Eggnog Cheesecake Bars are creamy holiday dessert squares with a gingerbread cookie crust, a smooth eggnog filling, and a swirl of whipped cream on top. They have a rich, velvety texture and a festive flavor that is perfect for holiday gatherings.
Preheat oven to 350 F. Line a 9x9 baking pan with parchment paper, leaving an overhang.
Mix the crushed gingerbread cookies, melted butter, and brown sugar until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
Reduce oven temperature to 325 F.
Beat cream cheese until smooth. Add brown sugar and mix until creamy. Scrap down the sides and mix for another 15 seconds. On low speed, add eggs one at a time, mixing until combined before adding the next egg. Stir in vanilla and nutmeg.
In a measuring cup or bowl, whisk the eggnog and cornstarch together until smooth. Slowly pour into the cream cheese mixture and mix just until combined.
Pour the filling over the crust. Bake for 40 to 50 minutes or until the edges look set and the center has a gentle jiggle. Do not overbake.
Cool to room temperature, then refrigerate for at least 4 hours, however I highly recommend overnight.
Make the whipped cream: Whip heavy cream, powdered sugar, and almond extract until stiff peaks form. Transfer to a piping bag with a Wilton 2D tip. Slice into bars and top with piped whipped cream.
