Eggnog Cheesecake Squares
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 Creamy 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.
Holiday recipes that use eggnog
Favorite eggnog recipes you will want to make for the holidays!
Eggnog Cheesecake Squares
These Eggnog Cheesecake Squares are made with a creamy, smooth cheesecake layer and a Holiday spice brownie crust.
Ingredients
Spice Brownie Crust Ingredients
- 1 cup all purpose flour
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 egg
- 1 vanilla bean or 1 tsp vanilla extract
Eggnog Cheesecake 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 F. Grease an 8×8 inch cake pan.
- Whisk together the flour, ginger, nutmeg, cinnamon, cloves and salt, set aside.
- With an electric mixer beat the butter and brown sugar until fluffy.
- Mix in the vanilla and egg.
- Blend in flour mixture, just until combined, do not over mix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake 350º F for 20 minutes or until the top is lightly browned.
- Prepare the cheesecake batter while brownie crust bakes.
- Using an electric mixer beat the cream cheese with the sugar until fluffy.
- Stir in the eggnog and vanilla, mix until combined.
- On low speed add the eggs, one at a time.
- When the brownie base is baked, reduce the heat to 300º F.
- Remove from the oven and pour the cheesecake mixture on top of the brownie base.
- Return the cake to the oven and continue to bake 40-50 minutes or until the top has browned slightly.
- Cool at room temperature. Cover and refrigerate until ready to serve.
- Top with whipped cream and a sprinkle of nutmeg. Garnish with chocolate roll or chocolate shavings.
Nutrition
Calories: 271kcalCarbohydrates: 26gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 81mgSodium: 193mgPotassium: 97mgFiber: 0.3gSugar: 20gVitamin A: 626IUVitamin C: 0.2mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!
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.
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?
Hi Chey, you could try doubling the recipe.Bake time would be longer.
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.
Hi, I make my own eggnog with rum. Would I be able to use my eggnog for this recipe?
Sandra, I think your homemade eggnog should taste great in this recipe.