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Eggnog Creme Brulee Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes plus chilling time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Eggnog Crème Brûlée Cheesecake Bars combine the rich, creamy texture of classic cheesecake with the festive flavors of eggnog and nutmeg, topped with a perfectly caramelized sugar crust. Ideal for holiday gatherings, these bars offer a delightful twist with a smooth custard filling over a buttery graham cracker crust, finished with the signature brûlée crunch.

Ingredients

For the Crust

  • Vegetable oil cooking spray (for pan)
  • 1 1/2 cups graham cracker crumbs (finely ground)
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter (melted)

For the Filling

  • 16 ounces cream cheese (room temperature)
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup eggnog
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons sugar (for sprinkling on top)

Special Equipment

  • Culinary torch

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Lightly coat a 9-inch baking dish with vegetable oil cooking spray. In a mixing bowl, combine the finely ground graham cracker crumbs, 3 tablespoons of sugar, and the melted unsalted butter. Press this mixture evenly into the bottom of the prepared baking dish. Bake the crust for 12 to 15 minutes until it is just browned around the edges. Remove from oven and allow to cool completely.
  2. Make the filling: Using a mixer on medium speed, beat the room temperature cream cheese for about 2 minutes until fluffy. Gradually add the remaining 3/4 cup sugar, eggs, egg yolk, eggnog, all-purpose flour, vanilla extract, freshly grated nutmeg, and salt. Beat the mixture until it is smooth and free of lumps. Pour the cheesecake filling evenly over the cooled crust in the baking dish.
  3. Set up water bath: Place the baking dish with the cheesecake batter inside a larger baking dish or roasting pan. Carefully pour hot water into the larger pan so that it reaches halfway up the sides of the smaller baking dish. This water bath helps the cheesecake bake evenly and develop a smooth texture.
  4. Bake the cheesecake: Bake in the preheated oven for 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle. Remove the smaller baking dish from the water bath, then transfer it to a wire rack to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or ideally overnight to fully set.
  5. Finish with brûlée topping: After chilling, cut the cheesecake into bars or squares. Sprinkle each bar evenly with sugar, then use a culinary torch to caramelize the sugar until it forms a crispy, golden brown crust reminiscent of crème brûlée. Serve immediately and enjoy the festive dessert.

Notes

  • Room temperature cream cheese ensures a smooth filling without lumps.
  • A water bath is critical for even baking and to prevent cracking.
  • Use a culinary torch for best results when caramelizing sugar; alternatively, you can broil briefly but watch carefully to avoid burning.
  • Bars can be stored covered in the refrigerator for up to 3 days.
  • Freshly grated nutmeg adds a fragrant, authentic holiday flavor.

Find it online: https://ivysrecipes.com/eggnog-creme-brulee-cheesecake-bars-recipe/