Print

Eggnog Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

These Eggnog Cheesecake Bars combine the rich, creamy texture of classic cheesecake with the festive flavors of eggnog and warm spices. Featuring a buttery graham cracker crust and a smooth eggnog-infused cream cheese filling, they’re perfect for holiday gatherings or any cozy occasion. Optional bourbon adds a subtle depth, and a dusting of nutmeg or garnishes like crystallized ginger elevate the dessert’s seasonal charm.

Ingredients

Scale

Graham Crust

  • 1 1/2 cups graham cracker crumbs (from 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 ground nutmeg, plus more for dusting (optional)
  • 1 tablespoon bourbon (optional)

Optional Garnishes

  • Graham cracker crumbs
  • Crystallized ginger

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with heavy-duty foil or parchment paper, ensuring there is an overhang on at least two sides for easy removal later. Lightly spray the pan with nonstick cooking spray.
  2. Make Graham Crust: In a medium bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and salt until fully combined. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using your hands or a spatula. Bake the crust for 10 minutes to set.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a mixer on medium speed for about 2 minutes until fluffy. Gradually add sugar and beat until smooth, about 2 more minutes. Add eggs, egg yolk, eggnog, and vanilla extract, beating until fully combined and smooth.
  4. Add Final Ingredients: If desired, stir in bourbon for added flavor. Then beat in the all-purpose flour, nutmeg, and a pinch of salt until the filling is smooth and uniform.
  5. Assemble and Bake: Pour the cheesecake filling over the pre-baked graham cracker crust, spreading it evenly. For a moist, even bake, place the filled pan inside a larger baking dish and add hot water halfway up the sides of the cheesecake pan to create a water bath (optional). Bake for 40 to 45 minutes until the center is almost set but still slightly jiggly.
  6. Cool and Chill: Remove from oven and water bath if used. Let cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours or overnight to fully set and develop flavors.
  7. Slice and Garnish: Use the foil overhang to lift the bars out of the pan. Cut into 16 squares. Dust with additional nutmeg, or sprinkle with extra graham cracker crumbs or crystallized ginger as desired before serving.

Notes

  • Using a water bath helps prevent cracks and provides a creamier texture, but it’s optional.
  • You can omit the bourbon for a non-alcoholic version; the flavor will still be rich and delicious.
  • Make sure cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Allow the cheesecake bars to chill thoroughly for best slicing and tasting results.
  • Store leftover bars covered in the refrigerator for up to 5 days.

Keywords: eggnog cheesecake bars, holiday dessert, creamy cheesecake, graham cracker crust, festive cheesecake, bourbon eggnog dessert

Find it online: https://victoriablair.com/eggnog-cheesecake-bars-recipe/