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Eggnog Cheesecake Slab Bars with Cranberry Gelee

Posted by Josh Kaplan on
Eggnog Cheesecake Slab Bars with Cranberry Gelee



3 cups graham cracker crumbs

3 tbsp sugar

1 ½ sticks butter, softened

1 pinch of salt



½ cup brown sugar  

½ cup eggnog

16 oz cream cheese (room temperature)

3 large eggs

1 tbsp flour  

1 tsp vanilla extract

¼ tsp ground nutmeg  

1/8 tsp ground cinnamon  

¼ tsp salt


Cranberry Gelee: 

3 cups whole cranberries

¾ cup sugar

3 tbsp orange juice   

3 tbsp white wine

3 tsp unflavored gelatin



  1. Preheat oven to 350 degrees F.
  2. Mix together all crust ingredients.
  3. Line a rimmed baking sheet with If You Care Parchment Paper, then set aside.
  4. Combine all cheesecake ingredients in the bowl of an electric mixer and mix until smooth.
  5. Add cheesecake mixture to the pie dough and bake for another 20 minutes until set.
  6. Meanwhile, add the cranberries and about ¾ cup water to a medium saucepan and boil for 5-7 minutes.Transfer to a blender or food processor and puree until smooth, then strain and set aside.
  7. In the same (cleaned) saucepan, add the sugar and 6 tbsp water and boil until the sugar dissolves completely, then add the orange juice, wine, cranberry mixture and sugar to blender and blend until smooth.
  8. In a small bowl, mix together gelatin and 3 tbsp water and allow to sit for about 5 minutes. Blend the gelatin into the cranberries until smooth. 
  9. Spread cranberry mixture over cooled cheesecake and allow to refrigerate for at least an hour.
  10. Slice, serve and enjoy!


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