Eggnog Cheesecake Bars with Cranberry Swirl

Before Thanksgiving, hearing Christmas music turned me into a Grinch. Even seeing a billboard for a radio station playing 24/7 Christmas music annoyed me. But guess what radio station I tuned into yesterday while on my usual daily commute? I caved, but don’t really enjoy the newer Christmas songs. I tend to prefer the classics or covers of the classics. What is your favorite kind of Christmas music?

However since Thanksgiving recently past, here’s another recipe that will help you use up any leftover cranberry sauce while transitioning into the wintry holidays with the flavor of eggnog – eggnog cheesecake with a cranberry swirl! Awfully pretty arn’t they? I was a little sad that the swirls cracked away from the cheesecake a little, so next time I would mix the cranberry puree with a little bit of the cheesecake filling first. This would result in a paler color but hopefully keep the swirls intact with the rest.

Eggnog Cheesecake Bars with Cranberry Swirl

If you need some more help getting into the holiday spirit, head on over to Twitter and retweet my tweet for a chance to win a giveaway from Baker’s Secret!

One year ago: Hot Cocoa Blossoms

Three years ago: Latkas


Makes 16 bars



3 oz. graham cracker crumbs

1 oz. pecans, crushed

2 Tbsp unsalted butter, melted


16 oz. cream cheese, room temperature

1/2 cup sugar

1/2 cup eggnog

1/2 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp salt

1 Tbsp all-purpose flour

2 eggs

1/2 cup cranberry sauce, pureed


  1. Preheat oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving an overhang and lightly grease with nonstick spray.
  2. In a small bowl, combine the graham cracker crumbs, crushed pecans, and butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Press firmly onto bottom of prepared baking pan, using the bottom of a drinking glass to ensure that the crust is even. Bake for 8-10 minutes.
  3. In a large bowl or stand mixer, beat cream cheese and sugar until smooth. Add eggnog, vanilla, salt, nutmeg and flour and stir. Add eggs and beat just until combined and no lumps remain. Pour filling onto prepared crust, spreading evenly.
  4. Dollop cranberry puree over filling. Use a toothpick or knife to swirl cranberry puree.
  5. Bake for 40 minutes or until set. Cool in pan until cheesecake is room temperature. Transfer to refrigerator to chill. Once chilled, use parchment paper to lift cheesecake from pan. Slice into equal squares. Serve immediately or store chilled until ready to eat.

Source: Adapted from Baked by Rachel and Gina’s Skinny Taste.


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