These Eggnog Cheesecake Bars are luscious cheesecake in bar form, with an eggnog flair, and drizzled with melted white chocolate!
Just a week ago I realized that post Thanksgiving and coming up on Christmas, I hadn’t gained any weight. Like, whaaa? How awesome is that? Booyah!
Then, thanks to Paul and his major guilt trip regarding the lack of baking, I went out of my mind and made a gazillion things with white chocolate and butter << because, duh. And now I’m up two pounds. In like four days. GAH.
Eggnog is partly to blame, because getting through the holiday season without buying a carton (or 10) is unthinkable. I can’t believe some people don’t like it!
These Eggnog Cheesecake Bars have been bookmarked for about two years, and at this point I just wanted to make them so I could cross them off my list.
I added the chocolate drizzle, because… HELLO. Paul and the kids loved them. And my kids hate cream cheese. So take that for what it’s worth!
Can these Cheesecake Bars Be Frozen?
Yep! This cheesecake bars recipe is freezer friendly. But I recommend leaving the melted white chocolate off until just before serving.
The bars can be stored in a tightly sealed container in the refrigerator for up to 4 days or frozen up to 1 month.
To freeze, place the cooled cheesecake (cut or uncut, but without the melted chocolate) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer. Remove the foil before defrosting and thaw overnight in the refrigerator.
One of the beautiful things about these cheesecake bars is that they’re not actually made with eggnog – they just taste like it. So you can still make them when eggnog is not available!
See, I’m such a giver.
Other cheesecake dessert recipes you might like
Eggnog Cheesecake Bars with White Chocolate Drizzle
- 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
- 2 large eggs
- 1/4 cup toasted whole almonds , finely chopped
- 3/4 cup white chocolate chips
- Preheat oven to 350 degrees F. Lightly coat a 13×9 pan with nonstick spray.
- In a large bowl, stir crust ingredients until well blended. Press mixture in the bottom of prepared pan. Bake 8 minutes.
- In the meantime, make the filling. In a large bowl, beat cream cheese with an electric mixer, until creamy. Gradually beat in the sugar, nutmeg, cream, and vanilla. Beat in eggs one at a time, until incorporated. Pour mixture over crust.
- Baked 30-35 minutes until center is set.
- Sprinkle with the 1/4 cup toasted almonds; press in slightly.
- Cool for at least 90 minutes.
- Cut into bars using a sharp, thin knife and wiping blade occasionally.
- Melt chocolate in a microwave safe bowl in 30 seconds intervals, mixing until smooth. Drizzle over bars. Enjoy!
- The bars can be stored in a tightly sealed container in the refrigerator for up to 4 days or frozen up to 1 month.
- To freeze, place the cooled cheesecake (cut or uncut, but without the melted chocolate) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer. Remove the foil before defrosting and thaw overnight in the refrigerator.