Tips for making the perfect cheesecake squares.
- I think the spice brownie crust is what makes these eggnog cheesecake squares irresistible, but if you want something a bit quicker you can use a simple graham crust or my recipe for Gingersnap crust.
- Using a vanilla bean gives incredible vanilla flavor, but they are expensive and hard to find. One teaspoon of pure vanilla extract is a good substitution.
- Use full fat cream cheese and make sure it is at room temperature before starting! Butter, eggs and eggnog should also be a room temperature.
- What kind of eggnog do I use? The full fat, gourmet style, to give a smooth creamy texture to the cheesecake.
- When cutting into squares, wipe the knife clean with a damp cloth between slices.
- Store covered in the refrigerator. You can also freeze these squares in airtight container.
Eggnog Cheesecake Squares
Ingredients
- Ingredients for Spice Brownie Crust:
- 1 cup all purpose flour
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup brown sugar packed
- 1 egg
- 1 vanilla bean or 1 teaspoon vanilla extract
- Eggnog Cheesecake Layer Ingredients
- 2 packages cream cheese 8 oz package size room temperature
- ⅓ cup granulated sugar
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- ¾ cup full fat eggnog
- 2 eggs
Instructions
- Preheat oven 350º. Grease 8x8 inch cake pan.
- Blend together flour, ginger, nutmeg, cinnamon, cloves and salt, set aside.
- With electric mixer beat butter and brown sugar until fluffy.
- Mix in vanilla and egg.
- Blend in flour mixture, just until combined, don't over mix.
- Pour into cake pan and spread evenly.
- Bake 350º for 20 minutes or until the top is lightly browned.
- Prepare cheesecake batter while brownie crust bakes.
- Using and electric mixer beat cream cheese with sugar until fluffy.
- Add eggnog and vanilla, mix until combined.
- On low speed add eggs, one at a time.
- When brownie based is baked, reduce heat to 300º.
- Remove from oven and pour cheesecake mixture on top of brownie base.
- Return to oven and continue to bake 40-50 minutes until top has browned slightly.
- Cool at room temperature. Then cover and refrigerate until ready to serve.
- Top with whipped cream and a sprinkle of nutmeg.