Chocolate Eggnog Cheesecake Squares
Indulge in the creamy decadence of Chocolate Eggnog Cheesecake Squares, a holiday-inspired dessert that combines the velvety richness of cheesecake with the festive flavors of eggnog and nutmeg. Perfectly layered on a buttery graham cracker crust, these squares feature a luscious marbled swirl of melted chocolate, adding a touch of elegance to each bite. With just 20 minutes of prep time and easy-to-follow steps, this recipe is ideal for entertaining or treating yourself during the holiday season. Chilled to perfection, these cheesecake squares are a show-stopping addition to any dessert table and can be made ahead for stress-free hosting.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar (for the crust)
- 16 oz cream cheese, softened
- 0.75 cup granulated sugar (for the filling)
- 0.5 cup eggnog
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon ground nutmeg
- 0.5 cup semi-sweet chocolate chips, melted
Instructions
Preheat your oven to 325°F (162°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang to lift the squares out later, and lightly grease it.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand. Press evenly into the prepared baking pan to form the crust. Bake for 8 minutes, then remove from oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy, using a hand mixer or stand mixer on medium speed.
Add the eggnog, eggs, vanilla extract, and nutmeg to the cream cheese mixture. Beat until fully incorporated and smooth.
Pour half of the cheesecake batter over the cooled crust and spread evenly with a spatula.
Drizzle the melted chocolate over the batter layer in thin lines. Use a knife or skewer to gently swirl the chocolate into the batter for a marbled effect.
Pour the remaining cheesecake batter over the top, spreading it evenly to cover the swirled layer.
Bake in the preheated oven for 30-35 minutes, or until the center is just set and slightly jiggly when shaken.
Remove the pan from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to firm up completely.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 23.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
