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Cozy Eggnog Cheesecake Bars: Easy Gingersnap Crust Recipe

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These creamy, spiced eggnog cheesecake bars on a crunchy gingersnap crust are the perfect holiday dessert. Quick and easy to make, they’re a crowd-pleaser for cookie swaps, parties, or cozy nights in.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30–35 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) high-quality eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • Whipped cream (optional, for serving)
  • Extra ground nutmeg or cinnamon (optional, for garnish)
  • Caramel sauce (optional, for drizzling)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form (or crush in a sealed bag with a rolling pin). In a medium bowl, combine crumbs, melted butter, sugar, and salt. Stir until mixture resembles wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan using a measuring cup. Bake for 10 minutes, then set aside to cool.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down sides. Add sugar and beat for 1 minute. Add eggs one at a time, beating on low after each addition just until incorporated. On low speed, mix in eggnog, vanilla, nutmeg, cinnamon, and flour until smooth and uniform.
  4. Assemble and bake: Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F (160°C) for 38-45 minutes, until edges are set and center jiggles slightly when shaken. Top should be matte.
  5. Cool and chill: Place pan on a wire rack and cool completely at room temperature (about 1 hour). Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  6. Serve: Use parchment slings to lift the block out of the pan. Place on a cutting board and cut into 16 squares with a sharp knife, wiping clean between cuts. Garnish with whipped cream, nutmeg, or caramel sauce if desired.

Notes

Full-fat cream cheese is essential for silky texture. Do not over-mix the filling once eggs are added to prevent cracks. Let cream cheese and eggs come to room temperature before starting. For clean cuts, run knife under hot water and wipe clean between slices. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: eggnog cheesecake bars, gingersnap crust, holiday dessert, easy cheesecake bars, Christmas dessert, eggnog dessert

Find it online: https://sparklechew.com/cozy-eggnog-cheesecake-bars-easy-gingersnap-crust-recipe/