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Best Eggnog Cheesecake Bars Easy Holiday Dessert Recipe

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These eggnog cheesecake bars feature a buttery graham cracker crust, a creamy eggnog-infused cheesecake filling, and a dusting of nutmeg. They’re make-ahead friendly, perfect for holiday parties, and surprisingly simple to prepare.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • Extra nutmeg for dusting (for topping, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving 2 inches overhang on two opposite sides. Lightly spray with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides of bowl.
  4. Add ½ cup sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
  5. Pour in eggnog, vanilla extract, flour, nutmeg, and cinnamon. Beat on low speed until combined and smooth. Batter will be thinner than traditional cheesecake batter.
  6. Pour filling over pre-baked crust. Spread into an even layer. Tap pan on counter a few times to release air bubbles. Bake for 35-40 minutes, until edges are set and center is still slightly jiggly (like Jell-O). Top should look dull, not shiny.
  7. Turn off oven and crack the door open. Let cheesecake bars sit in oven for 30 minutes for gradual cooling. Then remove pan from oven and cool completely on a wire rack, about 1 hour.
  8. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. When ready to serve, lift bars out of pan using parchment overhang. Use a sharp knife to slice into squares (16 bars recommended). Wipe knife clean between slices.
  10. If using whipped cream topping, whip heavy cream and powdered sugar together until soft peaks form. Dollop or pipe onto each bar, then dust with extra nutmeg.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overbake; the center should still jiggle slightly when done. Gradual cooling helps prevent cracks. These bars taste even better on day two. For gluten-free, use gluten-free graham crackers. For a boozy version, replace 2 tablespoons eggnog with dark rum or bourbon.

Nutrition

Keywords: eggnog cheesecake bars, holiday dessert, easy cheesecake bars, Christmas dessert, eggnog dessert, cheesecake bars, holiday baking

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