Eggnog Cheesecake Bars

5 from 4 votes

Eggnog Cheesecake Bars are a must make this holiday season. A super easy eggnog bar that has an Oreo crust with a cheesecake filling that’s baked to perfection.

Prep Time15

Cook Time40

Chill Time6

Total Time6 55

Servings: slices

Author: Miranda Couse

Ingredients

Crust

12 Oreos
4 tablespoons butter melted

Filling

8 ounces cream cheese room temperature
1/4 cup granulated sugar
1/2 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup eggnog
1/3 cup plus 1 tablespoon semi-sweet chocolate chips divided
additional ground nutmeg for dusting

Instructions

Crust

Preheat oven to 300 degrees F. Line an 8x8 pan with foil and spray with a non-stick baking spray.
Add the 12 Oreos into the food processor. Pulse until finely crushed.
Add in the melted 4 tablespoons butter and pulse again until the crumbs are all coated with butter.
Spread the crumbs in the bottom of your prepared pan and set aside.

Filling

In a large bowl, add the 8 ounces cream cheese and 1/4 cup granulated sugar. Beat with a hand mixer on medium until creamy.
Add in the 1/2 tablespoon all-purpose flour, 1/4 teaspoon ground nutmeg, and 1 large egg. Beat until well combined.
Add in the 1/4 cup eggnog and beat until the eggnog blended into the batter.
Fold in the 1/3 cup semi-sweet chocolate chips.
Pour the mixture on top of the crust.
Sprinkle 1 tablespoon semi-sweet chocolate chips on top.
Bake for 35-40 minutes, just until edges are set. Remove from the oven and cool completely on the counter.
Place in the fridge 6 hours to overnight until chilled.
When ready to serve, remove the bars from the pan by lifting the foil. Slice the bars into 9 squares.
Lightly dust additional ground nutmeg on top.
Store in an airtight container in the refrigerator.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition