Eggnog Cheesecake Bars

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Creamy, rich, and infused with the warm spices of the holiday season, Eggnog Cheesecake Bars are a dessert that effortlessly steals the spotlight at any winter gathering. These bars feature a luscious, velvety cheesecake layer flavored with real eggnog, nestled atop a spiced graham cracker crust that adds the perfect crunch. With their beautifully smooth texture and nostalgic flavor, they’re like Christmas in dessert form.

Perfect for both eggnog lovers and cheesecake enthusiasts, this treat marries two holiday classics into one irresistible bite. Whether you’re baking for a festive party or just craving a cozy dessert to enjoy by the fire, Eggnog Cheesecake Bars deliver decadence with minimal fuss. Their elegant layers and balanced sweetness make them just as ideal for entertaining as they are for a casual night in.

Why You’ll Love This Eggnog Cheesecake Bars Recipe

• Combines two holiday favorites: eggnog and cheesecake
• Easy to serve and slice into neat, portable bars
• Make-ahead friendly — perfect for busy holiday schedules
• Rich, creamy, and spiced just right with nutmeg and cinnamon
• A unique twist on traditional cheesecake with festive flair

Preparation Phase & Tools to Use

To make Eggnog Cheesecake Bars, you’ll need a few essential tools. A 9×9-inch baking pan provides the ideal thickness and structure for neat, indulgent bars. A food processor or a rolling pin and zip-top bag is handy for crushing graham crackers into fine crumbs for the crust. A stand mixer or hand mixer is crucial for achieving a smooth, lump-free cheesecake filling. You’ll also want a rubber spatula for scraping the bowl and ensuring nothing goes to waste, and a cooling rack for properly setting the bars before chilling. Don’t forget parchment paper to line your pan for easy removal and clean edges.

Preparation Tips

For the best results, let your cream cheese come to room temperature before mixing to avoid lumps. When pressing the crust into the pan, use the bottom of a measuring cup for a firm, even base. Be sure not to overmix the batter once the eggs are added, as this can incorporate too much air and cause cracking. After baking, cool the bars at room temperature before chilling them in the refrigerator for at least four hours (preferably overnight) for clean slicing and maximum flavor.

Ingredients for this Eggnog Cheesecake Bars Recipe

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• ½ cup full-fat eggnog
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground nutmeg
• 2 large eggs, room temperature

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Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the paper with non-stick spray.

Step 2: Make the Spiced Graham Crust

In a medium mixing bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup. Bake for 8–10 minutes, then set aside to cool slightly.

Step 3: Beat the Cream Cheese Mixture

In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese on medium speed until completely smooth and creamy (about 2 minutes). Add sugar and flour and beat again until well incorporated.

Step 4: Add Eggnog and Spices

Pour in the eggnog, vanilla extract, and nutmeg. Mix on low speed until smooth. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 5: Mix in the Eggs

Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix to avoid incorporating too much air.

Step 6: Assemble and Bake

Pour the cheesecake batter over the cooled crust, smoothing out the top with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles. Bake for 35–40 minutes or until the center is set but slightly jiggly. The edges should be lightly golden.

Step 7: Cool and Chill

Remove the pan from the oven and place it on a cooling rack. Let it cool at room temperature for 1 hour. Then refrigerate the bars (uncovered) for at least 4 hours or overnight until fully set.

Step 8: Slice and Serve

Once fully chilled, lift the cheesecake out of the pan using the parchment overhang. Place it on a cutting board and slice into squares using a sharp knife. Wipe the knife clean between each cut for neat edges. Lightly dust with ground nutmeg before serving, if desired.

Notes

Eggnog Cheesecake Bars benefit greatly from proper chilling time, which enhances both the texture and flavor. Don’t rush the cooling process—letting them sit overnight is ideal. Also, using high-quality eggnog (preferably full-fat and spiced) adds richness and depth. If you’d like an extra decorative flair, top with a light dusting of cinnamon or nutmeg, or even a dollop of whipped cream when serving.

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Watch Out for These Mistakes While Cooking

• Using cold cream cheese: This will result in a lumpy batter. Always bring cream cheese to room temperature first.
• Overmixing the batter after adding eggs: Too much air can cause cracks on the surface.
• Not lining the pan: Skipping parchment paper makes removing the bars messy and difficult.
• Cutting before fully chilled: Slicing too early can cause a gooey, uneven texture.
• Baking at too high a temperature: This can overcook the edges and leave the center underdone.

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Storage Instructions

Store leftover Eggnog Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For best results, place parchment between layers to prevent sticking. These bars can also be frozen for longer storage—wrap each square individually in plastic wrap and then in foil. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.

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Estimated Nutrition

Per serving (based on 12 bars):

• Calories: 280
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 160mg
• Carbohydrates: 21g
• Fiber: 0g
• Sugars: 15g
• Protein: 4g

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Frequently Asked Questions

What kind of eggnog should I use?

Use full-fat, traditional eggnog for best flavor and consistency. Avoid low-fat or dairy-free varieties unless the recipe is specifically adapted.

Can I make these bars ahead of time?

Yes! These bars are perfect for making 1–2 days in advance. In fact, they taste better the next day after the flavors have had time to meld.

Can I use a different crust?

Absolutely. Gingersnap cookies, vanilla wafers, or even Biscoff cookies make great alternatives to graham crackers.

Why did my cheesecake bars crack?

Cracks usually happen when the batter is overmixed or the oven temperature is too high. Letting the bars cool gradually also helps prevent cracking.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts for clean, smooth edges.

Can I make this gluten-free?

Yes, simply use gluten-free graham crackers and substitute the all-purpose flour with a gluten-free blend.

Do I need a water bath?

Not for this recipe. The smaller size and lower baking temperature eliminate the need for a water bath.

Can I add toppings?

Definitely! Try whipped cream, caramel drizzle, white chocolate shavings, or a sprinkle of nutmeg or cinnamon for extra flair.

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Conclusion

Eggnog Cheesecake Bars are the ultimate fusion of festive flavor and classic dessert appeal. Their smooth, creamy texture and warm spices make them a standout treat for the holidays or any winter gathering. Easy to make and even easier to love, these bars are sure to become a new seasonal favorite in your kitchen. Whether you’re serving a crowd or indulging solo, one bite is all it takes to fall in love.

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