These Eggnog Cheesecake Squares are made with a creamy, smooth cheesecake layer and a Holiday spice brownie crust.
These Eggnog Cheesecake Squares are made with a creamy, smooth cheesecake layer and a Holiday spice brownie crust.
One sure way to know the Holiday season has begun is when you can finally buy eggnog in the grocery stores. In addition to making some awesome drinks, I love using eggnog to bake with. Some of my other favorite recipes using eggnog are Eggnog Fudge and Eggnog White Chocolate Cranberry Cookies.
This recipe for Eggnog Cheesecake Squares is so good! Made with a homemade brownie crust topped with eggnog flavored cheesecake. The brownie crust is created with Holiday flavors of nutmeg, ginger, cloves, and cinnamon.
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
These Eggnog Cheesecake Squares are made with a creamy, smooth cheesecake layer and a Holiday spice brownie crust.
Ingredients
- Ingredients for Spice Brownie Crust:
- 1 cup all purpose flour
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 egg
- 1 vanilla bean or 1 tsp vanilla extract
- Eggnog Cheesecake Layer Ingredients
- 2 packages cream cheese 8 oz package size room temperature
- 1/3 cup granulated sugar
- 1 vanilla bean or 1 tsp pure vanilla extract
- 3/4 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.
Nutrition
Calories: 268kcalCarbohydrates: 26gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 84mgSodium: 200mgPotassium: 97mgFiber: 1gSugar: 19gVitamin A: 626IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!
Old Fat Guy
I found your blog on Food Bloggers of Canada.
These cheesecake brownies look scrumptious.
The Old Fat Gay
Laureen King
Food Bloggers of Canada is a great site to find many awesome food bloggers, so glad you found me!
Dee
I want to make your Eggnog cheesecake squares for Christmas…the look divine! But I need to know if I can make them ahead of time and freeze them? I’m thinking yes since I occasionally freeze a cheesecake! I’d love to know for sure though! Thank you so much!
Laureen King
Hi Dee, I have not personally froze this recipe, but like most cheesecakes it should freeze well.
Laurel
Instead of using the spices listed can I use pumpkin spice instead? If so how much?
Laureen King
Hi Laurel, I would use 1 teaspoon of pumpkin spice.
Christabelle
Hi,
I’m planning of making these in a muffin tin as mini cheesecakes for Christmas. What would you recommend as bake times for both the cookie crust and the batter?
I think 20 mins for the batter should work? I’m unsure about the crust.
Thank you
Christabelle
Laureen King
Hi Christabelle, I have not made this cheesecake square recipe in muffin tins so I can’t really accurately advise you of cook time. sorry I’m not much help.
Berny
Hi I want o make the eggnog cheese cake bars, they look really good. Can I really get 16 servings from an 8×8 pan? Or is there. Different size pan I should use. thanks
Laureen King
Hi Berny, I cut mine into 16 squares. These are not large pieces, basically 2 bite squares. For larger serving size I suggest using 9×13 pan and doubling the recipe.
Chey
Hello, this looks amazing would this recipe work in an actual cheesecake pan or would I have to add more ingredients to make it into a cake?
Laureen King
Hi Chey, you could try doubling the recipe.Bake time would be longer.
Deborah Jackson
I increased the recipe to make a 13×9 pan and the crust baked fine, and the rest is in the oven now finishing the baking. It smells wonderful and has a perfect taste to it. Making it for Christmas, we’ll see how fast it disappears.
Jennifer Washington
Love the New Logo!
All your recipes are fantastic and the photos are works of art. Art & the Kitchen indeed!