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Eggnog Cheesecake Bars Recipe
If you love creamy cheesecake and cozy holiday flavors, this Eggnog Cheesecake Bars Recipe will be your new go-to Christmas dessert—rich, festive, lightly spiced with nutmeg, and perfect for parties or make-ahead holiday baking.
Full Recipe Introduction
Every December, as soon as eggnog hits the shelves, my crew starts asking, “Are you making the eggnog cheesecake bars this year?”
These eggnog cheesecake bars are exactly what they sound like: a silky, baked cheesecake bar made with real eggnog on a buttery graham cracker crust, kissed with warm nutmeg and a hint of cinnamon. Think of it as eggnog dessert meets classic cheesecake bars—stackable, sliceable, and so much easier to serve than a full round cheesecake at a busy Christmas party.
What makes this recipe special?
- It’s baked, so you get that classic cheesecake texture—dense but creamy, with a smooth, custard-like bite.
- The filling is made with eggnog and cream cheese, so you get that holiday cheesecake flavor without it being too heavy.
- It’s a fantastic make-ahead cheesecake bars recipe; you actually want to chill them overnight, which means less stress the day of your dinner or party.
I’m in my 50s now, and I’ve cooked my way through a lot of holiday baking recipes—fudge, cookies, pies, you name it. But these spiced eggnog bars have become a reliable “ta-da” dessert for everything from church potlucks to office cookie swaps. They pack easily, cut cleanly, and they always get that, “Ohhh, what are these?” reaction on the dessert table.
From a lighter perspective, you can tweak these a bit—use reduced-fat cream cheese, cut the bars smaller, or skip the whipped cream on top. It’s still a creamy eggnog cheesecake treat, just in a more reasonable, bar-sized form.
And if we’re being honest, sometimes it’s nice to have a Christmas dessert that looks fancy, travels well, and doesn’t demand last-minute fuss. This recipe checks all those boxes.
Why You’ll Love This Eggnog Cheesecake Bars Recipe
- Perfect for parties and potlucks – Easy to slice, stack, and transport; no wobbly cake stand needed.
- Make-ahead friendly – They taste even better after chilling overnight, so you can bake them the day before.
- Classic holiday flavors – Eggnog, nutmeg, and graham cracker crust come together for a festive cheesecake recipe that screams “Christmas dessert.”
- Creamy but sturdy – This baked cheesecake bars texture is smooth and rich, but firm enough to cut into clean squares.
- Customizable sweetness – You can go a bit lighter or richer with the sugar and eggnog depending on your crowd.
- Crowd-pleasing twist on eggnog – Perfect for folks who don’t love sipping eggnog but enjoy an eggnog dessert.
- Feeds a crowd – One pan gives you 16–20 bars, depending on how generous you’re feeling with your cuts.
- Freezer-friendly – Great for holiday baking marathons; stash some bars away for busy weeks.
Let’s walk through what you’ll need.
Ingredients
You won’t need anything fancy—this is a classic, straightforward holiday cheesecake recipe with ingredients you can grab at any grocery store.
For the Graham Cracker Crust
- 2 cups graham cracker crumbs (about 14 whole sheets; use plain or honey-flavored)
- Crushed very finely; you can pulse them in a food processor or place in a zip-top bag and crush with a rolling pin.
- 1/2 cup (1 stick) unsalted butter, melted
- I like Land O Lakes, but any real butter works; melted, not just softened.
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional, but lovely for a holiday touch)
- Pinch of fine sea salt
- Just enough to keep the crust from tasting flat and overly sweet.
For the Creamy Eggnog Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- Use full-fat cream cheese for the best texture; I usually reach for Philadelphia.
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup store-bought eggnog
- Any brand you like; traditional dairy eggnog works best here.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- Freshly grated nutmeg is wonderful if you have it; otherwise, jarred is fine.
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- Helps the eggnog cream cheese filling set nicely and slice cleanly.
- 1/4 teaspoon fine sea salt
For Topping (Optional but Pretty)
- Lightly sweetened whipped cream
- You can whip your own with heavy cream and a little powdered sugar or use canned if you’re short on time.
