Eggnog Cheesecake Bars
Creamy, homemade Eggnog Cheesecake Bars contain spiced sweetness and are topped with a buttery gingersnap crust. They’re great for the holidays!
This eggnog cheesecake bar recipe is a festive dessert suitable for whenever you want to do some holiday baking. Rich flavors of classic cheesecake are mixed with subtle nutmeg and indulgent eggnog for the best eggnog cheesecake bars you will ever eat.
Try my Homemade Eggnog.
Enjoy these fluffy cheesecake bars whenever you crave tangy and sweet with hints of vanilla and rum. Whenever I’m in the mood for everything eggnog, I usually make these bars in addition to my Eggnog Bread Pudding, Eggnog Cupcakes, and Breakfast Casserole with Eggnog.
You can never have too much eggnog during the winter season!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Gingersnap Crumbs: The crumbly base will need gingersnap crumbs, which are crushed gingersnap cookies in a bag with a rolling pin.
- Sugar: Granulated sugar is used for the crust and eggnog cheesecake filling.
- Butter: You must make sure your butter is melted to form the cheesecake crust. You can use either salted or unsalted butter.
- Cream Cheese: Cream cheese is a star of this recipe, but it needs to be softened prior to mixing the filling, or it will be difficult.
- Eggs: This cheesecake needs both whole eggs and egg yolks to be as rich as it should be.
- Eggnog: You can use your favorite store-bought eggnog or make your own. Either way, the flavors are delicious.
- Flour: To hold the filling together, a little bit of flour is used. I used all-purpose flour.
- Rum Extract: Rich rum extract enhances the eggnog flavor and gives this recipe extra festive flavors. You can find rum extract in the baking aisle at most grocery stores.
- Vanilla Extract: Pure vanilla extract gives the cheesecake rich vanilla flavors that mix well with the smooth cream cheese filling.
- Nutmeg: What is eggnog without nutmeg? Either use ground nutmeg or grate whole nutmeg.
- Salt: This cheesecake needs just a little bit of salt to have a nice, balanced flavor.
How to Make Eggnog Cheesecake Bars
- Preheat the oven to 350°F. Grease the 9-inch baking pan with butter or nonstick spray.
- Mix the gingersnap crumbs, sugar, and melted butter in a bowl. These are the ingredients for the crust.
- Press the gingersnap mixture into the greased 9×9 pan and form a crust. Bake the crust for 12 minutes in the preheated oven.
- Meanwhile, with a mixer, beat the cream cheese on medium speed until fluffy.
- Next, add ¾ cup of sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg, and salt. Mix until smooth.
- Pour the cheesecake filling into the crust.
- Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
- Bake the cheesecake for 45 minutes or until set.
- Remove the cheesecake pan from the water bath and cool on a wire rack for approximately 30 minutes.
- Refrigerate the baked cheesecake for at least three hours before serving—dust with ground nutmeg.
Should I Skip the Water Bath?
If you don’t bake cheesecake in a water bath, then you risk the possibility of the cheesecake overbaking and turning out with an overcooked texture. Cheesecake is also known to crack without a water bath.
What To Serve With It
Serve these eggnog cheesecake bars as dessert following your favorite holiday meals, such as turkey, Christmas salad, and much more!
Cheesecake Recipes
- Brownie Bottom Cheesecake
- Pecan Pie Cheesecake
- Mini Peanut Butter Cheesecakes
- White Chocolate Cranberry Cheesecake Bars
- Peanut Butter Cheesecake Brownies
- Strawberry Cheesecake Bars
You’ll also like these Eggnog Donuts and Eggnog Pie.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Eggnog Cheesecake Bars
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
Crust
- 1 ½ cups gingersnap crumbs
- 3 tbsp sugar
- 4 tbsp salted butter melted
Cheesecake
- 2 packages cream cheese 8oz/250g packages, softened
- 2 large eggs
- 1 egg yolk
- ¾ cup eggnog
- ¾ cup sugar
- 4 ½ tsp all-purpose flour
- 1 tbsp rum extract
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease a 9×9 square baking pan.
- Mix gingersnap crumbs, 3 tablespoon of sugar and melted butter in a bowl.
- Press the mixture in a 9×9 inch baking pan forming a crust. Bake for 12 minutes.
- With a mixer, beat cream cheese on medium speed until fluffy.
- Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg and salt. Mix until smooth.
- Pour cheesecake filling over crust.
- Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
- Bake for 45 minutes or until set.
- Remove cheesecake pan from water bath and cool on wire rack for approximately 30 minutes.
- Refrigerate for at least 3 hours before serving. Dust with ground nutmeg.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
Can it be made a day before? Thank You, Angela.
Yes, it can! Just cover and refrigerate.
There is definitely an eggnog flavor and the texture is good. I think 1 tablespoon of rum is way too much for this recipe. I would cut it down to 1 teaspoon or omit it and it would still probably have a good taste.
I agree with this. 1 tablespoon of rum was way too much. It really overpowered the cheesecake bars. Next time I think I’ll leave the rum out completely
These cheesecake bars sound and look delicious. It would make a tasty treat during the holidays when eggnog is usually in the stores. Thank you for this recipe. I have saved it.
Hi Vanessa, I think once the cheesecake chills it should be ok. Sometimes it can still be a big jiggly in the middle but once it cools it firms up. Could also try increasing oven temp by 25 degrees. Hope this helps!
My cheesecake isnt setting? Its been baking for 55 minutes already….any ideas???