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Cranberry Eggnog Cheesecake Bars Recipe

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4.4 from 73 reviews

Indulge in festive flavors with these Cranberry Eggnog Bars featuring a crunchy gingersnap crust and a creamy eggnog cheesecake filling, perfect for holiday celebrations and dessert tables.

  • Total Time: 1 hour 45 minutes
  • Yield: 18 servings

Ingredients

Gingersnap Crust

  • 2 cups crushed gingersnap cookies (about 40 cookies)
  • ¾ cup sliced almonds
  • ½ cup butter, melted

Eggnog Filling

  • 1 cup dried cranberries, chopped
  • 12 oz white chocolate, divided
  • 16 oz cream cheese, softened
  • 2 cups eggnog
  • 2 eggs, lightly beaten
  • 2-3 tbsp candied ginger, finely chopped (optional)

Instructions

  1. Prepare the crust: In a small bowl, combine crushed gingersnap cookies, sliced almonds, and melted butter. Press this mixture firmly onto the bottom of an ungreased 9×13-inch baking dish. Bake at 350°F for 8-10 minutes, or until golden brown. Remove from oven and allow to cool. Once cooled, sprinkle chopped dried cranberries evenly over the crust and set the dish aside.
  2. Melt the white chocolate: Chop 10 oz of the white chocolate and melt it in a small saucepan over low heat, stirring frequently to prevent burning, or microwave in short intervals until smooth. Set aside to cool slightly.
  3. Make the filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the melted white chocolate, mixing well. Slowly beat in the eggnog and lightly beaten eggs on low speed until all ingredients are just combined, ensuring not to overmix.
  4. Assemble and bake: Pour the eggnog filling over the prepared gingersnap crust with cranberries. Place the baking dish inside a larger roasting pan. Pour about 1 inch of boiling water into the larger pan to create a water bath, which helps prevent cracking and ensures even baking. Bake uncovered at 350°F for 45-50 minutes, or until the center is just set but may still jiggle slightly.
  5. Cool and chill: Carefully remove the baking dish from the water bath and place it on a wire rack to cool completely. Once cooled, cover and refrigerate the bars for at least 2 hours or until firm.
  6. Finish and serve: Chop the remaining 2 oz of white chocolate and melt it using a microwave or double boiler. Drizzle the melted white chocolate over the chilled bars. Sprinkle finely chopped candied ginger on top if desired. Cut into bars and serve chilled. Enjoy!

Notes

  • Using a water bath while baking helps prevent cracks in the cheesecake filling and ensures a smooth texture.
  • The candied ginger topping is optional but adds a wonderful zing that complements the eggnog flavor.
  • Make sure the cream cheese is softened to room temperature for a smooth batter.
  • You can substitute sliced almonds with chopped pecans or walnuts for a different crunch.
  • Store leftover bars covered in the refrigerator for up to 5 days.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes crust + 45-50 minutes filling = 85 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/cranberry-eggnog-cheesecake-bars-recipe/