- Freshly grated nutmeg or ground nutmeg – for sprinkling
- Crushed gingersnaps or graham cracker crumbs – for texture and garnish
Ingredient Tips & Substitutions
- Eggnog – You can use regular, “light,” or even a homemade eggnog if it’s not too thick. Avoid non-dairy eggnogs unless tested; they vary a lot.
- Graham crackers – Swap with gingersnaps for a spiced eggnog bars twist, or use vanilla wafer crumbs.
- Cream cheese – Reduced-fat (Neufchâtel) works but won’t be quite as lush. Avoid fat-free cream cheese; it doesn’t bake well in cheesecake bars.
- Gluten-free option – Use gluten-free graham crackers and your usual gluten-free all-purpose flour.
Directions
Follow these steps and you’ll have creamy eggnog cheesecake bars that slice beautifully and hold up on any cookie tray.
1. Prep the Pan and Oven
- Preheat your oven to 325°F (160°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the bars out later.
- Lightly coat the parchment and any exposed pan sides with nonstick spray. This helps the crust and cheesecake release cleanly.
2. Make the Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Stir to mix evenly.
- Pour in the melted butter and mix until all the crumbs are evenly moistened and it looks like damp sand. If it seems dry, add another tablespoon of melted butter.
- Transfer the mixture to your prepared pan. Use the bottom of a measuring cup or a flat glass to press the crumbs firmly and evenly across the bottom of the pan. Press well into the corners.
- Bake the crust at 325°F for 10 minutes. Remove from the oven and set aside while you prepare the filling.
Tip: A firmly packed crust is the secret to neat slices that don’t crumble when you lift the bars.
3. Mix the Eggnog Cheesecake Filling
- In a large mixing bowl (or the bowl of a stand mixer), beat the softened cream cheese with a hand mixer on medium speed for 2–3 minutes, until very smooth and fluffy. Scrape down the sides of the bowl.
- Add the sugar and beat again until well combined and no grainy texture remains.
- Add the eggs, one at a time, beating on low speed after each addition just until blended. Don’t overbeat; too much air can cause cracks when baking.
- Add the eggnog, vanilla, nutmeg, cinnamon, flour, and salt. Beat on low speed until the eggnog cream cheese filling is smooth and everything is fully incorporated. Scrape the bowl and give it one last quick mix.
You’re looking for a silky, pourable batter—thicker than heavy cream but looser than cake batter.
4. Assemble and Bake
- Pour the eggnog cheesecake filling evenly over the warm (or slightly cooled) graham cracker crust. Use a spatula to smooth the top.
- Tap the pan gently on the counter a few times to release any big air bubbles.
- Bake at 325°F for 35–45 minutes, or until:
- The edges are set and slightly puffed.
- The center still has a slight wobble when you jiggle the pan, like gelatin that’s almost set.
- If the edges start to brown too quickly, you can loosely tent the pan with foil during the last 10 minutes.
Note: Cheesecake should not be baked until completely firm in the center; it will set more as it cools.
5. Cool Slowly (This Helps Prevent Cracks)
- Turn off the oven, crack the oven door, and let the pan sit inside for 15 minutes. This gentle cooling helps reduce the chance of cracks.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool to room temperature, about 1–2 hours.
- Once cooled, cover the pan (or wrap well) and refrigerate for at least 4 hours, but preferably overnight. The texture improves as it chills.
6. Slice and Serve
- When ready to serve, lift the chilled cheesecake slab out of the pan using the parchment overhang. Place on a cutting board.
- Use a sharp knife to cut into bars—16 large bars or 20–24 smaller pieces. Wipe the knife clean between cuts for tidy edges.
- Top each bar with a small swirl of whipped cream and a sprinkle of nutmeg or crushed gingersnaps, if you like.
You now have a tray of creamy eggnog cheesecake bars that look bakery-worthy but came straight from your kitchen.
Servings & Timing
- Yield: About 16 large bars, or 20–24 smaller bars
- Prep Time: 20–25 minutes
- Bake Time: 35–45 minutes
- Cooling & Chill Time: 4–6 hours (or overnight for best texture)
- Total Time: About 5–7 hours, mostly hands-off
These are a classic “make it earlier in the day (or the day before)” kind of dessert. Your future self will thank you.
