Creamy Eggnog Bars with a Cookie Crust

You guys, these eggnog cheesecake bars are so delicious and actually really easy to make. The eggnog cheesecake filling is a fairly standard one, but what sets these apart is the crust!

A brown butter cookie crust with a little nutmeg bakes up golden and chewy, then gets topped with a creamy eggnog and vanilla cheesecake. It was a very happy accident that led me to using cookie dough as the crust.

The Best Eggnog Cheesecake Bars (With a Cookie Crust)

You see, I was making my husband some of his favorite chocolate chip cookies when I messed up the order of adding the ingredients. I added the flour mixture too soon to the sugar and egg mixture. I know from experience that makes cookies spread flat.

So what was I supposed to do with all this messed up cookie dough? Well, I knew I was going to try to make these eggnog cheesecake bars and hadn’t settled on a crust yet, so I thought I’d give it a try.

I would love to say it turned out amazing the first time I made it. Well, it did, kind of. The crust stuck to the bottom of the pan and wouldn’t come out no matter how hard I tried prying at it. However, I still took the bars to a get together and people loved them, even if they had to just scoop out the cheesecake part.

Well, I wasn’t to be deterred. I remade the crust, adding nutmeg this time to give more of a holiday flair, and not only did I butter the baking dish really well, but I lined the bottom with parchment paper. And guess what?! It worked! It cuts nicely and comes out, crust and all! Victory!

The second time I made it, I took it for Thanksgiving dinner along with my easy dinner rolls. It was a nice alternative to the pies, even though, let’s be honest, I ate this eggnog cheesecake and pie!

Why You’ll Love These Eggnog Bars

• A cookie crust. Brown butter, brown sugar and nutmeg make a chewy, cookie like base instead of graham crackers.
• Real eggnog flavor. Full fat eggnog goes right into the creamy cheesecake filling.
• Clean slices. A buttered pan lined with parchment means the bars come out crust and all.
• Holiday ready. They make a nice alternative to pie at Thanksgiving and Christmas.

Ingredients You’ll Need

Here is what goes into this eggnog cheesecake recipe and why each one is there. Exact amounts are in the recipe card below.

• Butter: Part of it is browned, part of it stays plain, and a little greases the pan. Browning the butter cooks the milk solids until they turn golden and smell nutty, which gives the crust a toasty, caramel like flavor.
• Brown sugar: Adds moisture and a deep molasses sweetness that makes the crust chewy, just like a good cookie.
• Bread flour: I like to use bread flour because it makes baked goods more chewy, but you can use regular white flour too. The extra protein in bread flour builds more structure, so the crust holds together under the creamy filling.
• Baking soda and baking powder: Just a little of each gives the crust a light lift so it bakes up like a soft cookie bar rather than a dense shortbread.
• Nutmeg: The holiday flair in the crust. It echoes the warm spice in the eggnog and ties the two layers together.
• Salt and vanilla extract: Salt balances all the sweetness, and vanilla shows up in both the crust and the filling.
• Cream cheese: Two 8 ounce packages at room temperature. Softened cream cheese beats up silky smooth, while cold cream cheese leaves lumps in the filling.
• Full fat eggnog: Gives the cheesecake its creamy, spiced flavor. Full fat eggnog makes a richer filling that sets up better than a light version.
• Eggs and white sugar: One egg goes into the crust and two into the filling. In the cheesecake they help it set into a smooth, creamy layer, and the sugar sweetens it without masking the eggnog.

How to Make Eggnog Cheesecake Bars

1. Prepare the pan. Preheat the oven to 375°F. Butter the bottom and sides of a 9×9 baking dish, then cut parchment paper to fit the bottom and press it on top of the butter.
2. Brown the butter. Put 3 tablespoons of butter in a mixing bowl. Melt the remaining 5 tablespoons in a saucepan over medium heat, stirring constantly. It will get bubbly, turn a darker golden brown and smell slightly nutty. Pour it over the butter in the bowl and stir until it all melts.
3. Make the crust. Whisk in the brown sugar, salt and vanilla, then the egg, until smooth, 20 to 30 seconds. Let it rest for 3 minutes while you combine the flour, baking soda, baking powder and nutmeg in a small bowl. Stir the flour mixture into the butter mixture.
4. Bake the crust. Spread it into the prepared dish and bake for about 18 minutes, until golden brown and a toothpick comes out clean.
5. Make the filling. While the crust bakes, beat the cream cheese, sugar, eggnog and vanilla until well blended, about 5 minutes. Add the eggs one at a time, mixing each in completely.
6. Bake and chill. Pour the filling over the crust and bake at 300°F for 45 to 50 minutes, until completely set. Let the oven cool down a bit first. Cool to room temperature, then refrigerate at least 2 hours before cutting.

