Eggnog Cheesecake Brownies Recipe

Introduction

These Eggnog Cheesecake Brownies combine rich, fudgy chocolate with creamy, spiced cheesecake and the festive flavor of eggnog. Perfect for holiday gatherings or any time you want a decadent treat with a seasonal twist.

Ingredients

• 1 – 9×13 box brownie mix plus ingredients listed on the box
• 1 – 8 ounce package cream cheese, softened
• 1/4 cup eggnog
• 1 tablespoon cornstarch
• 1 – 14 ounce can sweetened condensed milk
• 1 large egg
• 1 tablespoon all purpose flour
• 1 teaspoon rum extract
• 1 1/2 teaspoons nutmeg, divided
• Eggnog Whipped Cream for serving (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13 inch pan with nonstick spray.
2. Step 2: Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan and set aside.
3. Step 3: In a large bowl, beat the softened cream cheese and eggnog together until smooth and creamy.
4. Step 4: Add the sweetened condensed milk, flour, cornstarch, egg, rum extract, and 1 teaspoon of nutmeg. Beat until all ingredients are fully incorporated.
5. Step 5: Spoon the cheesecake batter carefully over the brownie batter, making sure to cover it evenly.
6. Step 6: Bake for 40 to 50 minutes, until the cheesecake layer is set and the edges are lightly golden.
7. Step 7: Cool the brownies on a wire rack for 1-2 hours, then refrigerate for 3-4 hours until completely chilled and firm.
8. Step 8: Serve chilled, optionally topped with swirls of eggnog whipped cream using a piping bag with a 1M tip for a festive presentation.

Tips & Variations

• Use fresh nutmeg for the best flavor, and adjust the amount to your taste if you prefer a stronger spice note.
• For a boozy twist, add a tablespoon of bourbon or dark rum to the cheesecake batter instead of rum extract.
• Try mixing in mini chocolate chips or chopped pecans to the brownie layer for added texture.
• If you want a thicker cheesecake layer, double the cheesecake batter ingredients and bake until set.

Storage

Store these brownies in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if you prefer them warm, but they are delicious straight from the fridge. Do not freeze as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without eggnog?

You can substitute the eggnog with whole milk or cream mixed with a pinch of cinnamon and nutmeg, but the distinct flavor of eggnog is key to this recipe’s festive charm.

Can I use homemade brownies instead of a mix?

Yes, homemade brownies will work perfectly. Just prepare your favorite recipe and spread the cheesecake batter on top before baking.

Eggnog Cheesecake Brownies Recipe

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★★★★★

4.6 from 66 reviews

• Author: Thomas
• Total Time: 5 hours 5 minutes
• Yield: 12 servings 1x

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Description

Delight in the festive flavors of Eggnog Cheesecake Brownies, combining rich, fudgy brownies with a creamy eggnog cheesecake layer topped with a swirl of eggnog whipped cream. Perfect for holiday gatherings, this decadent dessert blends the classic warmth of nutmeg and rum extract for an irresistible seasonal treat.

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Ingredients

Scale 1x2x3x

Brownie Layer

• 1 – 9x13 inch box brownie mix (plus ingredients required on the box)

Cheesecake Layer

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup eggnog
• 1 tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk
• 1 large egg
• 1 tablespoon all purpose flour
• 1 teaspoon rum extract
• 1 1/2 teaspoons nutmeg, divided

Eggnog Whipped Cream (for serving)

• Eggnog whipped cream (prepared separately with eggnog and heavy cream)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking pan with nonstick spray to prevent sticking.
2. Prepare Brownie Batter: Mix the brownie batter according to the directions on the back of the box. Once mixed, spread the batter evenly in the prepared baking pan. Set aside while preparing the cheesecake layer.
3. Mix Cream Cheese and Eggnog: In a large bowl, beat the softened cream cheese together with the eggnog until the mixture is smooth and creamy, ensuring no lumps remain.
4. Add Remaining Cheesecake Ingredients: Add the sweetened condensed milk, all purpose flour, cornstarch, egg, rum extract, and 1 teaspoon of nutmeg to the cream cheese mixture. Beat all ingredients until well incorporated and a smooth batter forms.
5. Layer Cheesecake Batter: Slowly spoon the cheesecake batter over the brownie batter in the pan, spreading carefully to cover the brownie layer completely for even baking.
6. Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the cheesecake layer is set and edges are lightly golden.
7. Cool and Chill: Remove brownies from oven and let cool on a wire rack for 1 to 2 hours. Then refrigerate for 3 to 4 hours or until completely chilled and firm.
8. Serve with Whipped Cream: Before serving, garnish chilled brownies with a swirl of eggnog whipped cream, using a piping bag fitted with a 1M icing tip for a festive look.

Notes

• Use full-fat cream cheese and sweetened condensed milk for best creamy texture.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
• Allow the brownies to cool completely before refrigerating to ensure proper setting.
• Eggnog whipped cream can be made by whipping heavy cream with some eggnog and a touch of sugar until stiff peaks form.
• If you prefer, substitute rum extract with vanilla extract for a milder taste.
• Store leftover brownies tightly covered in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Eggnog Cheesecake Brownies, Holiday Dessert, Brownies with Cheesecake Layer, Festive Dessert, Nutmeg Brownies, Rum Extract, Eggnog Dessert