Eggnog Cranberry Swirl Cheesecake Bars

A perfect crowd pleasing holiday cheesecake bar recipe. Creamy eggnog cheesecake bars with swirls of tart homemade cranberry puree.

Eggnog Cranberry Swirl Cheesecake Bar Recipe from bakedbyrachel.com

So, I just finished the first season of Alias. Basically that means I’m totally hooked or I’d have given up after the first few episodes. I’m kind of bummed it’s only five seasons but it’s better than not having a fun new to me series to watch. I know it’s totally far fetched and unrealistic but it’s still a lot of fun to watch. Plus it’s entertaining to see Jennifer Garner kicking butt.

While we’re on the entertainment topic, once again, have you seen the trailer for Maleficent yet? I’m just a tad excited for it. I’m obsessed with all of these grown up versions (aka real people) of my favorite Disney movies from my childhood.

But what I’m most excited for is Catching Fire. I’m sure you’ll be hearing me babble on about my excitement more in the coming days and after the fact. Fingers crossed it’s really good or I’m going to be bummed. If you haven’t read the books, you really need to before watching the movies because like any movie based on a book – the books are worlds better. So, have you read the series and are you going to see it?

Eggnog Cranberry Swirl Cheesecake Bar Recipe from bakedbyrachel.com

Now, these bars. I love pumpkin, I do. but it was time for a change. Cranberry needs the spotlight  for a minute. I just happened to see cartons of eggnog at the store already so this recipe was meant to be. I’ve already shared a mini eggnog cheesecake recipe but I felt the need to make a crowd pleasing easy to make and serve recipe. No special pan required, kind of dessert. This is just that.

These creamy eggnog cheesecake bars are easy to make and a cinch to serve. Slice them into whatever size or shape you desire to feed your friends and family. My favorite part is the tart cranberry swirls. It’s a perfect flavor combination. These eggnog cheesecake bars are a must make for your Thanksgiving (and even Christmas!) dessert table. Eggnog is a full season long flavor! It’s time to grab a carton and get baking!

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Eggnog Cranberry Swirl Cheesecake Bar Recipe from bakedbyrachel.com

Eggnog Cranberry Swirl Cheesecake Bars

Creamy eggnog cheesecake bars with swirls of tart homemade cranberry puree. A perfect crowd pleasing holiday cheesecake bar.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12 plus

Ingredients

Cranberry puree:

  • 1 C whole cranberries fresh or frozen
  • 2 Tbsp granulated sugar
  • 2 Tbsp water

Crust:

  • 2 C graham cracker crumbs
  • 1/4 C granulated sugar
  • 1/2 tsp ground nutmeg
  • 4 Tbsp unsalted butter melted

Filling:

  • 20 oz cream cheese softened
  • 3/4 C granulated sugar
  • 3/4 C eggnog
  • 3/4 tsp vanilla
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 Tbsp all purpose flour
  • 2 large eggs

Instructions

  • In a small saucepan over medium heat, add cranberries, sugar and water. Stir occasionally, cooking until cranberries have all burst. Press mixture through a fine mesh strainer into a clean bowl. Discard solids. Cover and chill.
  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Lightly grease parchment with baking spray.
  • In a food processor, combine crust ingredients. Press firmly onto bottom of prepared baking pan, creating an even layer. Bake for 8-10 minutes.
  • In a large bowl or stand mixer, beat cream cheese with sugar until smooth. With mixer on low, add eggnog, vanilla, salt, nutmeg and flour. Gradually increase speed while adding remaining two eggs. Beat just until mixture is combined and no lumps remain. Pour filling onto prepared crust, spreading evenly.
  • Dollop cranberry puree over filling. Use a toothpick or knife to swirl cranberry puree.
  • Bake for 40 minutes or until filling is set. Cool in pan until cheesecake is room temperature. Transfer to refrigerator to cool completely. When cheesecake is sufficiently chilled, carefully grab parchment paper to remove cheesecake from pan. Slice into equal squares. Serve immediately or store chilled until ready to eat.

Notes

Serves roughly 12-16.
An original recipe from Baked by Rachel

More desserts for Thanksgiving:
Apple crisp for a crowd
Maple pumpkin mini cheesecakes with brown sugar maple whipped cream
Perfect (non-cakey) soft batch pumpkin chocolate chip cookies
Deep dish apple pie
Mini apple pie cheesecakes with brown sugar whipped cream
Apple snickerdoodle cobbler
Jamaican spiced pumpkin pie
German apple pie
Mini eggnog cheesecakes

Items used in this recipe:

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