Variations
Sometimes you want to stick to the original; sometimes you want to play a little. Here are a few fun spins on this holiday cheesecake recipe:
- Gingersnap Crust Eggnog Cheesecake Bars – Swap the graham crackers for crushed gingersnaps for a spicier, more pronounced holiday flavor.
- Boozy Eggnog Cheesecake Bars – Stir 2–3 tablespoons of dark rum or spiced rum into the filling for an adults-only Christmas dessert.
- Gluten-Free Eggnog Cheesecake Bars – Use gluten-free graham crackers and a gluten-free flour blend for the filling.
- Mini Eggnog Cheesecake Bites – Bake the crust and filling in lined mini muffin tins for bite-sized Christmas party dessert bites.
- Nutmeg-Spiced Deluxe Bars – Add a little extra nutmeg and cinnamon, and finish with a dusting of powdered sugar right before serving.
- Chocolate-Drizzled Eggnog Bars – Drizzle cooled bars with melted white or dark chocolate for a pretty presentation and extra sweetness.
Storage & Reheating (Really, Just Chilling)
-
Refrigerator:
- Store leftover eggnog cheesecake bars in an airtight container in the fridge for up to 4–5 days.
- If stacking, place parchment or wax paper between layers.
-
Freezer:
- Freeze cut bars on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag.
- They keep well for up to 2 months; label with the date so you don’t forget about them.
-
Thawing:
- Thaw frozen bars overnight in the refrigerator.
- For the best texture, let them sit at room temperature for about 15–20 minutes before serving.
-
Reheating:
- Cheesecake bars aren’t reheated like a cake; serve them chilled or slightly cool from room temperature.
This make-ahead cheesecake bars recipe is especially handy if you like to get your Christmas baking done in batches—bake now, serve later, and enjoy fewer last-minute dishes.
Notes (From My Kitchen to Yours)
- Room temperature ingredients matter. Softened cream cheese and room temperature eggs mix more smoothly and help prevent lumps in your eggnog cream cheese filling.
- Don’t rush the chill. I know it’s tempting, but these eggnog cheesecake bars really do need a thorough chill to set up properly. They’re much easier to slice the next day.
- Adjust the spices to your taste. Some people like a lighter hint of nutmeg; others want their nutmeg spiced cheesecake bold and fragrant. Taste the filling before baking and add another pinch if you like.
- Avoid overbaking. The center should still have a soft wobble when you take the pan out. Overbaked cheesecake bars can taste dry and lose that creamy texture.
- Clean cuts make them look bakery-fresh. Wipe your knife with a warm, damp towel between cuts. It’s a tiny step that makes a big visual difference.
- Pan size matters. Stick with a true 9×13-inch pan. A smaller pan will make the filling too thick, affecting the bake time and texture.
Honestly, the first time I made these for a big family Christmas Eve dinner, I thought they were almost too simple. Then I watched people go back for seconds and pack leftovers “for later.” That’s when I knew they were a keeper.
FAQs
Can I use homemade eggnog in this Eggnog Cheesecake Bars Recipe?
Yes, as long as your homemade eggnog is similar in thickness to store-bought and fully cooked or safely prepared; if it’s very thick, reduce it to 3/4 cup.
Can I make these eggnog cheesecake bars without a mixer?
You can, but it takes more effort—use very soft cream cheese and a sturdy whisk, and mix thoroughly until completely smooth with no lumps.
Why did my cheesecake bars crack on top?
Usually from overbaking or too much air in the batter; the good news is, cracks don’t affect taste and can be covered with whipped cream.
Can I use low-fat cream cheese?
Yes, you can use Neufchâtel (1/3 less fat), but the bars will be a bit softer and less rich; avoid fat-free cream cheese for this recipe.
How do I cut clean squares for a Christmas party dessert tray?
Chill the bars thoroughly, lift the slab out with the parchment, and use a long, sharp knife, wiping it clean between cuts.
Can I make this recipe ahead of time for a busy holiday schedule?
Absolutely—these bars are even better the next day, and you can make them up to 2 days in advance and keep them refrigerated.
