Eggnog Cheesecake Bars with Biscoff Cookie Crust
Can I tell you a secret? I hate eggnog. There, I said it. I’m not opposed to the flavor alone but something about the viscosity makes me ill upon a single sip so it’s usually a no-go for me. And it may also be tied to the 8 odd holiday seasons I spent turning out eggnog latte after eggnog latte and the trauma associated with the experience during my barista days. Eggnog is VERY loud when steaming on an espresso machine. Like violently so. Like if you turn your back for a second while it’s steaming the pitcher could rattle right off the machine and splatter all over the floor violent. Ahem, speaking from experience… It also has a tendency to splatter you when steaming so baristas are actually instructed to place their hand over the pitcher when it first starts to steam, thus shielding yourself from said splatters. Trust me when I say if you’ve been burned by eggnog and it’s spat in your eye and been spilled down the front of your apron enough times, there is no love lost. And it also turns into a scrambled egg mess if steamed too hot so there’s that, too. My relationship with eggnog is a complicated one but it only better serves to demonstrate how delicious these little cheesecake bars really are.
These little bars are a perfect holiday treat to bring to a party and be shared! The are so simple to make, too! They start with a biscoff cookie crust which is kinda genius paired with eggnog, if I do say so myself. Biscoff cookies, the very same cookies turned into speculoos cookie butter and often the little package of cookies you receive on flights, are the base of our crust. They are buttery and crispy and have a warm, spice flavor sort of like gingerbread but less molassy. They make for a perfect crispy crust which contrasts nicely with the creamy spiced cheesecake filling on top which is rich with the flavor of eggnog and nutmeg oh and a little bourbon too cause it’s the holidays and why the hell not. The result is a crispy spiced base and a creamy, custardy top, the perfect holiday yin and yang. Eggnog lovers will rejoice and speaking as a hater, they may even convert those typically opposed to nog. Let me know if you give these a try!
Eggnog Cheesecake Bars with Biscoff Cookie Crust
makes 12 bars
crust
1 8.8 oz package Biscoff cookies
1/4 c granulated sugar
6 T unsalted butter, melted and cooled slightly
pinch of Himalayan pink salt
1/4 t ground nutmeg
1/2 t ground cinnamon
filling
16 oz cream cheese (2 packages), room temperature
1/2 c eggnog, room temperature
2 T bourbon (rum or brandy would also work)
2 large eggs, room temperature
1 t vanilla bean paste (or vanilla extract)
1/3 c organic granulated cane sugar
1/2 t ground nutmeg
make the crust
Preheat oven to 350 F. Add the cookies and sugar to a food processor and pulse to fine crumbs. Add in the butter, salt, and spices and pulse again to combine until crust starts to clump together. Add to a parchment-lined 8 x 8 inch baking dish and press firmly to even out the crust in a single layer. Bake for about 10-12 minutes, until golden and crisp. Allow to cool while you make the filling.
make the filling
In the bowl of a stand mixer fitted with the paddle attachment (or you could also whisk by hand), add in the cream cheese and beat on medium speed for about 2 minutes, until fluffy. Scrape down the sides of the bowl and add in the eggs, eggnog, bourbon, vanilla, sugar, and nutmeg and beat again on medium speed until well mixed. Pour mixture over the cooled crust and gently tap the baking dish on the counter to remove any air bubbles. Bake for about 40-45 minutes, until center is just set but a little wobbly when you jiggle the pan and the top has a pale golden color. Allow to cool and firm up for at least 1 hour before removing from pan and slicing. Slice into 9 equal squares for larger bars or 12 for smaller, snack-size portions. Enjoy!
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