Eggnog Cheesecake Bars FAQs

• Can I use all purpose flour instead of bread flour? Yes. Bread flour makes the crust a bit chewier, but regular white flour works too.
• Why does the cheesecake bake at a lower temperature? A gentle 300°F oven sets the eggs slowly, which keeps the filling smooth and creamy. If your oven was just at 375°F for the crust, let it cool down a bit first.
• How do I know the cheesecake is done? It should look completely set across the top after 45 to 50 minutes. It firms up even more as it chills.
• How long do they need to chill? Let the bars come to room temperature, then refrigerate them for at least 2 hours so they set firm enough to cut cleanly.
• How do I keep the crust from sticking? Butter the bottom and sides of the dish well and line the bottom with parchment paper.
• Can I make them ahead? Yes. Since they need at least 2 hours in the fridge anyway, they are a great make ahead dessert for a holiday get together. Bake them the day before.
• How do I store leftovers? Cover the bars and keep them in the refrigerator. Like any cheesecake, they should not sit out more than 2 hours. Enjoy them within 3 to 4 days.

Enjoy my happy accident for a delicious cookie like crust with this yummy eggnog cheesecake recipe! If you are looking for other desserts, try these gluten free sweet potato cupcakes or this pumpkin ricotta cheesecake!

Easy Eggnog Cheesecake

Lisa

Eggnog cheesecake bars with a chewy brown butter, brown sugar and nutmeg cookie crust under a creamy eggnog and vanilla cheesecake filling. A festive make ahead dessert and a nice alternative to pie at holiday get togethers.

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Ingredients

  

Crust

• 8 tbs butter divided plus more for greasing dish
• ¾ c brown sugar
• ½ tsp salt
• ¾ tsp vanilla extract
• 1 egg
• ¾ cup + 2tbs bread flour*
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp nutmeg

Filling

• 16 oz or 2 packages cream cheese at room temperature
• ½ cup white sugar
• 1 tsp vanilla extract
• ¾ cup full fat eggnog
• 2 eggs

Instructions

 

Instructions

Crust

• Preheat oven to 375°F
• Prepare your 9x9 baking dish, butter the bottom and sides, then cut out parchment paper to fit the bottom of the dish and place on top of the buttered bottom
• Put 3tbs butter in a medium sized mixing bowl and set aside.
• In a medium sauce pan, brown remaining 5tbs of butter. Melt the butter over medium heat, stirring constantly. It will get bubbly and the color will change to a darker golden brown and the smell will become slightly nutty. Make sure to stir constantly so it doesn’t burn. Once browned pour over the remaining 3tbs in the mixing bowl and stir until the butter is completely melted.
• Add brown sugar, salt and vanilla extract to butter and whisk until combined.
• Add egg and whisk until smooth, 20-30 seconds. Let mixture rest for 3 minutes.
• Meanwhile, in a small bowl, combine flour, baking soda, baking powder and nutmeg.
• Once 3 minutes is up add flour mixture to butter mixture and mix until combined.
• Pour into prepared baking dish and bake for 18 minutes or until golden brown and a toothpick inserted comes out clean.
• 10. While the crust is baking, prepare the filling.

Filing

• Beat cream cheese, sugar eggnog and vanilla in mixer until well blended, about 5 minutes.
• Add eggs one at a time, making sure each egg is fully incorporated before adding the next.
• Pour into prepared crust.
• Bake at 300°F for 45-50 minutes or until completely set. You may need to let the oven cool down a bit if it was just baking the crust at 375°F.
• After it is done baking, let it come to room temperature and then refrigerate for at least 2 hours for eating.
• Enjoy!

Notes

Notes: *I like to use bread flour because it makes baked goods more chewy, but you can use regular white flour too!

Made these eggnog cheesecake bars? Leave a star rating in the recipe card and let us know in the comments below how they turned out. We love hearing about your holiday baking.

More Recipes You’ll Love

• Gluten Free Sweet Potato Cupcakes
• Pumpkin Ricotta Cheesecake
• Easy Eggnog Cupcakes
• Caramel Apple Cheesecake Bars
• Best Easy Dinner Rolls
• Healthy Pumpkin Pie

This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.