Belfonte Dairy | From the Heart of Kansas City
Eggnog Cheesecake Bars
Eggnog cheesecake bars cut into neat squares, each with a golden graham cracker crust, creamy filling, a drizzle of caramel, and a swirl of whipped cream on top, arranged on a wooden board.

Ingredients

For the Crust

  • 1 ½ cups finely ground Graham Crackers (see notes)
  • 6 tbsp. Unsalted Butter, melted
  • 3 tbsp. Light Brown Sugar

For the Cheesecake Filling

  • 16 oz. (2 packages) Cream Cheese, room temperature
  • ½ cup Granulated Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • ½ cup Belfonte Egg Nog
  • 2 tbsp. All-Purpose Flour
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Salt
  • ¼ tsp. Ground Cinnamon
  • ⅛ tsp. Ground Nutmeg

Directions

Make the Crust

  1. Preheat the oven to 325 F. Cut two pieces of parchment paper the exact width of the bottom of an 8×8 metal pan, but long enough to overhang the sides. Lay them into the pan perpendicular to each other so you have overhangs on all four sides. Set aside.
  2. In a mixing bowl, stir together the finely ground graham crackers, melted butter, and light brown sugar until the mixture resembles wet sand.
  3. Press the mixture firmly and evenly into the prepared pan, using the back of a measuring cup to press into it and compact it.
  4. Bake at 325 F for 8-10 minutes until lightly browned. Transfer the pan to a wire rack to cool for 20 minutes.

Make the Cheesecake Filling

  1. Reduce the oven to 300 F.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth.
  3. Add the whole egg and egg yolk, mixing until fully combined.
  4. Add the eggnog, flour, vanilla extract, salt, cinnamon, and nutmeg. Beat on “low” until smooth.
  5. Pour the filling over the cooled crust and smooth out the top.
  6. Bake at 300 F for 35-42 minutes, or until the edges are set and the center still has a slight jiggle.
  7. Turn the oven off, crack the door open, and let the pan cool inside the oven for 20 minutes (to help prevent cracking).
  8. Transfer the pan to a wire rack and cool completely for about four hours, up to overnight.
  9. Drizzle with caramel sauce, cut into 16 even bars, then top each bar with whipped cream and enjoy!

Notes

  • For extra holiday flavor, swap half of the finely ground graham crackers with finely ground gingersnaps. (So ¾ cup of each).
  • A food processor is the best tool to get really finely ground graham crackers (and/or gingersnaps).
  • A metal pan tends to bake a little more evenly, which is why we recommend it! A glass pan will work, but keep an eye on the edges of the cheesecake so it doesn’t overbake.
  • Mixing the cheesecake mixture on low helps it blend together without too much air. If air gets whipped into it, it can cause the cheesecake to be puffy and crack.
  • Chilling time is important! The cheesecake needs time to set, and unfortunately there’s no way to rush it. For the best results, let it cool at room temperature for at least two hours, then cover it and keep it in the refrigerator overnight before serving!

Prep Time: 10 minutes
Bake Time: 40 minutes
Chill Time: 4 hours 25 minutes
Total Time: 5 hours 15 minutes
Servings: 16 Cheesecake Squares

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