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Light and Creamy Eggnog Cheesecake Bars with Gingersnap Crust

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These light and creamy eggnog cheesecake bars with gingersnap crust are a holiday dessert that brings back memories of a cozy bakery. With a silky texture and warm spices, they’re perfect for Christmas gatherings and are surprisingly easy to make.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar, packed
  • Pinch of sea salt (optional)
  • 16 ounces reduced-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/3 cup plain Greek yogurt (2% recommended)
  • 2 large eggs, room temperature
  • 1 cup prepared eggnog
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus extra for sprinkling
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves (optional)
  • 1/2 cup heavy cream (for optional topping)
  • 1 tablespoon powdered sugar (for optional topping)
  • Freshly grated nutmeg (for garnish)
  • Crushed gingersnaps (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the gingersnap crust: Place gingersnap cookies in a food processor and pulse until fine crumbs. Transfer to a medium bowl. Add melted butter, brown sugar, and salt. Stir until every crumb is moistened and the mixture looks like wet sand.
  3. Press the crust into the pan: Pour the crumb mixture into the prepared pan. Press down firmly and evenly using the bottom of a measuring cup or a flat glass. Bake for 10 minutes, then set aside to cool slightly.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add sugar and beat for another minute until light and fluffy.
  5. Add the yogurt and eggs: Beat in the Greek yogurt until combined. Add eggs one at a time, beating on low speed after each addition just until incorporated.
  6. Incorporate the eggnog and dry ingredients: With the mixer on low, slowly pour in the eggnog. Add flour, vanilla extract, nutmeg, cinnamon, and cloves. Mix just until smooth, about 30 seconds.
  7. Assemble the bars: Pour the cheesecake filling over the pre-baked crust. Spread into an even layer. Tap the pan on the counter a few times to release air bubbles. Sprinkle the top with extra nutmeg.
  8. Bake the cheesecake bars: Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly. If the top browns too quickly, tent loosely with foil after 25 minutes.
  9. Cool completely: Remove from oven and place on a wire rack. Cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  10. Slice and serve: Use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board. Cut into 16 even bars (4 rows by 4 rows) using a sharp knife, wiping clean between slices. Serve cold or at room temperature.

Notes

Room temperature ingredients are non-negotiable for a smooth texture. Don’t overbake; the center should still jiggle when removed from the oven. Chill for at least 4 hours, preferably overnight, for clean slices. For a water bath, place the baking pan inside a larger roasting pan and pour hot water halfway up the sides to prevent cracking.

Nutrition

Keywords: eggnog cheesecake bars, gingersnap crust, holiday dessert, Christmas dessert, light cheesecake, creamy cheesecake bars

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