Eggnog Cookie Bars

These eggnog cookie bars, with a layer of eggnog shortbread topped by a layer of eggnog cheesecake and then sprinkled with more shortbread cookie dough, are a wonderful holiday dessert. 

If you have some leftover eggnog, this is a great dessert for using it up. Then again, these eggnog cookie bars are actually worth buying eggnog just to make them. 

If you are hosting a Christmas party, set these out on your dessert table and watch them disappear. I like to serve them with a sprinkling of freshly ground nutmeg along with little mini forks. A dollop of whipped cream goes nicely with these too. 

Ingredients in these Eggnog Cookie Bars:

These bars begin with a shortbread base. The ingredients include flour, sugar, baking powder, salt, nutmeg, cinnamon, butter, and prepared eggnog. 

The cheesecake topping component includes cream cheese, sugar, an egg, more prepared eggnog, and pure vanilla extract. 

Process for Baking:

To make these eggnog bars, you first need to make the shortbread cookie base. 

First, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon. 

Next, grate cold unsalted butter with a box grater and add it to the flour mixture and toss everything together. Make sure the butter is super cold. 

After that, stir in the eggnog and press two thirds of the mixture into an eight inch by eight inch cake pan. 

To prepare the cheesecake filling, beat together cream cheese, sugar, egg, eggnog, and vanilla extract. Pour the mixture over the cookie crust and then drop crumbles of the reserved cookie crust into the filling. 

Finally, bake the assembled bars, refrigerate them, and then cut them into cookie bars. 

More Fabulous Recipes Featuring Eggnog:

Eggnog Cheesecake

Eggnog Crème Brûlée

Eggnog Waffles

Eggnog Pots de Crème

Eggnog Muffins

Eggnog Cookies

More Sunday Funday Eggnog Recipes:

• Eggnog Carrot Kheer from Sneha's Recipe
• Eggnog Cookie Bars from Karen's Kitchen Stories
• Eggnog Mini Flans from Mayuri's Jikoni
• Eggnog White Russian from A Day in the Life on the Farm
• Family Style Eggnog from Palatable Pastime
• Homemade Eggnog from Amy's Cooking Adventures
• Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Eggnog Cookie Bars

Yield: 16 Bars

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

These eggnog cookie bars, with a layer of eggnog shortbread topped by a layer of eggnog cheesecake and then sprinkled with more shortbread cookie dough are a wonderful holiday dessert.

Ingredients

For the Cookie Base

• 250 grams (9 ounces/2 cups) all purpose flour
• 2/3 cup granulated sugar
• 3/4 teaspoon baking powderr
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cinnamon
• 12 tablespoons super cold unsalted butter, grated with a box grater
• 6 tablespoons eggnog

For the Cheesecake Filling

• 8 ounce package of full fat cream cheese, room temperature.
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup eggnog
• 1 teaspoon pure vanilla extract

Instructions

1. Heat your oven to 350 degrees F. Line an 8 inch by 8 inch cake pan with foil or parchment paper.
2. Combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon in a medium bowl.
3. Add the grated butter and toss it with the dry ingredients.
4. Add the eggnog and stir everything together with a fork. Knead the ingredients with your hands to bring them together.
5. Press 2/3 of the cookie dough into the pan.
6. Combine the Cheesecake filling ingredients together in a medium bowl with a hand mixer until everything is light, smooth, and fluffy.
7. Pour the filling over the cookie dough. Crumble the rest of the cookie dough over the filling.
8. Bake for 30 minutes and then bring to room temperature.
9. Chill overnight. Cut into 16 squares and serve.

Nutrition Facts

Calories

244

Fat (grams)

15 g

Sat. Fat (grams)

9 g

Carbs (grams)

25 g

Fiber (grams)

0 g

Net carbs

25 g

Sugar (grams)

13 g

Protein (grams)

4 g

Cholesterol (grams)

56 mg

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Karen's Kitchen Stories

eggnog, cheese cake

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Recipe adapted from Everyday Annie.