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Eggnog Cheesecake Bars
Creamy rich eggnog cheesecake with a spicy gingersnap cookie crust.
Course
Desserts
Cuisine
American
Keyword
eggnog cheesecake bars
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
515
kcal
Author
Stacie Vaughan
Equipment
Meal Planning Binder
Recipe Binder
9x9 inch baking pan
Measuring cups
Hand Mixer
Ingredients
Crust
1 ½
cups
gingersnap crumbs
3
tbsp
sugar
4
tbsp
salted butter
melted
Cheesecake
2
packages
cream cheese
8oz/250g packages, 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
US Customary
-
Metric
Instructions
Preheat oven to 350°F. Grease a 9x9 square baking pan.
Mix gingersnap crumbs, 3 tablespoon of sugar and melted butter in a bowl.
Press the mixture in a 9×9 inch baking pan forming a crust. Bake for 12 minutes.
With a mixer, beat cream cheese on medium speed until fluffy.
Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg and salt. Mix until smooth.
Pour cheesecake filling over crust.
Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
Bake for 45 minutes or until set.
Remove cheesecake pan from water bath and cool on wire rack for approximately 30 minutes.
Refrigerate for at least 3 hours before serving. Dust with ground nutmeg.
Notes
For the gingersnap crust, I crushed gingersnap cookies with a rolling pin.
Nutrition
Serving:
1
bar
|
Calories:
515
kcal
|
Carbohydrates:
46.9
g
|
Protein:
8.3
g
|
Fat:
33.3
g
|
Saturated Fat:
17.3
g
|
Polyunsaturated Fat:
10.2
g
|
Cholesterol:
156.4
mg
|
Sodium:
418.5
mg
|
Fiber:
0.8
g
|
Sugar:
36.4
g