Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs (or gingersnap crumbs for a spicier flavor)
- ½ cup unsalted butter (melted)
- ¼ cup sugar
For the cheesecake filling:
- 2 (8-ounce) packages cream cheese (softened)
- 1 cup sugar
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- Make the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then let it cool.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the eggnog, vanilla extract, nutmeg, and cinnamon until combined.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake for 25-30 minutes or until the center is set and slightly firm.
- Cool and Cut: Allow the bars to cool in the pan for about 30 minutes. Refrigerate for at least 2 hours before cutting into squares.
Notes
- Soften cream cheese to avoid lumps in the filling.
- Use a gingersnap crust for added spice.
- Let the bars cool completely for the best texture.