Can I add rum flavor without using alcohol?
Yes, use 1/2–1 teaspoon of rum extract in the filling for that classic eggnog flavor without actual rum.
What if I don’t like nutmeg?
You can reduce the nutmeg and use more cinnamon, or add a pinch of allspice instead for a slightly different but still festive cheesecake flavor.
Conclusion
This Eggnog Cheesecake Bars Recipe brings all the cozy charm of eggnog and the elegance of a holiday cheesecake into one easy, make-ahead pan. The graham cracker crust, creamy eggnog filling, and gentle spice make it a perfect Christmas dessert for parties, potlucks, or a quiet evening with coffee by the tree.
If you try these eggnog cheesecake bars, I’d love to hear how they turned out—leave a comment, tell me if you made any fun twists, or share them with your favorite holiday bakers. And if you’re in the mood for more holiday baking recipes, keep exploring; there’s a whole world of festive bars and cheesecakes waiting for you.
Eggnog Cheesecake Bars
Ingredients
- 2 cups graham cracker crumbs about 14 whole sheets; finely crushed, plain or honey-flavored
- 1/2 cup unsalted butter melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon optional, for crust
- 1 pinch fine sea salt for crust
- 24 ounces cream cheese softened; about 3 blocks, preferably full-fat
- 1 cup granulated sugar for filling
- 3 large eggs room temperature
- 1 cup eggnog store-bought, traditional dairy eggnog
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg freshly grated if possible
- 1/4 teaspoon ground cinnamon for filling
- 1 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt for filling
- lightly sweetened whipped cream for topping, optional
- ground or freshly grated nutmeg for sprinkling on top, optional
- crushed gingersnaps or graham cracker crumbs for garnish, optional
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy lifting. Lightly coat the parchment and any exposed pan sides with nonstick spray.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon (if using), and a pinch of fine sea salt. Stir to mix evenly. Pour in the melted butter and mix until all the crumbs are evenly moistened and the mixture resembles damp sand. If it seems dry, add another tablespoon of melted butter.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1 pinch fine sea salt
- Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup or a flat glass to press the crumbs firmly and evenly across the bottom of the pan, pressing well into the corners. Bake at 325°F (160°C) for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened cream cheese on medium speed for 2–3 minutes, until very smooth and fluffy. Scrape down the sides of the bowl. Add 1 cup granulated sugar and beat again until well combined and no grainy texture remains.24 ounces cream cheese, 1 cup granulated sugar
- Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overbeating to prevent incorporating too much air, which can cause cracks.3 large eggs
- Add the eggnog, vanilla extract, ground nutmeg, ground cinnamon, flour, and salt. Beat on low speed until the batter is smooth and everything is fully incorporated. Scrape the bowl and give it one last quick mix. The batter should be silky and pourable—thicker than heavy cream but looser than cake batter.1 cup eggnog, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1 tablespoon all-purpose flour, 1/4 teaspoon fine sea salt
- Pour the eggnog cheesecake filling evenly over the warm or slightly cooled graham cracker crust. Use a spatula to smooth the top. Tap the pan gently on the counter a few times to release any large air bubbles. Bake at 325°F (160°C) for 35–45 minutes, or until the edges are set and slightly puffed and the center still has a slight wobble when you gently jiggle the pan, like nearly set gelatin. If the edges begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes.
- Turn off the oven, crack the oven door, and let the pan sit inside for 15 minutes to cool gradually and help prevent cracks. Remove the pan to a wire rack and let the cheesecake cool to room temperature, about 1–2 hours.
- Once cooled to room temperature, cover the pan or wrap it well and refrigerate for at least 4 hours, preferably overnight. The texture improves and the bars slice more cleanly after a thorough chill.
- When ready to serve, lift the chilled cheesecake slab out of the pan using the parchment overhang and place it on a cutting board. Use a sharp knife to cut into 16 large bars or 20–24 smaller squares, wiping the knife clean between cuts for neat edges. Top each bar with a swirl of whipped cream and a sprinkle of nutmeg or crushed gingersnaps, if desired.lightly sweetened whipped cream, ground or freshly grated nutmeg, crushed gingersnaps or graham cracker crumbs
