Introduction

Eggnog Cheesecake Bars combine the creamy richness of cheesecake with the festive flavors of eggnog and warm spices. These bars offer a perfect holiday dessert that’s easy to make and sure to impress your guests.

A square piece of creamy cheesecake with two clear layers sits on a white plate over a white marbled surface. The bottom layer is a thick, crumbly brown crust with a grainy texture, while the top layer is a smooth, pale yellow cheese filling that appears light and fluffy. On top, there is a swirl of white whipped cream dusted evenly with fine brown powder. The background shows a blurred second piece of cheesecake and some red berries with green pine needles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Graham Crust:

1 1/2 cups graham cracker crumbs (about 12 graham crackers)
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1/8 teaspoon salt

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 large egg yolk
2 tablespoons all-purpose flour
3/4 cup eggnog
1 teaspoon pure vanilla extract
1/2 teaspoon nutmeg, plus more for dusting (optional)
1 tablespoon bourbon (optional)
Graham cracker crumbs and/or crystallized ginger for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with heavy-duty foil or parchment paper, leaving an overhang on at least two sides. Lightly spray the pan with nonstick cooking spray.
Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture is well combined.
Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using your hands or a spatula. Bake the crust for 10 minutes, then remove from the oven.
Step 4: In a large bowl, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add sugar and beat for another 2 minutes until smooth.
Step 5: Add the eggs, egg yolk, eggnog, and vanilla extract. Beat until the mixture is fully combined and smooth.
Step 6: If using, add the bourbon. Then mix in the flour, nutmeg, and a pinch of salt until smooth.
Step 7: Pour the filling over the baked crust. For best results, place the pan in a larger pan filled halfway with hot water to create a water bath.
Step 8: Bake for 40 to 45 minutes, or until the center is almost set. If not using a water bath, bake for about 30 to 40 minutes. Remove from oven and cool on a wire rack for 30 minutes.
Step 9: Refrigerate the cheesecake bars for at least 3 hours or overnight to fully set.
Step 10: Use the foil overhang to lift the bars from the pan. Cut into 16 squares and optionally sprinkle with nutmeg, graham cracker crumbs, or crystallized ginger before serving.

Tips & Variations

For a more pronounced eggnog flavor, use a high-quality, fresh eggnog.
Adding bourbon is optional but adds a warm depth to the flavor—feel free to omit for a non-alcoholic version.
If you don’t have a 9×9 pan, a slightly larger or smaller pan can work but adjust baking time accordingly.
Use fresh nutmeg for dusting to enhance the aroma and taste.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended as it may affect the texture.

How to Serve

A square piece of cheesecake sits on a white plate with a white marbled texture underneath. The cheesecake has two layers: a bottom crust layer that is crumbly and light brown, and a thicker, creamy yellow layer on top with a slightly browned surface. On top of the cheesecake is a swirl of white whipped cream sprinkled with fine brown cinnamon powder, with more cinnamon dusted lightly on the plate around the dessert. In the background, there is a blurred hint of red berries and green pine needles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without alcohol?

Yes, simply omit the bourbon. The bars will still have rich eggnog flavor and creamy texture without the alcohol.

How do I know when the cheesecake bars are done baking?

The edges should be set, and the center should look almost set but may have a slight jiggle. The bars will firm up completely as they cool in the refrigerator.