Creamy and smooth Eggnog Cheesecake with a delicious holiday spice brownie crust.
The filling for these Eggnog Cheesecake squares is ultra smooth and creamy with the combination of cream cheese and eggnog. The brownie crust is created with Holiday flavours of nutmeg, ginger, cloves and cinnamon.
You may want to double this recipe as it will fly off the dessert plate. A creamy layer of eggnog flavoured cheesecake on top of a chewy spice cake inspired brownie crust. Eggnog is one of those items that the grocery stores only stock during the Christmas season so be sure to add these treats to your Christmas Baking!
Eggnog Cheesecake Squares
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Servings: 16
These Eggnog Cheesecake Squares are made with a creamy, smooth cheesecake on top of holiday spice brownie crust.
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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 packed brown sugar
- 1 egg
- 1 vanilla bean or 1 tsp vanilla extract
- Eggnog Cheesecake Layer Ingredients
- 2 packages (8oz) cream cheese
- 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 mix just until combined, don't over mix.
- Pour into cake pan spread evenly.
- Bake 350º for 20 minutes or until top lightly browned.
- Prepare cheesecake batter while brownie crust bakes.
- Using 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.
Enjoy these other tasty Holiday recipes, No Bake Triple Layer Pumpkin Pie
I found your blog on Food Bloggers of Canada.
These cheesecake brownies look scrumptious.
The Old Fat Gay
Food Bloggers of Canada is a great site to find many awesome food bloggers, so glad you found me!
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!
Hi Dee, I have not personally froze this recipe, but like most cheesecakes it should freeze well.
Instead of using the spices listed can I use pumpkin spice instead? If so how much?
Hi Laurel, I would use 1 teaspoon of pumpkin spice.
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
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.
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
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.