Everyone knows that the holiday season is the best season for baking some delicious treats! And you know what else the holiday season is best for? Enjoying some Stewart’s Eggnog! We thought we’d combine these two classic holiday traditions and create a delicious eggnog holiday dessert for you to enjoy.
Check out our twist on a classic cheesecake dessert with these Stewart’s Eggnog Cheesecake Bars! With a warm and spicy graham cracker crust, creamy eggnog cheesecake filling, and a sweet eggnog whipped cream topping, they are the perfect treat to whip up for any holiday party or gathering.
Give ‘em a try, and taste the eggnog deliciousness for yourself!
Ingredients:
Crust:
1 ½ cup graham cracker crumbs
3 tbsp granulated sugar
4 tbsp butter, melted
(optional):
½ tsp nutmeg
½ tsp cinnamon
⅛ tsp ground cloves
Filling:
16oz cream cheese, softened
¾ cup granulated sugar
2 large eggs*
1 large egg yolk
2 tbsp all purpose flour
¾ cup Stewart’s Eggnog
1 tbsp vanilla extract (or bourbon extract for a boozier flavor)
½ tsp nutmeg
Pinch salt
*for the best results, let your eggs come to room temperature first
(Optional) Eggnog Whipped Cream Topping:
1 cup heavy whipping cream
¼ cup Stewart’s Eggnog
¼ cup powdered sugar
½ tsp vanilla extract
Instructions:
Preheat oven to 350 and grease a 9×9 inch baking pan.
For the crust: In a medium bowl, mix the graham cracker crumbs, sugar, salt, and spices. Add the melted butter and stir until combined. Pour the crumb mixture into your baking dish, then use your hands or a spatula to press down the crumbs until firm. Bake crust for 10 minutes, then set aside to cool.
For the filling: Add softened cream cheese to a large mixing bowl, and mix with beaters until fluffy (3-4 minutes). Add the granulated sugar and beat for an additional 2-3 minutes until smooth.
Next, add in the eggs, egg yolk, vanilla extract (or bourbon extract if you choose), and Stewart’s Eggnog. Beat until combined and smooth. Mix in the flour, nutmeg, and salt until smooth. Finally, pour the eggnog cheesecake mixture over the cooled crust. Now it’s time to bake!
OPTIONAL: Put your pan in a water bath! This will help keep the edges from browning and becoming too firm. For a water bath, place your 9×9 pan in a larger pan, and fill the larger pan up halfway with hot water.
Place your cheesecake (and water bath if using), in the oven and bake for 35-40 minutes. When done, the top should be set, but still slightly jiggly! Remove your pan and set on a wire rack to cool for 30 minutes. After 30 minutes, place the cheesecake in the fridge. Let refrigerate for at least 4 hours, but overnight would be best.
For the Eggnog Whipped Cream: Add the heavy whipping cream, eggnog, powdered sugar, and vanilla extract to a large mixing bowl. Beat on high speed until the mixture is fluffy and stiff peaks form, roughly 8-10 minutes. Don’t overmix, or your whipped cream will become grainy and will eventually form butter.
Final steps! Once your cheesecake is fully cooled, top with your eggnog whipped cream and sprinkle with nutmeg for a garnish if you like.
Serve up, and enjoy!