Description
Eggnog Gingersnap Cheesecake Bars combine a spiced gingersnap crust with a creamy, eggnog-flavored cheesecake filling, perfect for holiday gatherings and festive desserts.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup salted butter, melted
- 2 blocks (250g each) cream cheese, softened
- 3/4 cup sugar
- 2 tbsp flour
- 1/2 cup eggnog
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 2 eggs
- Whipped cream, for garnish
- Raspberries, for garnish
- Thyme, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix gingersnap crumbs with melted butter and press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add flour, eggnog, vanilla, and nutmeg, mixing until well combined.
- Beat in eggs one at a time, just until incorporated. Do not overmix.
- Pour the cheesecake filling over the gingersnap crust and smooth the top.
- Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.
- Garnish with whipped cream, raspberries, and fresh thyme before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 16g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: eggnog, cheesecake, gingersnap, holiday dessert