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These eggnog cheesecake bars with gingersnap crust are the perfect holiday treat!
This post contains affiliate links.
The best part about Christmas is the eggnog.
Ok, maybe it’s not the BEST part, but it’s one of my favorite holiday flavors. And cheesecake is yummy any time. Ask me to pick a dessert, and it will always be the cheesecake. So these eggnog cheesecake bars with gingersnap crust was just the perfect combination.
I’ve had a little trouble getting in the holiday spirit this year. Usually, I am insane about Christmas, impatiently waiting to get the decorations out right after Thanksgiving. This year I didn’t even want to do it. The tree went up this past weekend, but it was more like a chore and less like the fun holiday tradition that I’m used to.
I hope with a few more trips to the mall, and perhaps a cool-off in the weather (San Diego, come on, does it still need to be 80 degrees???), I’ll get there.
But that doesn’t mean I’ve lost my love for egg nog 🙂 I just had a big ole glass of it last night.
Now guys, if you haven’t gotten it already, make sure to download my FREE holiday dessert cookbook. It includes this recipe, plus quite a few that aren’t even on the blog! They’re all easy to make and so super yummy.
The Eggnog Cheesecake Bars with Gingersnap Crust
Don’t use fat free cream cheese please. The 1/3 less fat is ok, though I still prefer my cheesecake with the 100% full fat version.
And the gingersnap crust…I love this. Simple, made only with crushed gingersnaps and butter. Mmmmm…butter.
And, of course, the eggnog. The best part. The star of the show. Again don’t use the fat free or reduced fat versions here. The full fat, super creamy eggnog is awesome here.
The rum extract is optional, however, I think it adds just a little bit of that extra holiday flavor.
Now when you’re baking the cheesecake bars, we place the smaller pan with the cheesecake in a large pan filled with about 1″ of water. This keeps the top of the cheesecake from cracking. This step is not mandatory. I don’t feel it changes the flavor of the cheesecake, just the aesthetics.
If you like these eggnog cheesecake bars with gingersnap crust, you may like these other desserts as well:
So guys, let’s make this. It’s not hard. The potluck will love you for it.
Eggnog Cheesecake Bars with Gingersnap Crust
- 30 gingersnap cookies
- 4 tbsp. melted butter
- Preheat oven to 350 degrees.
- Use a food processor or blender to finely crush the gingersnaps.
- Combine the crushed gingersnaps with the melted butter and mix until a "dough" forms.
- Line an 8x8 pan with parchment paper and press the crust firmly in the bottom.
- Bake the crust for 10 minutes and let cool fully.
- Combine the cream cheese and sugar in a bowl; beat for about 1 minute.
- Add the eggs, rum extract and nutmeg. Beat for another minute.
- Add the eggnog and flour and mix until thoroughly combined. Pour the mixture over the gingersnap crust.
- Place the pan in a larger pan filled with about 1-2 inches of water. This will keep the cheesecake from cracking.
- Bake at 350 degrees for 45-50 minutes, or until the center is set.
- Let cool for one hour and then refrigerate for 3 hours or overnight.
- Slice the bars and garnish with fresh grated nutmeg and whipped cream.