Eggnog Cheesecake Bars with Gingersnap Base
These Eggnog Cheesecake Bars with Gingersnap Base are a festive, creamy delight with a spicy, crunchy crust—perfect for holiday celebrations and cozy winter indulgence!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Food Processor or Rolling Pin
- Cooling rack
Ingredients
Gingersnap Crust
- 1.5 cups Gingersnap Cookies crushed
- 0.25 cup Unsalted Butter melted
- 0.25 cup Granulated Sugar
Eggnog Cheesecake Filling
- 8 oz Cream Cheese softened to room temperature
- 0.5 cup Granulated Sugar
- 0.5 cup Heavy Cream
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
Instructions
Prepare the Gingersnap Crust
- Preheat your oven to 350°F (175°C). Crush 1 1/2 cups of gingersnap cookies into fine crumbs using a food processor or by crushing in a sealed bag 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 the crust mixture firmly and evenly into the bottom of an 8x8-inch baking pan. Bake for 10 minutes to set the crust, then remove and let cool slightly.
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. Beat until well combined and silky.
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.
Cool and Chill
- Allow the cheesecake bars to cool to room temperature on a cooling rack.
- Refrigerate for at least 4 hours or overnight to fully set and develop flavors. Once chilled, cut into bars and serve.
Notes
- Use different cookies like graham crackers or speculoos for a unique crust twist.
- Substitute heavy cream with full-fat coconut milk or evaporated milk for a dairy alternative.
- Prevent cracks by not overmixing and baking until edges are set but center jiggles slightly.
- Bars taste better the next day after flavors meld; prepare up to two days ahead.
- Store bars in an airtight container in the fridge for up to 5 days or freeze up to 3 months.