Print

Gingerbread Eggnog Cheesecake Bars

Courtney S.

These gooey and decadent bars are the Undeniably Dairy judge’s choice for the 2022 Holiday Cookie Recipe Contest! The winner, Courtney S., used real butter, cream cheese and eggnog to create this dairy-packed bar with a holiday twist.
2.5 (5 Reviews)
5
(1)
4
(0)
3
(2)
2
(0)
1
(2)
Read Reviews
50 min Prep Time
48 min Cook Time
  • Prep Time: 50 min
  • Cook Time: 48 min

Ingredients

  • Cookie Base

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon clove

  • Cheesecake Filling

  • 8 oz. softened cream cheese
  • 1/2 cup full fat commercial eggnog
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon rum extract
  • 1/4 teaspoon nutmeg
  • 1 egg

  • Drizzle

  • 1/4 cup caramel sauce (optional)

Instructions

Step 1

Heat oven to 350˚F. Lightly butter an 8”x8” baking pan.

Step 2

Cream butter, brown sugar, and granulated sugar in stand mixer fitted with a paddle attachment until light and fluffy. Add molasses, egg, and vanilla. Mix until well incorporated.

Step 3

Sift flour, salt, baking soda, ginger, cinnamon, and cloves in a medium bowl.

Step 4

Add to creamed mixture and mix until thoroughly combined. Spread into prepared baking pan.

Step 5

Combine cream cheese, eggnog, brown sugar, vanilla, rum extract, and nutmeg in a separate bowl. Beat until light and fluffy, about 4-5 minutes. Add egg and mix until smooth and well incorporated.

Step 6

Pour cream cheese mixture over cookie crust and smooth until evenly distributed. Place pan inside a 9”x13” baking pan and fill halfway up the sides with warm water.

Step 7

Bake 45-48 minutes. The cheesecake topping will have a slight jiggle.

Step 8

Cool completely and drizzle with caramel sauce. Cut into 16 squares using a moistened knife.