I’ve got a holiday confession: I’m absolutely crazy about these Eggnog Cheesecake Bars!
They’re my secret weapon at Christmas gatherings.
That perfect blend of creamy cheesecake with festive eggnog flavors and a spicy gingersnap crust that’ll make your taste buds dance.
These bars disappear faster than presents under the tree!
Want to know what makes them so irresistible?
The magic is in the technique and those little extra touches that transform a simple dessert into something truly memorable…
Ingredients
- Gingersnap crumbs
- Sugar
- Salted butter
- Cream cheese
- Eggs
- Eggnog
- All-purpose flour
- Rum extract
- Vanilla extract
- Nutmeg
- Salt
Recommended Tools
Whipping up these delicious Eggnog Cheesecake Bars is so much easier when you have the right tools on hand. These kitchen essentials will help you create perfectly smooth filling, an evenly baked crust and those professional-looking bars that will impress everyone at your holiday gathering.
- 9-inch Square Baking Pan:
The perfect size for creating these bars with the right thickness for both the crust and filling layers.
- Food Processor:
Makes quick work of turning gingersnap cookies into fine crumbs for that spicy, delicious crust.
- Electric Mixer:
Essential for beating cream cheese until fluffy and ensuring your cheesecake filling is perfectly smooth without lumps.
- Large Roasting Pan:
Needed for the water bath technique that prevents cracking and ensures even baking of your cheesecake.
- Measuring Cups and Spoons:
Crucial for accurately measuring ingredients like eggnog, flour and extracts for perfect flavor balance.
- Fine Mesh Strainer:
Perfect for that final decorative touch of dusting nutmeg evenly over the tops of your finished bars.
Instructions for Eggnog Cheesecake Bars
Let’s get baking those creamy, dreamy Eggnog Cheesecake Bars! First, preheat your oven to 350°F and grease a 9×9-inch baking pan – trust me, you don’t want these delicious bars sticking!
Start with the crust by mixing 1½ cups of gingersnap crumbs, 3 tablespoons of sugar, and 4 tablespoons of melted butter until everything is well combined. Press this mixture firmly into your prepared pan, creating an even layer. Pop it in the oven for 12 minutes to get nice and toasty.
While the crust bakes, let’s tackle the filling! Beat 2 packages (8 oz each) of softened cream cheese until it’s super fluffy – no lumps allowed here, folks! Add ¾ cup sugar and mix until smooth. Then beat in 2 large eggs and 1 egg yolk, one at a time.
Pour in ¾ cup of eggnog (the star of the show!), sprinkle in 4½ teaspoons of flour, and add 1 tablespoon rum extract, 1 teaspoon vanilla extract, ½ teaspoon nutmeg, and ¼ teaspoon salt. Mix until everything is beautifully smooth and combined.
Pour this creamy mixture over your pre-baked crust. Now for the secret to crack-free cheesecake – the water bath! Place your cheesecake pan inside a larger pan and carefully add hot water until it reaches halfway up the sides of your cheesecake pan.
Slide this setup into the oven and bake for about 45 minutes, or until the center is just set but still has a slight jiggle.
Cool the bars for about 30 minutes at room temperature, then refrigerate for at least 3 hours – though overnight is even better! When you’re ready to serve, dust the top with a little extra nutmeg for that perfect finishing touch.
Cut into squares and watch them disappear faster than you can say “eggnog”!
Pro Tips
For perfectly clean-cut eggnog cheesecake bars, dip your knife in hot water and wipe it clean between each cut, which prevents sticking and creates professional-looking edges.
Substitutions & Variations
The classic eggnog cheesecake bars recipe can be transformed with simple ingredient swaps that maintain the festive holiday essence while offering new flavor profiles.
- Bourbon Twist: Replace rum extract with 1 tablespoon of bourbon and reduce eggnog by 1 tablespoon for an authentic boozy flavor.
- Chocolate Base: Substitute chocolate wafer cookies for gingersnaps in the crust and add 2 tablespoons of cocoa powder to the filling for a chocolate-eggnog fusion.
- Gluten-Free Option: Use gluten-free gingersnaps for the crust and replace all-purpose flour with cornstarch or gluten-free flour blend.
- Pumpkin Spice Version: Add ½ cup pumpkin puree to the filling and replace nutmeg with 1 teaspoon pumpkin pie spice for an autumn-inspired treat.
- Mini Cheesecakes: Use the same recipe but divide into a lined muffin tin and reduce baking time to 20-25 minutes for individual servings.
- Vegan Adaptation: Substitute cream cheese with vegan cream cheese, plant-based eggnog, and use flax eggs instead of chicken eggs.
Leftovers & Storage Tips
Now that you’ve explored all the exciting ways to customize your eggnog cheesecake bars, you’ll want to know how to keep any leftovers fresh and delicious.
Store these treats in an airtight container in the fridge for up to five days.
You can also freeze them for up to three months! Just wrap individual squares in plastic, then foil.
Let them thaw overnight in your refrigerator when you’re ready to indulge again.
Bake During Holidays
Eggnog Cheesecake Bars
Creamy festive cheesecake bars with the classic flavor of eggnog and a spiced gingersnap crust.
- 1 ½ cups gingersnap crumbs
- 3 tbsp sugar
- 4 tbsp salted butter, melted
- 2 (8 oz) packages cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 egg yolk
- ¾ cup eggnog
- 4 ½ tsp all-purpose flour
- 1 tbsp rum extract
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ¼ tsp salt
- Preheat oven to 350°F; grease 9×9-inch pan.
- Mix crust ingredients; press into pan; bake 12 mins.
- Beat cream cheese until fluffy; add sugar, eggs, egg yolk, eggnog, flour, extracts, nutmeg, salt; mix smooth.
- Pour filling over crust.
- Place pan in larger pan, add hot water halfway up sides (water bath).
- Bake 45 mins until set.
- Cool 30 mins, refrigerate 3+ hrs. Dust with nutmeg before serving.
