Creamy, homemade Eggnog Cheesecake Bars contain flavors of spiced sweetness topped on a buttery gingersnap crust. Great for the holidays!

This eggnog cheesecake bar recipe is a festive dessert that is fitting for whenever you’re wanting 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. 

Enjoy these fluffy cheesecake bars whenever you have a craving for 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. 

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You can never have too much eggnog during the winter season! 

Ingredients

• Gingersnap Crumbs: You will need the gingersnap crumbs to make the crumbly base. Make the crumbs by crushing gingersnap cookies up in a bag with a rolling pin. 
• Sugar: Granulated sugar is used for both the crust and eggnog cheesecake filling. Feel free to substitute with your favorite granulated sweetener such as 
• Butter: You will want to make sure your butter is melted to form the cheesecake crust. Use either salted or unsalted butter. 
• Cream Cheese: Cream cheese is a star of this recipe is definitely needs to be softened prior to mixing the filling or it will be difficult. 
• Eggs: Both whole egg and egg yolks are needed to make this cheesecake as rich as it should be. 
• Eggnog: Use your favorite store-bought eggnog or make your own. Either way, the eggnog flavors are delicious. 
• Flour: A little bit of flour is used for the filling to hold things together. 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 is used to give 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: You will need just a little bit of salt for this cheesecake to have a nice balanced flavor. 

What I Used For This Recipe

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• 9-inch Baking Pan: I use this baking pan for so many things! It’s perfectly nonstick and the right size for so many of my favorite brownies and bar recipes. 
• Measuring Cups and Spoons: I love these stainless steel measuring cups and spoons because they are easy to clean and use! 
• KitchenAid Mixer: If you’re looking for a good handheld mixer, then you will love this compact mixer. Easy to use and clean, this is my go-to mixer for most recipes! Bonus points are that this mixer comes in an array of colors. 

How To Make It

1. Preheat the oven to 350 degrees Fahrenheit. Grease the 9×9 square baking pan with butter or nonstick spray.
2. Mix the gingersnap crumbs, sugar, and melted butter in a bowl. These are the ingredients for the crust.
3. Press the gingersnap mixture into the greased 9×9 pan and form a crust. Bake the crust for 12 minutes in the preheated oven.
4. Meanwhile, with a mixer, beat the cream cheese on medium speed until fluffy.
5. Next, add ¾ cup of sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg, and salt. Mix until smooth.
6. Pour the cheesecake filling into the crust.
7. Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
8. Bake the cheesecake for 45 minutes or until set.
9. Remove the cheesecake pan from the water bath and cool on a wire rack for approximately 30 minutes.
10. Refrigerate the baked cheesecake for at least three hours prior to serving. Dust with ground nutmeg. 

Should cheesecake be baked or not? 

That’s up to you and how much work you want! Also, keep in mind that baked cheesecakes tend to have creamier textures than no-bake cheesecakes. 

What happens if you overmix cheesecake? 

Be careful not to overmix the cheesecake or the filing can cave in and crack from all of the extra air into the batter.

What happens if you don’t bake cheesecake in a 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 This

Serve these eggnog cheesecake bars as dessert following your favorite holiday meals such as turkey, Christmas salad, and much more!  

More Cheesecake Recipes You’ll Love

• Brownie Bottom Cheesecake
• Pecan Pie Cheesecake
• Mini Peanut Butter Cheesecakes
• White Chocolate Cranberry Cheesecake Bars
• Peanut Butter Cheesecake Brownies

You’ll also like these Eggnog Donuts and Eggnog Pie.

Do you have any amazing easy eggnog recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!

Continue to Content

Eggnog Cheesecake Bars

Yield: 8

Prep Time: 20 minutes

Bake Time: 1 hour

Total Time: 1 hour 20 minutes

Creamy rich eggnog cheesecake with a spicy gingersnap cookie crust.

Print

Ingredients

Crust

• 1 1/2 cups gingersnap crumbs
• 3 tablespoons sugar
• 4 tablespoons butter, melted

Cheesecake

• 2 (8oz/250g) packages cream cheese, softened
• 2 eggs
• 1 egg yolk
• 3/4 cup eggnog
• 3/4 cup sugar
• 4 1/2 teaspoons all-purpose flour
• 1 tablespoon rum extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x9 square baking pan.
2. Mix gingersnap crumbs, 3 tablespoon of sugar and melted butter in a bowl.
3. Press the mixture in a 9×9 baking pan forming a crust. Bake for 12 minutes.
4. With a mixer, beat cream cheese on medium speed until fluffy.
5. Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg and salt. Mix until smooth.
6. Pour cheesecake filling over crust.
7. Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
8. Bake for 45 minutes or until set.
9. Remove cheesecake pan from water bath and cool on wire rack for approximately 30 minutes.
10. Refrigerate for at least 3 hours before serving. Dust with ground nutmeg.

Notes

For the gingersnap crust, I crushed gingersnap cookies with a rolling pin.

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Nutrition Information:

Yield: 8 Serving Size: 1 bar
Amount Per Serving: Calories: 515Total Fat: 33.3gSaturated Fat: 17.3gUnsaturated Fat: 10.2gCholesterol: 156.4mgSodium: 418.5mgCarbohydrates: 46.9gFiber: 0.8gSugar: 36.4gProtein: 8.3g

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