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These eggnog cheesecake bars deliver all the cozy holiday flavor without needing a drop of actual eggnog. Instead, warm nutmeg and rich vanilla give the creamy filling its festive flair while the graham almond crust provides a buttery, spiced foundation. Finished with a scatter of almonds and a white chocolate drizzle, these bars are elegant enough for a holiday spread yet easy enough for a casual gathering.
I started making these during a December baking spree and now I keep a batch in the freezer through New Year’s. They’re a go to treat when friends drop by unexpectedly.
Ingredients
- Graham cracker crumbs give a toasty classic cheesecake crust base opt for finely crushed for best texture
- Unsalted butter binds the crust and adds rich flavor use good quality butter for a clean taste
- Whole almonds finely ground create nutty structure in the crust and provide crunch on top
- Brown sugar adds a caramel undertone and deepens the crust flavor
- Ground cinnamon offers a warm holiday spice and pairs well with nutmeg
- Cream cheese forms the creamy base of the filling use full fat blocks for best results
- Granulated sugar sweetens the filling without overwhelming the spices
- Ground nutmeg gives the signature eggnog flavor freshly grated is ideal
- Heavy cream lightens the texture and enriches the taste use cold cream for smooth blending
- Vanilla extract adds warmth and rounds out the nutmeg flavor real vanilla is best here
- Eggs provide structure and help set the cheesecake filling
- White chocolate chips melt into a sweet drizzle to finish the bars with flair
Step-by-Step Instructions
- Prepare the Pan
- Preheat the oven to 350 degrees Fahrenheit and lightly coat a 13 by 9 inch baking pan with nonstick spray to prevent sticking and ensure easy removal
- Make the Crust
- In a large mixing bowl stir together the graham cracker crumbs melted butter ground almonds brown sugar and cinnamon until fully combined then press the mixture evenly into the bottom of the prepared pan and bake for 8 minutes to set
- Mix the Filling
- While the crust bakes beat the softened cream cheese with an electric mixer until smooth then gradually add the sugar nutmeg heavy cream and vanilla mixing until blended finally beat in the eggs one at a time until the mixture is creamy and fully incorporated
- Assemble and Bake
- Pour the filling over the pre baked crust and smooth the top then bake for 30 to 35 minutes until the center is set and only slightly jiggly in the middle
- Add the Almonds
- Sprinkle the toasted chopped almonds evenly over the top of the cheesecake and gently press them in so they stick without sinking
- Cool and Slice
- Let the bars cool in the pan at room temperature for at least 90 minutes then use a sharp thin knife to cut them into even squares wiping the blade clean between each cut for neat edges
- Drizzle with White Chocolate
- Melt the white chocolate chips in a microwave safe bowl in 30 second intervals stirring between each until fully smooth then drizzle generously over the bars and let set before serving
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The nutmeg in this recipe is my favorite part it smells like Christmas every time I open the jar. My kids love helping drizzle the chocolate and sneak a few almonds while they wait.
Storage Tips
To store the bars place them in a sealed container and refrigerate for up to four days. For freezing cool them fully then wrap tightly in foil and a freezer safe bag before storing for up to one month. Add the chocolate drizzle only after thawing to keep it fresh and glossy.
Ingredient Substitutions
If you do not have almonds pecans or walnuts make a good replacement for both the crust and topping. You can swap white chocolate chips for dark or semisweet if you prefer a richer contrast to the filling.
Serving Suggestions
Serve these bars chilled for clean edges and a firm texture. They pair beautifully with a warm mug of coffee or spiced chai. For a festive look add a dusting of freshly grated nutmeg or crushed candy canes on top.
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Cultural Context
Eggnog has long been a holiday staple in American and European homes but these bars offer a modern way to enjoy the nostalgic flavor without relying on the seasonal beverage. Cheesecake itself dates back to ancient Greece and has evolved into countless regional desserts like this one that blends tradition with innovation.
Frequently Asked Questions About Recipes
- → Can I use store-bought eggnog in the filling?
No actual eggnog is used. Nutmeg and vanilla create the eggnog flavor without needing premade eggnog.
- → Do I need a water bath for baking?
No water bath is required. These bars bake evenly in a regular oven setting.
- → How do I prevent cracks in the cheesecake?
Make sure not to overbake and allow the bars to cool slowly at room temperature after baking.
- → Can I make them ahead of time?
Yes. Chill in the fridge for up to 4 days or freeze for up to a month before serving.
- → What’s the best way to drizzle the chocolate?
Melt white chocolate chips in 30-second bursts and use a spoon or piping bag to drizzle smoothly.