EGGNOG CHEESECAKE BARS

VARIATIONS AND SUBSTITUTIONS

NO RUM EXTRACT?

There are plenty of simple ways to adapt these eggnog cheesecake bars. If you don’t have any rum extract, just use vanilla extract in its place.

This will leave you with a cheesecake that tastes more like a vanilla cheesecake, but if you want to add a little bit of that spiced warmth back into the mix, simply stir a small pinch of cinnamon into the cookie dough.

ADD CINNAMON TO THE CRUMBLE

The nutmeg adds some nice spice to the cheesecake filling. If you want to amp up the holiday feel, mix 1/2 teaspoon of cinnamon into the crumble topping.

It’ll taste great with the cheesecake!

SPICED CAKE MIX INSTEAD OF VANILLA

You can use a spice cake mix instead of the vanilla cake mix in the cookie dough and make these a sort of gingerbread cookie with more of a holiday punch. Delicious.

DAIRY-FREE

Use a dairy free eggnog (oat or coconut both work), vegan butter sticks, and Violife or Kite Hill vegan cream cheese. Not quite the same but they hold together, taste eggnogy and have a different texture.

SERVING IDEAS

I love dusting these with some powdered sugar or freshly grated nutmeg just before serving. You could top them with some vanilla ice cream or sweetened (not too much sugar here) whipped cream.

These will also keep at room temp for a few hours so are perfect for bringing to parties.

STORAGE, MAKE-AHEAD, AND LEFTOVERS

REFRIGERATOR: Store in an airtight container or wrap them in plastic. These bars will last 5 days in the refrigerator.

I find that these are actually even better the next day when the cheesecake is set and the flavors have mingled.

FREEZER: Slice into individual bars and place them on a sheet pan or similar flat surface. Place them in the freezer to harden for 1-2 hours, then store them in a freezer-safe container or zip-top bags.

The bars will keep for up to 2 months. Before serving, thaw the bars in the refrigerator for a day.

CAN I MAKE THEM AHEAD OF TIME?

Definitely, and I’d actually encourage you to make them the day before. They will chill and set up more firmly, meaning that they’ll be easier to slice into bars.

The flavors will also meld a little and intensify. Once the bars are baked, let them come to room temperature.

Then transfer them straight to the fridge, covered, to chill. If you can, let them chill overnight.

Chilling them overnight also fits more realistically into a holiday baking schedule, as it’s likely that there’s not a situation where you’ll be able to make these same-day.

FREQUENTLY ASKED QUESTIONS

CAN I USE HOMEMADE EGGNOG?

Definitely, especially if it has a similar thickness/consistency to a full-fat, store-bought brand. In case it is a little on the thin side, or more of a thickened custard consistency, reduce the amount of eggnog you put in the cheesecake layer by a tablespoon or so.

The goal is to have a filling that’s rich and creamy, but not runny or loose.

MY CHEESECAKE LAYER HAS LUMPS IN IT.

WHAT HAPPENED?

The most likely culprit?

**Cold Cream Cheese**. The cream cheese has to be at room temp when making cheesecake, as cold cream cheese will be so lumpy that even a hand mixer won’t remedy the situation.

Cream cheese should be left on the counter for about 45-60 minutes to soften. If the cream cheese is still on the firmer side when you’re blending the filling, beat everything together for an additional minute at a med-high speed until smooth.

CAN I MAKE THESE IN AN 8×8 OR 9×9 PAN?

You can, but these will be much more dense and thicker. They’ll also take a little longer to bake, likely in the realm of 45-50 minutes.

Keep an eye on them, checking to see if the cheesecake is done at 40 minutes.

CAN I LEAVE OUT THE RUM EXTRACT?

If you’d like to make these kiddo-friendly, definitely. These bars will still be bursting with vanilla and eggnog flavors.

With the rum extract, they are a little more adult-oriented and boozy.

WHY DOES THE CENTER LOOK UNDERDONE WHEN I PULL IT FROM THE OVEN?

This is actually normal. The edges should be completely set and the topping should be toasty browned.

The center should be able to jiggle a tad. The cheesecake will continue to cook as it cools.

Waiting until the cheesecake is done in the oven will result in an overbaked cheesecake.

DO I NEED A HAND MIXER OR CAN I USE A STAND MIXER?

This recipe uses a smaller amount of cheesecake filling, so it’s much easier to monitor the cheesecake as you’re combining the filling in a bowl with a hand mixer. But if you’re feeling stand mixer-y, that will work.

Use the paddle attachment, combine everything on a low speed then increase the speed until everything is completely combined.

RELATED RECIPES

If you’re looking for more eggnog recipes, try out these delicious ones:

• If you loved these Eggnog Bars but would like eggnog in your cookies, be sure to try out my soft and chewy Eggnog Cookies which are topped with a vanilla glaze and are a December baking staple.
• If you’re looking for an entire cake recipe, try out my delicious Eggnog Cake, which uses eggnog in the cake AND in the frosting.