As the holiday season approaches, I find myself irresistibly drawn to flavors that evoke warmth and nostalgia. One bite of these Eggnog Gingersnap Cheesecake Bars, and you’ll be transported to cozy gatherings filled with laughter and love. The rich scent of spiced gingersnap cookies mingling with creamy eggnog creates a festive atmosphere that’s hard to resist.
This recipe came to life during a moment of creativity; I wanted to celebrate the season without spending all day in the kitchen. What I didn’t anticipate was how incredibly delightful these bars would turn out! They’re the perfect blend of creamy cheesecake goodness with a spiced cookie crust that will impress any guest while being surprisingly easy to whip up.
So, if you’re tired of the usual store-bought desserts and craving something a little more special, grab your ingredients and let’s create a treat that will surely become a staple at your holiday celebrations!
Why You'll Love This Eggnog Gingersnap Cheesecake Bars
- These Eggnog Gingersnap Cheesecake Bars are incredibly easy to make, allowing you to create a festive dessert without spending all day in the kitchen.
- The flavor combination of spiced gingersnap and rich eggnog is a delightful twist that will please everyone at your gathering.
- Their stunning visual appeal, topped with whipped cream, raspberries, and thyme, makes them a show-stopping centerpiece for any holiday table.
- Plus, they are a crowd-pleaser that will have your guests raving and coming back for seconds!
Eggnog Gingersnap Cheesecake Bars Ingredients
Discover the delightful components that make these bars a festive favorite!
For the Crust
- Gingersnap cookie crumbs – These create a crunchy, spiced foundation that’s a festive twist on the classic cheesecake.
- Salted butter – Adds richness and helps in binding the crumbs for a perfect crust.
For the Cheesecake Filling
- Cream cheese – The mainstay of any cheesecake, providing that luscious, creamy texture.
- Sugar – Sweetens the filling, balancing the spices for a rich flavor.
- Flour – Helps stabilize the cheesecake, ensuring it holds its shape once baked.
- Eggnog – Infuses the filling with holiday flavor, giving it that classic eggnog taste.
- Vanilla extract – Enhances the overall sweetness and adds depth to the flavors.
- Nutmeg – A pinch of this spice elevates the holiday spirit and complements the eggnog perfectly.
- Eggs – Bind the filling together, contributing to that smooth, creamy texture.
For the Garnish
- Whipped cream – A light and fluffy topping that adds a festive flair.
- Raspberries – A burst of fresh flavor that contrasts beautifully with the creamy filling.
- Thyme – An unexpected yet aromatic garnish that adds a touch of elegance to your presentation.
With these Eggnog Gingersnap Cheesecake Bars ingredients in hand, you’re all set to create a dessert that warms the heart and satisfies the sweet tooth!
How to Make Eggnog Gingersnap Cheesecake Bars
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Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal later. This will set the stage for your delicious bars!
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Combine the gingersnap cookie crumbs with the melted salted butter in a medium bowl. Mix until well-blended and press the mixture firmly into the bottom of the prepared pan to form a solid crust—this will add that crunch you crave.
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Beat the softened cream cheese and sugar together in a large bowl until luscious and smooth. Add in the flour, eggnog, vanilla, and nutmeg, mixing until just combined. This creamy filling is the heart of your bars, so take your time to ensure it’s well-blended!
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Incorporate the eggs, adding them one at a time. Mix briefly until they’re just incorporated, being careful not to overmix. This will keep your filling light and fluffy!
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Pour the cheesecake filling over the gingersnap crust, using a spatula to smooth the top for even baking. It should look delightful already, but wait until you taste it!
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Bake the bars for 35–40 minutes. You’re looking for the edges to be set with a slight jiggle in the center; this indicates a creamy texture inside.
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Cool the bars completely at room temperature before transferring them to the refrigerator. Allow them to chill for at least 2 hours; this will help them firm up beautifully.
