Eggnog Cheesecake Bars

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!

The best part about Christmas is the eggnog. Ok...maybe not the BEST part (buttercrunch is 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 with just a sprinkle of nutmeg.

That's why I'm such of huge fan of these eggnog cheesecake squares. It's amazingly creamy and filled with all the holiday season flavors. And the gingersnap crust...what can I say, it's incredible.

Plus, eggnog flavored cheesecake is the perfect way to use eggnog, whether you made your own eggnog recipe or use store-bought eggnog.

**This no bake lemon chiffon pie is also made with a gingersnap crust and is AMAZING. 

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

Why this eggnog cheesecake bar recipe works

• The gingersnap crust and eggnog flavor of the cheesecake are the perfect holiday flavor. If you love eggnog and nutmeg, this is for you!
• Making this creamy eggnog cheesecake in bar form makes it a great holiday dessert recipe to take to parties, potlucks, etc., just like these no-bake peppermint cheesecake bars.
• It's easy to make these easy eggnog bars ahead of time to make your holidays easier and convenient.
• It can be frozen for future enjoyment!

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Whenever making cheesecake, I recommend using full fat cream cheese for the creamiest, richest results.

Store-bought eggnog works great for this recipe. You just want to make sure it has a thick and creamy consistency so the cheesecake comes out correctly.

Rum flavor really complements the warm eggnog flavors. We use rum extract, but you can use rum as well. If you prefer a no alcohol version, you can omit the rum and/or extract.

For the crust, we use gingersnaps as their warm flavors go really well with the eggnog flavor in the cheesecake. You can substitute graham crackers, animal cookies, Oreos, or any other type of cookie for the gingersnaps.

Step by step instructions

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

2. Combine the cream cheese and sugar in a bowl and beat cream cheese mixture with a handheld mixer for about 1 minute.

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

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

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

6. 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.

7. Remove from oven and let cool at room temperature for an hour, then for at least 3 hours or overnight in the fridge.

Slice and garnish with white chocolate shavings (optional), fresh whipped cream and a sprinkle of grated nutmeg. You can also use a dash of cinnamon, a spritz of rum, and/or serve with these amazing sous vide apples (great combo!).

How to make gingersnap crust

Step 1: Preheat the oven to 350°F. Use a food processor and pulse the gingersnap cookies into crumbs.

Step 2: Combine the gingersnap crumbs and melted butter in a bowl and mix to make a dough.

Step 3: Pour the mixture into a parchment paper lined 8x8 baking pan and press firmly to the bottom to form a crust.

Step 4: 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.

Expert tips to make eggnog cheesecake squares

1. Make sure the cream cheese is softened, otherwise the cheesecake mixture will be lumpy. You want to beat the cream cheese until it's smooth.
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. You want to make sure to chill them 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. Line the pan with foil or parchment paper so it is easy to remove and slice.

Frequently asked questions

More cheesecake recipes to try

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