Eggnog Cheesecake Bars with Gingersnap Crust

Eggnog Cheesecake Bars with Gingersnap Crust

These eggnog cheesecake bars with gingersnap crust are the perfect holiday treat!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 151kcal
Author Danielle Wolter




  • 1 1/2 cups crushed gingersnaps
  • 4 tbsp. melted butter


Gingersnap Crust:

  • Preheat oven to 350 degrees.
  • Combine the crushed gingersnaps and melted butter in a bowl and mix well 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 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.


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