Eggnog Cheesecake Bars with Gingersnap Crust

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Eggnog Cheesecake Bars with a gingersnap crust...its doesn't get more holiday than this! Creamy cheesecake filling flavored with eggnog and spice all on top of a homemade gingersnap crust is the perfect holiday treat!

This recipe was originally published in December 2017. It has been updated with better content and photos. Scroll down below the recipe to see what the old photos look like - it's worth a good laugh!

The best part about Christmas is the eggnog. Ok...maybe not the BEST part, but it's really up there for me. People go crazy for pumpkin spice when Fall hits, but I'm all about eggnog season.

That's why I'm such of huge fan of these Eggnog Cheesecake Bars. It's amazingly creamy and filled with all the holiday flavors. And the gingersnap crust...what can I say, it's incredible. I don't know if you've ever made a gingersnap crust before, but if you haven't you should.

**This Lemon Chiffon Pie is also made with a gingersnap crust and is AMAZING. 

And who doesn't love a cheesecake? Especially in bar form? They're easy to make, and the perfect holiday treat!

Why This Recipe Works

1. The gingersnap crust complements the eggnog flavor of the cheesecake for the perfect holiday flavor;
2. Making them in bar form makes it a great recipe to take to parties, potlucks, etc.
3. It can be frozen for future enjoyment!

Step By Step Instructions

Preheat the oven to 350F degrees. Make the gingersnap crust (see below for instructions).

Combine the cream cheese and sugar in a bowl and beat for about 1 minute.

Add the eggs, rum extract (or pure rum) and nutmeg and beat for another minute.

Add the eggnog and flour and mix until the mixture is fully combined.

Pour the mixture over the cooled gingersnap crust and place in a large pan with about 1" of water in the bottom.

Bake for 60-70 minutes, or until the center is set. Use a toothpick to test doneness (see notes). Note that cheesecake will still be jiggly until it has cooled and set fully.

Cool for at least 3 hours or overnight. Slice and garnish with nutmeg and whipped cream.

How to Make Gingersnap Crust

Preheat the oven to 350 degrees. Use a food processor or blender to finely crush the gingersnaps.

Combine the crushed gingersnaps and melted butter in a bowl and mix to make a dough.

Pour the mixture into a parchment paper lined 8x8 baking pan and press firmly to the bottom to form a crust.

Bake for 10 minutes and let cool fully before using. I recommend making the crust in advance so it's ready when you make the cheesecake.

**You may also like this No Bake Eggnog Cheesecake from The Gunny Sack!

Expert Tips

1. Make sure the cream cheese is softened, otherwise the cheesecake mixture will be lumpy;
2. Baking the cheesecake bars in a water bath helps to keep cracks from forming;
3. Insert a toothpick into the center of the bars to test doneness. If the toothpick comes out clean, the bars are done;
4. The crust can be made in advance to save time;
5. Make sure to chill for at least 3 hours or the cheesecake will be too soft - chilling is important to ensure the texture comes out thick, smooth and creamy;
6. The rum is optional and can be omitted if desired;
7. You can also use a Graham Cracker Crust (recipe from Tastes Better From Scratch) or an Oreo Crust (you can use the crust from this recipe).

Frequently Asked Questions

1. How long will eggnog cheesecake last? Not very long because it's delicious. But for real, it will last about 3-5 days in the fridge. Be sure to store it covered because it will pick up the scents of the other stuff you have in the fridge.
2. Can you freeze this cheesecake? Cheesecake is awesome to freeze! Place the cheesecake (un-sliced) on a baking sheet and freeze until frozen through (about 3 hours). Place it in a freezer safe bag and store for up to 6 months. Thaw in the fridge overnight and slice into bars when ready to serve.

Readers Favorite Cheesecake Recipes

• No Bake Pumpkin Cheesecake Balls;
• Japanese Style Cheesecake;
• No Bake Cheesecake Bites;
• Peppermint Cheesecake Bars;
• Strawberry Shortcake Cheesecake.

More Holiday Favorites

• Butter Toffee Recipe;
• Pistachio Baklava;
• Cranberry Cookies;
• Millionaire Shortbread;
• Peanut Butter Fudge;
• Browse all the Holiday Recipes!

Did you make these Eggnog Cheesecake Bars? Rate the recipe and leave a comment to let me know how they turned out!

Eggnog Cheesecake Bars with Gingersnap Crust

Eggnog Cheesecake Bars with a gingersnap crust...its doesn't get more holiday than this! Creamy cheesecake filling flavored with eggnog and spice all on top of a homemade gingersnap crust is the perfect holiday treat!

4.74 from 15 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Chill: 3 hours hours

Total Time: 4 hours hours 5 minutes minutes

Servings: 16 bars

Calories: 151kcal

Author: Danielle Wolter

Ingredients

Cheesecake:

• ▢ 2-8 oz. packages cream cheese softened
• ▢ ¾ cup eggnog
• ▢ ¾ cup sugar
• ▢ 2 eggs
• ▢ ½ tsp. nutmeg
• ▢ 1 tsp. rum extract optional
• ▢ 4 tbsp. flour

Crust:

• ▢ 30 gingersnap cookies
• ▢ 4 tbsp. melted butter

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Instructions

Gingersnap Crust:

• 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.

Cheesecake Bars:

• 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 60-70 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.

Expert Tips:

1. Make sure the cream cheese is softened, otherwise the cheesecake mixture will be lumpy;
2. Baking the cheesecake bars in a water bath helps to keep cracks from forming;
3. Insert a toothpick into the center of the bars to test doneness. If the toothpick comes out clean, the bars are done;
4. The crust can be made in advance to save time;
5. Make sure to chill for at least 3 hours or the cheesecake will be too soft - chilling is important to ensure the texture comes out thick, smooth and creamy;
6. The rum is optional and can be omitted if desired;
7. You can also use a Graham Cracker Crust (recipe from Tastes Better From Scratch) or an Oreo Crust (you can use the crust from this recipe).

Nutrition

Serving: 1bar | Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 105mg | Potassium: 72mg | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg

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Check out this old photo!