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Eggnog Cheesecake Bars with Gingersnap Crust

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Chill 3 hours
Total Time 4 hours 5 minutes
Servings 16 bars
Calories 151kcal





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.


  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).


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