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Cozy Eggnog Cheesecake Bars With Nutmeg Crust - A Simple, Festive Treat

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Nutmeg Crust: 2 cups finely crushed graham crackers or vanilla wafer cookies
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the Eggnog Cheesecake Filling: 24 ounces (3 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 large eggs, at room temperature
  • 3/4 cup eggnog, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cornstarch (or 2 teaspoons flour)
  • Pinch of salt
  • For Serving (Optional): Freshly grated nutmeg or cinnamon
  • Lightly sweetened whipped cream
  • A drizzle of caramel or a dusting of powdered sugar

Method
 

  1. Prep the pan: Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Heat the oven: Preheat to 350°F (175°C).
  3. Make the crust: In a bowl, combine cookie crumbs, sugar, nutmeg, cinnamon, and salt. Stir in melted butter until the mixture looks like damp sand.
  4. Press and pre-bake: Press the crust firmly and evenly into the pan. Bake for 8–10 minutes until fragrant and lightly set. Cool for 5 minutes.
  5. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl.
  6. Add sugars: Beat in granulated and brown sugars until silky and no lumps remain, 1–2 minutes. Scrape the bowl again.
  7. Mix the wet ingredients: Add vanilla, nutmeg, cinnamon, and salt. Beat until combined. Mix in the cornstarch until no streaks remain.
  8. Incorporate eggnog and eggs: Beat in eggs one at a time on low speed. Add eggnog and mix just until smooth. Do not overmix; you want minimal air bubbles.
  9. Pour and smooth: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles.
  10. Bake: Reduce oven to 325°F (165°C). Bake for 30–38 minutes. The edges should be set and the center slightly wobbly, like jello.
  11. Cool gradually: Turn off the oven, crack the door, and let the bars rest for 10 minutes. Remove and cool at room temperature for 1 hour.
  12. Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
  13. Slice: Lift out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into neat bars. Clean the knife between cuts for sharp edges.
  14. Finish: Top with a dollop of whipped cream and a light dusting of nutmeg if you like.