Eggnog Cheesecake Bars with Gingersnap Base

There’s something utterly magical about the holidays that calls for cozy, comforting desserts, and these Eggnog Cheesecake Bars with Gingersnap Base are just the answer. Imagine a luscious, creamy eggnog-infused cheesecake layer resting atop a crunchy, warmly spiced gingersnap crust — every bite is a festive celebration on your palate. Perfect for holiday gatherings, winter parties, or any day you want to bring a little extra cheer to your dessert table. This recipe is straightforward yet impressive, blending classic seasonal flavors into a bar that’s easy to slice, serve, and savor.

Why I Love This Recipe

I adore this recipe because it strikes the perfect balance between indulgence and spice. The gingersnap base provides a delightful texture contrast to the smooth, rich cheesecake topping, while the combination of nutmeg, cinnamon, and vanilla evokes those warm holiday memories. Plus, it’s so versatile — whether you’re nibbling these bars with a cup of coffee or sharing them at a festive brunch, they never fail to impress. The recipe is straightforward enough for bakers of all levels, and the use of simple, pantry-friendly ingredients makes it even better. Also, these bars hold their shape beautifully, making them ideal for gifting or bringing along to potlucks.

What to Buy

• Gingersnap Cookies: 1 1/2 cups crushed gingersnap cookie crumbs form the flavorful base.
• Unsalted Butter: 1/4 cup, melted — binds the crust together with a rich buttery note.
• Granulated Sugar: You’ll need 1/4 cup for the crust and 1/2 cup for the cheesecake filling.
• Cream Cheese: One 8-ounce package, softened to room temperature for a smooth filling.
• Heavy Cream: 1/2 cup, adds creaminess and richness to the cheesecake layer.
• Large Eggs: Two, for structure and binding.
• Vanilla Extract: One teaspoon, to enhance all the flavors.
• Ground Nutmeg: One teaspoon, for that classic eggnog spice.
• Ground Cinnamon: One teaspoon, to complement the nutmeg and gingersnap base.

Kitchen Gear Checklist

• 8×8-inch Baking Pan: Perfect size for these bars, helps them bake evenly.
• Mixing Bowls: For combining crust and cheesecake ingredients separately.
• Electric Mixer or Stand Mixer: To achieve a smooth, creamy cheesecake filling.
• Measuring Cups and Spoons: Accuracy is key for balanced flavors.
• Spatula: For scraping down the bowl and smoothing the batter.
• Food Processor or Rolling Pin: To crush the gingersnap cookies into fine crumbs.
• Cooling Rack: To cool the bars after baking.

Eggnog Cheesecake Bars with Gingersnap Base Made Stepwise

Step 1: Prepare the Gingersnap Crust

Preheat your oven to 350°F (175°C). Begin by crushing 1 1/2 cups of gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a medium bowl, mix the gingersnap crumbs with 1/4 cup melted unsalted butter and 1/4 cup granulated sugar until the mixture resembles wet sand. Press this crust mixture firmly and evenly into the bottom of your 8×8-inch baking pan. Bake for 10 minutes to set the crust, then remove it from the oven and let it cool slightly.

Step 2: Make the Eggnog Cheesecake Filling

In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Add 1/2 cup heavy cream, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon. Continue beating until all ingredients are well combined and the mixture is silky.

Step 3: Assemble and Bake

Pour the cheesecake filling evenly over the pre-baked gingersnap crust, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the edges are set but the center still jiggles slightly when shaken. This texture ensures a creamy finish once cooled.

Step 4: Cool and Chill

Allow the cheesecake bars to cool to room temperature on a cooling rack. Then, refrigerate for at least 4 hours or overnight to fully set and develop flavors. Once chilled, cut into bars and serve.

Variations by Season

• Winter Holiday: Add a swirl of cranberry sauce on top before baking for a tart contrast, or sprinkle with finely chopped pecans.
• Spring Twist: Incorporate lemon zest into the filling for a fresh, bright flavor.
• Summer Delight: Top with fresh berries and a drizzle of honey instead of baking with the filling.
• Autumn Flair: Mix in pumpkin puree and additional cinnamon for a pumpkin-spiced cheesecake bar.

Method to the Madness

The secret to these Eggnog Cheesecake Bars with Gingersnap Base is in balancing texture and spice. The gingersnap crust provides a crunchy, aromatic foundation that perfectly complements the creamy, subtly spiced cheesecake layer. Using softened cream cheese and room temperature eggs ensures you don’t overmix, which can cause cracks or a dense texture. Baking until just set guarantees a luscious, silky center that melts in your mouth. Chilling is crucial — it lets the flavors meld and the bars firm up for neat slicing. These bars are a crowd-pleaser because they look impressive but are delightfully simple to make.

Shelf Life & Storage

Store your Eggnog Cheesecake Bars with Gingersnap Base in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; just wrap them tightly in plastic wrap and foil before freezing. To thaw, place them in the refrigerator overnight. For best taste and texture, serve chilled or at room temperature.

Reader Q&A

Can I use a different type of cookie for the crust?

Absolutely! While gingersnap cookies provide that perfect spicy crunch, you can substitute with graham crackers, speculoos cookies, or even digestive biscuits depending on your flavor preference.

Is it possible to make these bars without heavy cream?

You can swap heavy cream for full-fat coconut milk or evaporated milk to maintain richness, but the texture might be slightly less creamy. Just ensure the substitute is well chilled.

How do I prevent cracks in the cheesecake filling?

To avoid cracks, don’t overbeat the filling and avoid rapid temperature changes. Baking until the edges are set but the center jiggles slightly helps, as does cooling the bars gradually and refrigerating overnight.

Can I make these bars ahead of time for a party?

Yes! These bars actually taste better the next day as the flavors have time to meld. Prepare them up to two days in advance and keep refrigerated until serving.

One Pan, More Ideas

• Try a rich and gooey Dulce De Leche Cheesecake Bars for a caramel twist on traditional cheesecake bars.
• If you love holiday treats, pair these bars with some crunchy Cranberry Orange Biscotti for dipping or snacking alongside coffee.

Next Steps

If you’re ready to take your baking up a notch, try experimenting with toppings like whipped cream, candied ginger, or a dusting of powdered sugar on these Eggnog Cheesecake Bars with Gingersnap Base. For a more festive presentation, garnish with whole gingersnap cookies or a sprinkle of cinnamon right before serving. Don’t forget to share these bars with friends and family — they’re perfect for spreading holiday joy and making any occasion feel special.

These Eggnog Cheesecake Bars with Gingersnap Base bring together everything you love about festive flavors in one easy, delicious dessert. Whether it’s for a cozy night in or a holiday celebration, these bars will quickly become a treasured recipe in your collection. Happy baking!

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