Introduction

These Eggnog Cheesecake Bars are a festive treat perfect for the holiday season. Creamy, spiced with nutmeg and cinnamon, and topped with toasted almonds and white chocolate drizzle, they bring a delightful twist to classic cheesecake flavors.

Two square cheesecake pieces are stacked on a white plate set on a white marbled surface; each piece has two layers with a crumbly light brown base and a creamy white top layer. The top creamy layer is decorated with small brown nut pieces scattered evenly and has thin, white icing drizzled in diagonal lines. The texture of the base looks crumbly while the top is smooth and glossy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs (16 whole sheets)
3/4 cup unsalted butter, melted
1/2 cup whole almonds, finely ground
1/4 cup brown sugar
1 tablespoon ground cinnamon
16 ounces cream cheese (2 bricks), softened
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1/2 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
1/4 cup toasted whole almonds, finely chopped
3/4 cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly coat a 13×9-inch pan with nonstick spray to prepare for the crust.
Step 2: In a large bowl, combine graham cracker crumbs, melted butter, ground almonds, brown sugar, and cinnamon. Stir until well blended. Press this mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven.
Step 3: While the crust bakes, prepare the filling. In a large bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add the granulated sugar, ground nutmeg, heavy cream, and vanilla, beating until smooth. Add eggs one at a time, mixing until just incorporated.
Step 4: Pour the filling mixture evenly over the warm crust. Return the pan to the oven and bake for 30-35 minutes, or until the center is set but still slightly jiggly.
Step 5: Remove from oven and immediately sprinkle the toasted chopped almonds over the top. Gently press them into the surface.
Step 6: Allow the bars to cool completely, at least 90 minutes, to firm up properly.
Step 7: Once cooled, cut into bars using a sharp, thin knife. Wipe the knife blade clean between cuts for neat slices.
Step 8: Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each until smooth. Drizzle the melted white chocolate over the bars before serving. Enjoy!

Tips & Variations

For a stronger nutmeg flavor, add a pinch more to the filling mixture.
Substitute the white chocolate drizzle with dark chocolate for a richer contrast.
Use macadamia nuts or pecans instead of almonds for a different nutty taste and texture.
Chill the bars for an extra hour before cutting to make slicing easier.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, allow them to come to room temperature or warm gently in the microwave for about 10 seconds. These bars also freeze well wrapped tightly for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A square dessert bar sits on a white plate over a folded striped cloth on a white marbled surface. It has two layers: a thick, golden-brown crumbly base and a thick creamy pale yellow top layer. The top is decorated with chopped nuts scattered across and thin white icing drizzled in lines over the bar. Another similar bar is slightly visible behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars can be made a day or two in advance. Just keep them refrigerated and add the white chocolate drizzle right before serving for the freshest look.

What can I use instead of graham cracker crumbs?

If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers make a good substitute for the crust with similar flavor and texture.