Eggnog Cheesecake Crumble Bars
Every bite of these eggnog cheesecake crumble bars is like a small piece of holiday magic. This dish is going to make you fall in love with eggnog desserts, cheesecake, or buttery crumble toppings.
These bars are creamy, fun, and sweet just the right amount. They’re also quite simple to create and great for sharing with family and friends throughout the holidays.
My kids adore helping me sprinkle the crumble topping on top, and to be honest, this dessert doesn’t last long once it comes out of the oven.
Let’s go into how you can make them and spread some holiday cheer.
Ingredients
- 2 cups of flour for all purposes
- 1/2 cup of sugar that has been granulated
- 1/2 cup of light brown sugar that has been packed
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1 cup of chilled, cubed butter without salt
- 8 ounces of cream cheese that has been softened
- 1/2 cup of eggnog
- 1/2 cup of sugar in powder form
- One big egg
- 1 tsp of vanilla extract
- A little bit of salt
Equipment
- Baking dish that measures 9 by 9 inches
- Paper made with parchment
- Bowls for mixing (big and little)
- Whisk
- Forks or a pastry cutter
- Stand mixer or electric hand mixer
- Spoons and cups for measuring
Instructions
- Get your oven ready
Set the oven to 350°F and line a 9×9 baking dish with parchment paper. - Get the crust and crumble ready.
Put the flour, granulated sugar, brown sugar, nutmeg, and cinnamon in a big bowl and mix them together. Add the cold, cubed butter and use a fork to stir it into the dry ingredients until the mixture is crumbly.
- Put the crust in the oven
To make the crust, press half of the crumble mixture into the baking dish that has been prepared. Let it cool for a few minutes after baking for 10 minutes. - Make the cheesecake layer.
While the crust is baking, use a medium bowl to whip the cream cheese until it is smooth. Mix in the eggnog, powdered sugar, egg, vanilla, and a little bit of salt until the mixture is smooth. - Put the bars together
Spread the cheesecake mixture evenly over the cooked crust. Put the rest of the crumble mixture on top. - Bake and let cool
Bake for 30 to 35 minutes, or until the crumble is golden brown and the cheesecake layer is firm. Let the bars come down to room temperature, then put them in the fridge for at least two hours before cutting them.
Tips & Variations
- Use cold butter for the crust and crumble. It gives you the right buttery texture.
- You don’t want to mix the cheesecake layer too much. It should be smooth and creamy without too much air.
- Add more nutmeg on top of the crumble before baking to make it look more Christmas.
- Put parchment paper on the bottom of the baking dish so that the bars come out easily and you can cut them cleanly.
- Let the bars cool all the way down before cutting them. This will help them set and give them nice, clean edges.
Substitutions
- No eggnog? You can use heavy cream and a little nutmeg instead for a taste that is comparable.
- No gluten? For the crust and crumble, use a gluten-free flour blend that is 1:1.
- Want a change? For that spiked eggnog flavor, add a little rum essence to the cheesecake filling.
Make Ahead & Storage
You can prepare the crust and crumble mix the day before and keep it in the fridge. The baked bars also stay fresh in the fridge overnight, so they’re great for making ahead of time for a holiday party.
You may keep leftover bars in the fridge for up to five days if you put them in an airtight container. They taste great right out of the fridge or when they are a little warm!
Eggnog cheesecake crumble bars are a warm and festive dessert that will make your holiday parties even more special.
They are simple enough for a family baking day and fancy enough to wow your guests. I can’t wait for you to taste them!