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Garnish your chilled bars with a swirl of whipped cream, a sprinkle of fresh raspberries, and a touch of thyme just before serving. This presentation will make your holiday gathering shine!
Optional: Drizzle with chocolate sauce for an extra treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Eggnog Gingersnap Cheesecake Bars are perfect for meal prep enthusiasts! You can prepare the gingersnap crust and cheesecake filling up to 24 hours in advance. To get started, simply follow the first five steps of the recipe, then cover the pan with plastic wrap and refrigerate until you’re ready to bake. When you’re ready to enjoy these festive treats, bake them as directed and let them cool before chilling in the fridge for at least 2 hours. This method not only saves you time but also enhances the flavors, making them just as delicious when served later. Garnish with whipped cream, raspberries, and thyme just before serving for that fresh touch!
Eggnog Gingersnap Cheesecake Bars Variations
Feel free to get creative with these cheesecake bars and explore delightful twists that suit your palate!
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Gluten-Free: Use gluten-free gingersnap cookies for the crust to cater to gluten-sensitive friends, ensuring everyone can indulge.
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Vegan Alternative: Swap cream cheese for vegan cream cheese and use flax eggs to create a delicious dairy-free option that still packs flavor.
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Spiced Rum Kick: Add a tablespoon of dark spiced rum to the cheesecake filling for an extra dimension of warmth and holiday cheer.
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Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled cheesecake bars for a decadent touch that enhances flavor.
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Nutty Crunch: Stir in 1/2 cup of chopped pecans or walnuts into the filling for an unexpected crunch that contrasts beautifully with the creamy texture.
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Cinnamon Sugar Top: Before baking, sprinkle a bit of cinnamon-sugar on top of the filling for a sweet, caramelized finish that adds an aromatic flair.
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Pumpkin Spice Twist: Replace half of the eggnog with pumpkin puree and adjust the spices to include more cinnamon and cloves for a festive fall variation.
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Fruit Fusion: Swap out the raspberries for a mix of seasonal fruits like pomegranates or fresh cranberries as a garnish, adding a pop of color and flavor.
How to Store and Freeze Eggnog Gingersnap Cheesecake Bars
Room Temperature: Keep your bars at room temperature for up to 2 hours for serving, but be sure to refrigerate any leftovers promptly.
Fridge: Store the Eggnog Gingersnap Cheesecake Bars in an airtight container for up to 5 days. This helps preserve their creamy texture and flavors.
Freezer: If you want to store them longer, wrap each bar tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: These bars are best served chilled straight from the fridge. If desired, you can gently warm them in the microwave for a few seconds for a softer texture, but avoid overheating.
What to Serve with Eggnog Gingersnap Cheesecake Bars?
Elevate your holiday gathering with delightful accompaniments that will complement every luscious bite.
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Spicy Mulled Wine: The warm spices in mulled wine enhance the holiday feel, perfectly pairing with the rich flavors of the cheesecake bars.
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Candied Pecans: Crunchy and sweet, these nuts add texture and a festive touch, making for a delightful contrast to the creamy cheesecake.
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Fresh Fruit Salad: A refreshing medley of seasonal fruits balances the richness of the bars while adding a splash of color to your dessert table.
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Vanilla Ice Cream: The creamy, smooth texture of vanilla ice cream perfectly complements the spiced notes of the gingersnap cheesecake, creating a delightful indulgence.
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Chai Latte: The warm, aromatic spices of chai tea provide a comforting drink option, harmonizing beautifully with the flavors in the bars.
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Pumpkin Spice Cookies: These add an extra layer of holiday spice, making them a delightful accompaniment to your cheesecake bars that guests will love.
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Gingerbread Cookies: Their slightly crunchy texture and rich spices echo the gingersnap crust, creating a perfect synergy of flavors.
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Hot Chocolate: A rich, velvety cup of hot cocoa is a cozy companion to the creamy, spiced cheesecake bars, completing your festive spread.
Indulge in this delightful pairing to ensure every bite is magical this holiday season!
