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cheesecake bars on a plate with a bite taken out and a fork
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4.65 from 17 votes

Eggnog Cheesecake Bars

Creamy cheesecake filling flavored with eggnog and spice all on top of a homemade gingersnap crust make these eggnog cheesecake bars the perfect holiday treat!
Prep Time10 minutes
Cook Time1 hour
Chill3 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 151kcal
Author: Danielle Wolter

Ingredients

Eggnog Cheesecake Filling:

  • 2-8 ounce packages cream cheese softened
  • ¾ cup eggnog
  • ¾ cup sugar
  • 2 eggs
  • ½ teaspoon nutmeg
  • 1 teaspoon rum extract optional
  • 4 tablespoon flour

Gingersnap Crust:

Instructions

Gingersnap Crust:

  • Preheat oven to 350°F.
  • Use a food processor or blender to finely crush the gingersnaps.
  • Combine the crushed gingersnaps with the melted butter and mix until a "dough" forms.
  • Line an 8x8 pan with parchment paper and press the crust firmly in the bottom.
  • Bake the crust for 10 minutes and let cool fully.

Cheesecake Bars:

  • Combine the cream cheese and sugar in a bowl; beat for about 1 minute.
  • Add the eggs, rum extract and nutmeg. Beat for another minute.
  • Add the eggnog and flour and mix until thoroughly combined. Pour the mixture over the gingersnap crust.
  • Place the pan in a larger pan filled with about 1-2 inches of water. This will keep the cheesecake from cracking.
  • Bake at 350°F for 60-70 minutes, or until the center is set.
  • Let cool for one hour and then refrigerate for 3 hours or overnight.
  • Slice the bars and garnish with fresh grated nutmeg and whipped cream.

Notes

  1. Make sure the cream cheese is softened, otherwise the cheesecake mixture will be lumpy. You want to beat the cream cheese until it's smooth.
  2. Baking the cheesecake bars in a water bath helps to keep cracks from forming.
  3. Insert a toothpick into the center of the bars to test doneness. If the toothpick comes out clean, the bars are done.
  4. The crust can be made in advance to save time.
  5. You want to make sure to chill them for at least 3 hours or the cheesecake will be too soft - chilling is important to ensure the texture comes out thick, smooth and creamy.
  6. The rum is optional and can be omitted if desired.
  7. Line the pan with foil or parchment paper so it is easy to remove and slice.

Nutrition

Serving: 1bar | Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 105mg | Potassium: 72mg | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg