Eggnog Cheesecake Bars with White Chocolate and Toasted Almonds Recipe
Eggnog Cheesecake Bars combine the rich, creamy texture of classic cheesecake with festive flavors of nutmeg and cinnamon, complemented by a crunchy almond-graham cracker crust and a drizzle of white chocolate. Perfect for holiday celebrations or any time you’re craving a decadent treat with a seasonal twist.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Total Time: 1 hour 53 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 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
Filling
- 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
Topping
- 1/4 cup toasted whole almonds, finely chopped
- 3/4 cup white chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly coat a 13×9 inch baking pan with nonstick spray to ensure easy removal of the bars later.
- Make Crust: In a large bowl, combine the graham cracker crumbs, melted butter, finely ground almonds, brown sugar, and ground cinnamon. Stir until the mixture is well blended. Press the crust mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes to set.
- Prepare Filling: While the crust bakes, beat the softened cream cheese in a large bowl using an electric mixer until smooth and creamy. Gradually add granulated sugar, ground nutmeg, heavy cream, and vanilla extract, beating well to combine. Add the eggs one at a time, beating until each is incorporated. Pour the cheesecake filling evenly over the baked crust.
- Bake Cheesecake: Bake the filled pan in the preheated oven for 30 to 35 minutes, or until the center is set and almost firm to the touch.
- Add Almond Topping: Remove the cheesecake from the oven and immediately sprinkle the finely chopped toasted almonds evenly over the top, pressing them lightly into the surface to adhere.
- Cool: Allow the cheesecake to cool for at least 90 minutes at room temperature to set completely.
- Slice Bars: Using a sharp, thin knife, cut the cheesecake into bars. Wipe the knife blade clean between cuts to ensure neat slices.
- Drizzle White Chocolate: Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring after each until smooth and fully melted. Drizzle the melted white chocolate decoratively over the cheesecake bars.
- Serve: Enjoy these festive eggnog cheesecake bars as a delightful dessert or holiday treat.
Notes
- For best results, allow the bars to cool completely before cutting to prevent cracking.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until golden and fragrant.
- Adjust sweetness by reducing sugar slightly if desired, as white chocolate adds additional sweetness.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For a boozy twist, add 1-2 tablespoons of rum or brandy to the filling mixture.
Keywords: Eggnog cheesecake bars, holiday dessert, creamy cheesecake, almond crust, white chocolate drizzle, festive desserts
