How do I store these gluten free eggnog cheesecake bars?

Keep them covered in the refrigerator for up to 5 days. They cut cleanest after at least 4 hours of chilling. See the storage section above for freezing.

Where do I get gluten free eggnog?

I used Darigold Eggnog that I got at our local Walmart grocery store. Many store eggnogs don't say gluten free on the label, so always read the ingredients on what you can find locally.

Why did my eggnog cheesecake bars crack?

Cracks usually come from overmixing after the eggs go in, overbaking, or cooling too fast. Mix on low just until smooth, take the bars out while the center still jiggles a little, and let them cool on the counter before they go in the fridge. The pan of water in the oven helps too.

Why are my cheesecake bars soft in the middle?

They most likely need more chilling time. Cheesecake keeps setting as it cools, so give the bars a full 4 hours in the fridge, or overnight. If the center was still liquid (not just wobbly) when you took them out, bake a few minutes longer next time.

Can I use store bought gingersnaps for the crust?

Yes. Use a gingersnap cookie labeled gluten free and crush enough for 3 cups of fine crumbs. Store bought cookies can be crunchier and sweeter than homemade, so press the crust firmly so it holds together.

Can I make these without pecans?

Yes. Leave out the pecans and use 3 1/2 cups gingersnap crumbs and 1/2 cup melted butter. The crust will be a little less toasty but still holds together.

Can I make these with homemade eggnog?

Yes, as long as it is thick and creamy. Thin or low fat eggnog makes a softer filling that may need a little longer in the oven to set.

Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust

Description

These gluten free eggnog cheesecake bars have a silky, spiced eggnog filling on a crunchy gingersnap pecan crust. There is no flour in the filling and no fussy water bath. Bake them the day before so they can chill, then slice and serve for an easy holiday dessert.

Ingredients

Units Scale

Crust:

3 cups crushed Gluten Free Gingersnap Cookies
1 cup Pecans, finely chopped
1/2 cup Unsalted Butter, melted

Filling:

2 - 8 ounce packages Cream Cheese
1/2 cup Granulated Sugar
3 large Eggs
1/2 cup Eggnog
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/4 tsp. Sea Salt

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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 combining 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 5 days.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Gingersnaps: I use my homemade gluten free gingersnap cookies, but any store bought gingersnap labeled gluten free works. You need 3 cups of fine crumbs.

Eggnog: Check the label. Not every eggnog is labeled gluten free.

Water pan: The pan of hot water goes on a rack in the oven while it preheats. It keeps the oven steamy so the bars are less likely to crack.

Doneness: The bars are ready when the edges are set and lightly browned and the center still jiggles a little.

Chill time: Plan for about 1 hour of cooling on the counter plus at least 4 hours in the fridge before cutting. The total time above doesn't include this wait.

Cutting: Use a sharp knife dipped in hot water and wiped dry between cuts. Cut 12 large bars or 24 small squares.

Storage: Keep covered in the refrigerator for up to 5 days.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American