Next, I scatter the dried cranberries evenly over the baked crust. I don’t mix them into the batter because layering them ensures every bar gets an even distribution. Then I pour the eggnog cheesecake mixture gently on top, letting it settle naturally around the cranberries. At this point, the pan looks like a little holiday scene—red cranberries floating in pale, creamy eggnog. I tap the pan lightly on the counter to release air bubbles and place it in the oven to bake low and slow.
I bake the cheesecake bars until the edges are set but the center still has a slight wobble. This is where patience comes in. Overbaking can dry out the cheesecake, but pulling it while slightly jiggly results in that dreamy, creamy texture we all love. Once the bars finish baking, I cool them completely on a rack before chilling them in the fridge for several hours. This cooling step is crucial—it allows the flavors to meld and the texture to firm up just right. Only after chilling do I drizzle melted white chocolate on top and cut them into beautiful, clean bars.
Pro Tips for Best Results
One of the biggest tips I can share is to bring your cream cheese to room temperature before mixing. Cold cream cheese creates lumps that take forever to smooth out. When it’s soft, everything blends effortlessly into a silky batter. Trust me—this one small step saves so much frustration.
I also learned the hard way that melting white chocolate too quickly can cause it to seize. Now, I melt it in short microwave intervals, stirring between each, and it’s perfect every time. If it thickens slightly when combined with the cream cheese, just keep blending—it smooths out as the eggnog incorporates.
Another trick is to press the crust firmly and evenly into the pan. If the crust is too loose, it will crumble when you slice the bars. I use a flat-bottomed glass or measuring cup to get the crust tightly packed and perfectly level, which makes cutting clean squares so much easier.
Finally, don’t rush the chilling process. These bars need several hours in the refrigerator to set completely. I like making them the night before I need them because the extra time helps the flavor deepen and the texture become even creamier.
Common Mistakes to Avoid
The first mistake I made with this recipe was overbaking the cheesecake. It’s so tempting to bake until the center looks firm, but that leads to a dense, dry texture. The secret is removing it while the center still has a soft wobble—cooling and chilling will take care of the rest.
Another mistake is skipping the parchment paper. I once attempted these bars directly in the pan, and getting them out cleanly was nearly impossible. Parchment ensures they lift right out without losing any crust or breaking apart.(See the next page below to continue…)