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    Home - Bars - Brownie Recipes

    Published: Dec 20, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Eggnog Cheesecake Brownies

    Jump to Recipe Print Recipe

    These eggnog cheesecake brownies are guaranteed to make even the most strong-headed eggnog hater fall in love. Creamy eggnog cheesecake swirls into my favorite one-bowl brownies to create an unforgettable holiday dessert. 

    Eggnog Cheesecake Brownies - basically the best holiday dessert ever. It will even win over those eggnog haters!

    I'm going to be honest with you,  I've never been a huge eggnog fan. The thought of drinking raw eggs wasn't too bad. I mean, I eat raw cookie dough like it's an essential food group. It was how creamy the drink was and the general flavor that got to me. It just wasn't my thing. Somehow it felt unnaturally creamy.. and the nutmeg way too strong.

    I feel like eggnog is just one of those drinks you have to have at least once during the holidays, so I figured I may as well try and find an eggnog that I liked. And I found it. There's this Southern Comfort eggnog that I actually quite like because it is just sweet and not too creamy feeling, but also has a nice balance of vanilla to nutmeg that keeps the nutmeg from being overpowering. I decided I needed to use it in a dessert. I needed to share my new love of this nog with the world.

    Regardless if you love or hate eggnog, you WILL love these eggnog cheesecake brownies. That's a promise

    So I was watching this holiday baking competition (you know the one - I just can't think of the name of it now) and one of the contestants reduced her eggnog to bring out the flavors and I was really interested in how the eggnog looked as it reduced. Thick and yellowish - like a paste. I thought that might be a good method to try when making cheesecake. Because I love cheesecake and I am promising to try and share more cheesecake on the blog.

    I reduced my eggnog until I got to that paste-like stage and fell in love! Warm, thickened eggnog is pretty darn good people. Try it! I decided to swirl it in my favorite one-bowl brownie batter that I like to make it even more indulgent and qualify as something I can add to my cookie platter this year. And let me tell you... these eggnog cheesecake brownies were the first to go!

    Eggnog cheesecake swirled brownies for the win. These will be your new favorite holiday treat!

     

    Recipe Card

    Eggnog Cheesecake Brownies - basically the best holiday dessert ever. It will even win over those eggnog haters!

    Eggnog Cheesecake Brownies

    Amanda Powell
    Fudgy, swirled eggnog cheesecake brownies are sure to be your families new favorite holiday recipe to make each year!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Bars
    Cuisine American
    Calories 377 kcal

    Ingredients
      

    For the Eggnog Cheesecake

    • 1 ½ cups eggnog
    • 6 oz cream cheese room temperature
    • 1 egg room temperature
    • ⅓ cup sugar
    • ¼ teaspoon nutmeg optional*

    For the Brownies

    • ½ cup unsalted butter
    • 9 ounces semi-sweet chocolate
    • ⅔ cups lightly packed brown sugar
    • 3 large eggs
    • 1 teaspoon vanilla
    • ¼ cup Dutch-processed cocoa
    • 1 cup flour
    • ½ teaspoon salt

    Instructions
     

    • Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper.
    • Heat a small skillet on medium high and add the eggnog. Simmer, stirring frequently, until the mixture is reduced. It will look thick, slightly yellow, and almost like a paste. Allow to cool to room temperature.
    • Beat the reduced eggnog with the cream cheese until completely combined. Beat in the egg, sugar, and nutmeg if using. Set aside.
    • On a double boiler, add the butter and chocolate together and melt.
    • Mix to combine. Remove the top pot of your double boiler from the heat and allow to cool slightly before beating in the sugar and eggs. Add in the vanilla, then the cocoa powder, flour, and salt.
    • Pour ¾ of the brownie mixture into the pan, then top with the eggnog cheesecake filling, making sure the cheesecake is spread evenly.
    • Dollop the remaining ¼ of the brownie mixture over the cheesecake mixture and then swirl in.
    • Bake for about 30 - 35 minutes, or until a toothpick comes out clean. Allow to cool completely, then remove from the pan and slice.

    Notes

    *The nutmeg is only needed depending on the brand of eggnog you use. I actually found that the eggnog I used could use a bit more nutmeg after being reduced and added to the cheesecake batter.

    Nutrition

    Serving: 1gCalories: 377kcalCarbohydrates: 42gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 8gCholesterol: 115mgSodium: 180mgFiber: 2gSugar: 30g
    Keyword brownies, cheesecake, chocolate, eggnog
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. talya says

      December 22, 2021 at 8:19 pm

      Hi there, these sound delightful and I'd love to try making them for our family holiday gathering. Thoughts on making them ahead (specifically how far ahead might work) and traveling with them (should they be stored in the fridge)? Thanks!

      Reply
    2. June @ How to Philosophize with Cake says

      December 31, 2015 at 7:47 pm

      I'm glad you saw the light for eggnog! because that stuff is so good, you can't miss out on it 😛 This looks like a great use for it, so rich and decadent 🙂

      Reply
    3. sophie says

      December 29, 2015 at 1:51 pm

      Thank you for the recipe! I get a jar of eggnog every year for Christmas and needless to say, no one in the house drinks it, so it was great to find this recipe.
      For anyone interested, I baked these in muffin cups. You can get between 14-16 regular-sized muffin versions of this cheesecake brownie.

      Thank you again and Merry Christmas and Happy New Year!

      Reply
      • Amanda says

        December 29, 2015 at 2:10 pm

        Oh a brownie cup version sounds so delicious and handy! Thank you so much for trying my brownies and commenting! Merry Christmas and I hope you have an amazing New Year! 🙂

        Reply
        • Christa Lynn Macnear says

          December 09, 2018 at 2:26 pm

          Have you tried freezing these brownies? I make Christmas baskets for family and friends and begin my baking a little early and freeze some of it so I have plenty for the baskets.. I would appreciate your opinion about this or any other possible traits that would be good in the baskets as well. Thank you very much.

          Christalynn

        • Amanda says

          December 09, 2018 at 2:44 pm

          I have not tried freezing them, but I don’t see a reason they wouldn’t freeze just as well as any other brownies. There are many other festive treats and even peppermint bark brownies you can try. I recommend searching through the site’s recipe index. The home page has a winter recipe index that has most of the holiday recipes included!

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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