight treats or holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground nutmeg
  • 16 ounces cream cheese (two 8-ounce blocks), softened
  • ¾ cup granulated sugar
  • 1 cup eggnog (full-fat recommended)
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Additional ground nutmeg for sprinkling

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with cooking spray or butter.
  2. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, and ½ teaspoon ground nutmeg. Pour in 6 tablespoons melted unsalted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Press the mixture firmly into the bottom of your prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
  4. Add the sugar and vanilla: Add ¾ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Beat on medium speed until combined, about 1 minute. Don’t overmix.
  5. Mix in the eggs: Add the 2 room-temperature eggs, one at a time, beating on low speed after each addition just until the yolk disappears.
  6. Add the eggnog and dry ingredients: With the mixer on low, slowly pour in 1 cup of eggnog. Then add 2 tablespoons all-purpose flour, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cinnamon. Mix until just combined—a few streaks are okay. Scrape the bowl one more time.
  7. Pour the filling over the crust: Gently pour the cheesecake batter over the pre-baked crust. Use your spatula to spread it evenly. Tap the pan on the counter a few times to release any air bubbles. Sprinkle the top with a generous dusting of ground nutmeg—about ½ teaspoon.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  9. Cool completely: Place the pan on a cooling rack and let it cool to room temperature—about 1 hour.
  10. Chill: Once cooled, cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, but overnight is best.
  11. Slice and serve: Use the parchment overhang to lift the entire block of cheesecake out of the pan. Place it on a cutting board and use a sharp knife to cut into 9 or 16 bars. For clean slices, wipe the knife with a damp paper towel between cuts. Sprinkle with a little extra nutmeg right before serving.

Notes

Room temperature ingredients are key for a smooth texture. Don’t overmix the batter to avoid cracks. The jiggle test is more reliable than time—center should jiggle like Jell-O when done. Chill overnight for best texture. Use a wet knife for clean slices.

Nutrition

Keywords: eggnog cheesecake bars, holiday dessert, easy cheesecake, nutmeg, graham cracker crust, quick dessert

Find it online: https://lucastable.com/quick-easy-eggnog-cheesecake-bars-with-nutmeg/