This recipe for gluten free eggnog cheesecake bars with a gingersnap crust are an easy holiday dessert. They are simple to make the day before a gathering so the cheesecake can set up and be ready to cut. I used my gluten free gingersnap cookies recipe for the crust but you could also use store bought gingersnap cookies.
These Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust are a delicious holiday treat perfect for Christmas, Thanksgiving, or New Year's celebrations. The creamy cheesecake is infused with festive eggnog flavors, while the gingersnap crust adds a delightful spice.
This easy recipe is gluten-free, making it suitable for various dietary needs. Ideal for holiday gatherings, these bars combine the rich taste of baked cheesecake with the warmth of eggnog, creating a standout dessert that captures the spirit of the season.
These are perfect for anyone looking for the best eggnog desserts or festive cheesecake options!
If you are looking for more eggnog recipes try my Gluten Free Eggnog Bundt Cake, my Gluten Free Eggnog Cake with White Chocolate Frosting, or my Gluten Free Eggnog Cookies.
You can find all of my Christmas recipes here: Easy Gluten Free Christmas Recipes
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat together the crushed gluten free gingersnap cookie, pecans and butter until they are combined and starting to stick together in clumps.
Press the crust mixture evenly in the bottom of the greased 9x13 baking dish.
Bake at 350 degrees for 8-10 minutes.
In the bowl of your stand mixer add the cream cheese and granulated sugar. Beat until combined. Wipe down the edges of your bowl with a spatula and beat until the cream cheese begins to be fluffy. Add the eggs one at a time combing them with the ingredients before adding the next.
Add the eggnog, vanilla, cinnamon, nutmeg and salt to the mixture and beat until these ingredients are mixed into the filling batter.
Fill the bottom of a baking dish with an inch of water. Add this to the oven and let the temperature come back up to 350 degrees. The water will help the cheesecake bars not to crack.
Pour the filling over the crust and bake at 350 degrees for 40 minutes or until the cheesecake is browned around the edges.
Carefully remove the bars from the oven and let them stand undisturbed while they cool.
After they have cooled, store the bars in the refrigerator for at least 4 hours before cutting them to keep the edges from crumbling.
Store the bars in an airtight container in the refrigerator for up to a week.
Supplies
Frequently Asked Questions
They should be allowed to cool completely and then they can be stored in an airtight container in the refrigerator. After they have been refrigerated for at least 4 hours I take them out and cut them into bars. Then, I place them back in an airtight container to store them in the refrigerator.
I used Darigold Eggnog that I got at our local Walmart grocery store. The 59 ounce carton says it is a gluten free product on the label. Trader Joe's also carries a seasonal eggnog, but the label doesn't say it's gluten free. Check the label and the ingredients of what you can find locally.
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Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust
- Total Time: 1 hour 5 minutes
- Yield: 12 bars
- Diet: Gluten Free
Description
This recipe for gluten free eggnog cheesecake bars with a gingersnap crust are an easy holiday dessert. They are simple to make the day before an gathering so the cheesecake can set up and be ready to cut. I used my gluten free gingersnap cookies recipe for the crust.
Ingredients
Crust:
3 cups crushed Gluten Free Gingersnap Cookies
1 cup Pecans, finely chopped
½ cup Unsalted Butter, melted
Filling:
2 - 8 ounce packages Cream Cheese
½ cup Granulated Sugar
3 large Eggs
½ cup Eggnog
1 tsp. Vanilla Extract
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¼ tsp. Sea Salt
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat together the crushed gluten free gingersnap cookie, pecans and butter until they are combined and starting to stick together in clumps.
Press the crust mixture evenly in the bottom of the greased 9x13 baking dish.
Bake at 350 degrees for 8-10 minutes.
In the bowl of your stand mixer add the cream cheese and granulated sugar. Beat until combined. Wipe down the edges of your bowl with a spatula and beat until the cream cheese begins to be fluffy. Add the eggs one at a time combing them with the ingredients before adding the next.
Add the eggnog, vanilla, cinnamon, nutmeg and salt to the mixture and beat until these ingredients are mixed into the filling batter.
Fill the bottom of a baking dish with an inch of water. Add this to the oven and let the temperature come back up to 350 degrees. The water will help the cheesecake bars not to crack.
Pour the filling over the crust and bake at 350 degrees for 40 minutes or until the cheesecake is browned around the edges.
Carefully remove the bars from the oven and let them stand undisturbed while they cool.
After they have cooled, store the bars in the refrigerator for at least 4 hours before cutting them to keep the edges from crumbling.
Store the bars in an airtight container in the refrigerator for up to a week.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bars
- Method: Baking
- Cuisine: Gluten Free
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