Eggnog Gingersnap Cheesecake Bars

Eggnog gingersnap cheesecake bars are an idea I came up with when I participated in the Becel Bake Off! I love eggnog and gingersnap so I though why not combine the two?! This recipe features a rich eggnog spiced cheesecake with a gingersnap cookie buttery crust, topped with whip cream and raspberries.

Info and tips for gingersnap eggnog cheesecake bars

For this recipe we are using a water bath, also known as a “bain marie”. This is where you place your cheesecake in another pan filled with water, or place a pan filled with water on the rack below. This helps the cheesecake cook evenly, prevents cracking, prevents sinking, and creates a smooth and creamy texture. Don’t stress if it cracks a little bit while baking, it will still taste amazing!

Adding the eggs last to the batter helps avoid overmixing. Stir them in until just combined, if you overmix, it will incorporate more air into the batter which can increase cracking. It’s important to let your cheesecake cool down to room temp after baking before placing it in the fridge. This allows it to set properly and avoid condensation. Then you can place in the fridge for a few hours or overnight to create that smooth velvety texture.

Equipment

I recommend using a Hand Mixer over a stand mixer for your cheesecake. It gives you more control when mixing.

Ingredients for eggnog gingersnap cheesecake bars

• 1 1/2 cups gingersnap cookie crumbs
• 1/2 cup salted butter
• 2 blocks of softened cream cheese (250g each)
• 3/4 cup sugar
• 2 tbsp flour
• 1/2 cup eggnog
• 2 tsp vanilla
• 1/2 tsp nutmeg
• 2 eggs
• whip cream for garnish
• raspberries for garnish
• thyme for garnish

Instructions

1. Begin by finely blending the gingersnap cookies in a food processor until crumbly.
2. Combine the gingersnap crumbs with 1/2 a cup of melted butter. Mix well and press into a 8×8 pan.
3. Next add the softened cream cheese, sugar, and flour to a bowl. Use a hand mixer to blend for 1-2 minutes until light and fluffy. Then add the eggnog, vanilla, and nutmeg. Blend again until smooth.
4. Mix in the eggs one at a time. Don’t over mix. Pour the cheesecake mixture over top of the gingersnap crust.
5. Bake in the oven at 350F for 30-40 minutes with a tray filled with water on the rack below. This will help steam the cheesecake.
6. Remove from the oven and let cool on the counter for 1 hour before placing in the fridge for 3-4 hours or overnight.
7. Garnish with whip cream, raspberries, thyme, and powdered sugar if desired and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these!

• Strawberry Cheesecake Cookies
• Saskatoon Berry Danish
• Cheesecake Stuffed Baked Apples

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Eggnog Gingersnap Cheesecake Bars

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Desserts

By Kenna's Cooks – Serves: 9 bars

Prep Time: 3 hours 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes with 3 hours chill time

Eggnog gingersnap cheesecake bars feature a rich eggnog spiced cheesecake with a gingersnap cookie buttery crust, topped with whip cream and raspberries.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1/2 cup salted butter
• 2 blocks of softened cream cheese (250g each)
• 3/4 cup sugar
• 2 tbsp flour
• 1/2 cup eggnog
• 2 tsp vanilla
• 1/2 tsp nutmeg
• 2 eggs
• whip cream for garnish
• raspberries for garnish
• thyme for garnish

Instructions

1

Begin by finely blending the gingersnap cookies in a food processor until crumbly.

2

Combine the gingersnap crumbs with 1/2 a cup of melted butter. Mix well and press into a 8x8 pan.

3

Next add the softened cream cheese, sugar, and flour to a bowl. Use a hand mixer to blend for 1-2 minutes until light and fluffy. Then add the eggnog, vanilla, and nutmeg. Blend again until smooth.

4

Mix in the eggs one at a time. Don’t over mix. Pour the cheesecake mixture over top of the gingersnap crust.

5

Bake in the oven at 350F for 30-40 minutes with a tray filled with water on the rack below. This will help steam the cheesecake.

6

Remove from the oven and let cool on the counter for 1 hour before placing in the fridge for 3-4 hours or overnight.

7

Garnish with whip cream, raspberries, thyme, and powdered sugar if desired and enjoy!