Eggnog Cheesecake Bars (Printable Recipe)
Creamy bars with nutmeg cheesecake filling topped with almonds and white chocolate
# Ingredients You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
3/4 cup unsalted butter, melted
03 -
1/2 cup whole almonds, finely ground
04 -
1/4 cup brown sugar
05 -
1 tablespoon ground cinnamon
→ Filling
06 -
16 ounces cream cheese, softened
07 -
1/2 cup granulated sugar
08 -
1/2 teaspoon ground nutmeg
09 -
1/2 cup heavy cream
10 -
1 teaspoon vanilla extract
11 -
2 large eggs
→ Topping
12 -
1/4 cup toasted whole almonds, finely chopped
13 -
3/4 cup white chocolate chips
# Steps to Follow:
01 -
Preheat oven to 350°F and lightly coat a 13×9-inch pan with nonstick spray.
02 -
In a large bowl, stir graham cracker crumbs, melted butter, ground almonds, brown sugar, and cinnamon until well combined. Press mixture evenly into the prepared pan and bake for 8 minutes.
03 -
In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, nutmeg, heavy cream, and vanilla. Beat in eggs one at a time until fully incorporated.
04 -
Pour filling over the baked crust and bake at 350°F for 30 to 35 minutes until the center is set.
05 -
Sprinkle toasted chopped almonds over the baked cheesecake and press in slightly.
06 -
Allow cheesecake to cool at room temperature for at least 90 minutes. Cut into bars using a sharp thin knife, wiping the blade between cuts.
07 -
Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over bars before serving.
# Extra Tips:
01 -
These bars are freezer-friendly. For best results, drizzle with chocolate only before serving.