Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup full-fat eggnog
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg
- 2 large eggs, room temperature
Instructions
- Preheat oven to 325°F and line a 9×9 baking pan with parchment paper.
- Combine graham cracker crumbs, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in melted butter until mixture resembles damp sand.
- Press crust mixture evenly into the bottom of the pan using a flat-bottomed glass.
- Bake the crust for 10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese, granulated sugar, and flour until smooth.
- Add eggnog, vanilla extract, and nutmeg; mix gently until combined.
- Add eggs one at a time, mixing gently after each addition.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 35–38 minutes, until edges are set but center is slightly jiggly.
- Cool bars at room temperature for 1 hour.
- Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- Do not overmix the cheesecake batter—mix until just combined for the best texture.
- Chilling overnight improves flavor and makes slicing easier.
- Use a hot knife wiped clean between cuts for smooth edges.
- Bars can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American