Chef's Helpful Tips
- For the best crust in your Eggnog Gingersnap Cheesecake Bars, make sure to press the gingersnap crumbs firmly into the pan to create a solid base.
- A common mistake is overmixing the cheesecake filling, so mix the eggs in briefly until just combined to keep it fluffy.
- When it comes to baking, check the bars at the 35-minute mark to ensure you achieve that perfect slightly jiggly center, indicating creaminess.
- Lastly, be patient and let the bars cool completely at room temperature before refrigerating them for at least 2 hours; this sets the texture nicely.
Eggnog Gingersnap Cheesecake Bars Recipe FAQs
How do I choose ripe ingredients for this recipe?
Absolutely! For the freshest flavor, select cream cheese that is soft but not overly warm. It should be creamy and smooth, as this will impact your filling’s texture. When choosing eggs, opt for ones that are clean and uncracked. For eggnog, look for the freshest option; homemade eggnog is delightful if you have it, as it adds a personal touch!
How do I store leftover Eggnog Gingersnap Cheesecake Bars?
Very! After serving, store any leftovers in an airtight container in the refrigerator for up to 5 days. This keeps their creamy texture intact while helping preserve the flavors. Make sure they’re fully cooled before sealing them up; this is crucial for avoiding any condensation.
Can I freeze Eggnog Gingersnap Cheesecake Bars?
Absolutely! To freeze, individually wrap each bar tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label them with the date, and you can store them for up to 2 months. When you’re ready to enjoy them, simply transfer them to the fridge for an overnight thaw, and they’ll be ready to serve at a moment’s notice.
What should I do if my cheesecake bars crack while baking?
If you notice cracks developing, don’t worry! This can often be a result of overmixing or baking at too high a temperature. To help prevent cracks, ensure you’re mixing the eggs in just until incorporated. For baking, use the lower end of the recommended temperature and check for doneness at around 35 minutes to avoid overbaking. If they do crack, a simple layer of whipped cream or decorative garnishes can beautifully hide any imperfections!
Are there any allergy considerations with this recipe?
Very! Since this dessert contains dairy (cream cheese, eggs, and butter), it’s not suitable for those with lactose intolerance or dairy allergies. You could substitute with dairy-free cream cheese and use egg replacements if you’re looking for a vegan alternative. Always ensure to check the labels, especially for gingersnap cookies, as they can contain various allergens.
How long does it take to prepare these bars?
The total time is around 2 hours and 55 minutes, including 2 hours of cooling and chilling time. With a prep time of just 15 minutes and a cooking time of 35-40 minutes, you’ll be surprised at how quickly you can whip up this delicious treat—it’s a delightful way to bring festive cheer to your table!
Eggnog Gingersnap Cheesecake Bars
Ingredients
- 2 cups Gingersnap cookie crumbs
- 1/2 cup Salted butter melted
- 16 ounces Cream cheese softened
- 3/4 cup Sugar
- 1/4 cup Flour
- 1 cup Eggnog
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Nutmeg ground
- 3 Eggs
- 1 cup Whipped cream
- 1 cup Raspberries fresh
- 2 sprigs Thyme for garnish
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal later.
- Combine the gingersnap cookie crumbs with the melted salted butter in a medium bowl. Mix until well-blended and press the mixture firmly into the bottom of the prepared pan to form a solid crust.
- Beat the softened cream cheese and sugar together in a large bowl until smooth. Add in the flour, eggnog, vanilla, and nutmeg, mixing until just combined.
- Incorporate the eggs, adding them one at a time and mixing briefly until just combined.
- Pour the cheesecake filling over the gingersnap crust, using a spatula to smooth the top.
- Bake the bars for 35–40 minutes until the edges are set with a slight jiggle in the center.
- Cool the bars completely at room temperature before transferring them to the refrigerator. Allow them to chill for at least 2 hours.
- Garnish your chilled bars with a swirl of whipped cream, a sprinkle of fresh raspberries, and a touch of thyme just before serving.
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