Go Back
–+ servings
Print

Eggnog Cheesecake Bars

Eggnog Cheesecake Bars are the perfect dessert for holiday get togethers! Gingersnap crust and smooth eggnog cheesecake make them irresistible. 
Course Desserts
Cuisine American
Keyword cheesecake, cheesecake bars, Christmas, eggnog
Prep Time 2 hours 45 minutes
Cook Time 50 minutes
Total Time 3 hours 35 minutes
Servings 9 Servings
Calories 186kcal

Ingredients

Ingredients:

  • 2 cups crushed gingersnap crumbs
  • 4 tablespoons butter melted
  • 16 ounces packages of cream cheese, softened
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 cup eggnog
  • 1/3 cup sour cream
  • 1/4 teaspoon nutmeg
  • whipped cream if desired

Instructions

  • Preheat oven to 375 degrees.
  • Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.
  • Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and allow to cool.
  • Reduce oven temperature to 325 degrees.
  • In the bowl of a stand mixer (or with a handheld mixer) beat cream cheese and sugar until smooth. Beat in eggs one at a time. Beat in eggnog, sour cream and nutmeg. Mix on medium speed until silky and smooth.
  • Pour mixture into cooled crust. Bake in preheated oven for 40 - 45 minutes or until center is set. Remove from oven and allow to cool at room temperature for 30 minutes. Chill in the refrigerator for 2 more hours before slicing.

Notes

These cheesecake bars really do need to chill for at least 2 hours so make sure plan ahead. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 186kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 178mg | Potassium: 151mg | Fiber: 1g | Sugar: 16g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg