Hey there, holiday lovers!
Are you craving something sweet and festive? I’ve got a treat for you!
Today, I’m excited to share my mouthwatering Christmas eggnog cheesecake bars.
These bars are creamy, dreamy, and packed with all that cozy eggnog flavor we love this time of year.
Perfect for holiday gatherings or just a little indulgence at home!
Let’s dive into this deliciousness together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-55 minutes |
| Total Time | 360-485 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 1/4 cup packed brown sugar (dark brown sugar preferred for deeper flavor)
- 1/8 tsp salt
- 1 1/4 cups graham cracker crumbs
- 4 tbsp unsalted butter (melted and cooled slightly)
For the cheesecake filling:
- 1/4 cup sour cream
- 1/2 tsp lemon zest (finely grated for best flavor)
- 2 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3 large eggs
- 1 1/2 tbsp all-purpose flour (I use King Arthur all-purpose flour)
- 16 oz cream cheese (softened to room temperature, about 70°F)
- 1 cup granulated sugar
- 1 tsp lemon juice
Step 1: Prepare the Baking Dish
Preheat your oven to 375°F and set an oven rack in the middle position.
Line an 8-inch baking dish with heavy-duty aluminum foil, ensuring there is an overhang on at least 2 sides.
Lightly spray the foil with nonstick cooking spray to prevent sticking.
Step 2: Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt.
Stir the mixture until well combined, using your fingertips if needed to break up any lumps of brown sugar.
Press this mixture into the bottom and 1 inch up the sides of the prepared baking dish.
Bake the crust for 10 minutes until it sets.
Remove the crust from the oven and set it aside.
Reduce the oven temperature to 325°F.
Step 3: Prepare the Cheesecake Batter
In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour on medium speed until smooth, about 1 minute.
Add the sour cream, eggs, vanilla extract, lemon zest, lemon juice, and a pinch of salt.
Beat on low speed until just combined, about 1 minute, being careful not to over-mix.
Step 4: Assemble and Bake
Pour the prepared batter into the slightly cooled crust.
Ensure your oven has cooled to 325°F, then bake for 40 to 45 minutes until the filling is set but still slightly jiggly in the center.
An instant-read thermometer inserted into the filling about 1 inch from the edge should read between 180°F and 190°F.
Remove the cheesecake bars from the oven and allow them to cool at room temperature for 30 minutes.
Then, refrigerate until completely cold, at least 6 hours but preferably overnight.
Step 5: Cut and Serve
Use the aluminum foil overhang to lift the cheesecake out of the baking dish and onto a cutting board.
Cut the cheesecake into squares, wiping the knife clean with a damp cloth between each slice.
Keep the cheesecake bars refrigerated until ready to serve.
They can be stored in the refrigerator for up to 3 days.
