Ultimate Eggnog Cheesecake Bars – The Best Christmas Treat
These eggnog cheesecake bars bring all the cozy holiday flavors into one creamy, spiced, and utterly satisfying bite. They’re easy to bake, slice beautifully, and feel special enough for gatherings without taking all day. The nutmeg-studded crust gives a warm, aromatic base that pairs perfectly with the silky eggnog filling.
Serve them at a cookie swap, a family dinner, or just because you want something sweet and seasonal. They’re festive without being fussy—and they disappear fast.
Why This Eggnog Cheesecake Bars Recipe Works
- Eggnog adds depth and creaminess: Its gentle sweetness and spice blend into the cream cheese for a custardy, smooth texture.
- Nutmeg crust amplifies holiday flavor: A buttery, nutmeg-kissed cookie crust supports the filling and adds a delicate crunch.
- Bar format equals low stress: No springform pan, water bath, or dramatic unveiling. Just bake, chill, and slice.
- Balanced sweetness: The filling stays creamy and lightly sweet, avoiding the heaviness some cheesecakes can have.
- Make-ahead friendly: These bars set beautifully in the fridge and taste even better the next day.
Ingredients for Eggnog Cheesecake Bars
- For the Nutmeg Crust:
- For the Eggnog Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 3/4 cup eggnog, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch (or 2 teaspoons flour)
- Pinch of salt
- For Serving (Optional):
- Freshly grated nutmeg or cinnamon
- Lightly sweetened whipped cream
- A drizzle of caramel or a dusting of powdered sugar
Step-by-Step Instructions for Eggnog Cheesecake Bars
- Prep the pan: Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.Lightly grease the sides.
- Heat the oven: Preheat to 350°F (175°C).
- Make the crust: In a bowl, combine cookie crumbs, sugar, nutmeg, cinnamon, and salt. Stir in melted butter until the mixture looks like damp sand.
- Press and pre-bake: Press the crust firmly and evenly into the pan. Bake for 8–10 minutes until fragrant and lightly set.Cool for 5 minutes.
- Beat the cream cheese: In a large mixing bowl, beat softened cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl.
- Add sugars: Beat in granulated and brown sugars until silky and no lumps remain, 1–2 minutes. Scrape the bowl again.
- Mix the wet ingredients: Add vanilla, nutmeg, cinnamon, and salt.Beat until combined. Mix in the cornstarch until no streaks remain.
- Incorporate eggnog and eggs: Beat in eggs one at a time on low speed. Add eggnog and mix just until smooth. Do not overmix; you want minimal air bubbles.
- Pour and smooth: Pour the filling over the warm crust.Tap the pan gently on the counter to release air bubbles.
- Bake: Reduce oven to 325°F (165°C). Bake for 30–38 minutes. The edges should be set and the center slightly wobbly, like jello.
- Cool gradually: Turn off the oven, crack the door, and let the bars rest for 10 minutes.Remove and cool at room temperature for 1 hour.
- Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
- Slice: Lift out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into neat bars. Clean the knife between cuts for sharp edges.
- Finish: Top with a dollop of whipped cream and a light dusting of nutmeg if you like.
How to Store Eggnog Cheesecake Bars
- Refrigerator: Store bars covered in an airtight container for up to 5 days.
- Freezer: Freeze slices individually wrapped in plastic and then in a freezer bag for up to 2 months.Thaw overnight in the fridge.
- Serving after chilling: Let the bars sit at room temperature for 10–15 minutes to take the chill off before serving.
Benefits of This Eggnog Cheesecake Bars Recipe
- Seasonal flavor without fuss: You get true eggnog essence and warm spice in a simple bar format.
- Great for groups: One pan yields plenty of servings and slices cleanly for parties.
- Make-ahead convenience: They must chill, so you can prep the day before and focus on other dishes.
- Reliable texture: The cornstarch and lower baking temp help prevent cracking and keep the filling creamy.
- Customizable: Easy to adapt to different spice levels and toppings.
What Not to Do
- Don’t use cold ingredients: Cold cream cheese and eggs lead to lumps and overmixing. Room temperature is key.
- Don’t overbake: If the center is fully firm in the oven, it’s overdone. Take it out when it still jiggles slightly.
- Don’t skip the parchment: It makes clean slices and simple removal from the pan.
- Don’t whip the batter: Too much air causes cracks.Mix on low and scrape the bowl often.
- Don’t slice warm: Warm cheesecake will smear. Chill until fully set.
Variations You Can Try
- Biscoff crust: Swap in crushed speculoos cookies for deeper caramel spice.
- Bourbon twist: Add 1–2 tablespoons bourbon or dark rum to the filling. Increase cornstarch by 1 teaspoon to compensate.
- Gingerbread crunch: Use gingersnap cookies for a zesty, peppery crust.
- Cranberry swirl: Dollop cranberry sauce on top of the batter and swirl gently with a knife before baking.
- Lightly spiced: If you prefer subtle flavor, reduce nutmeg by half and skip the cinnamon.
- Mini bars: Bake in two 8×8 pans or use a lined muffin tin for individual portions.Start checking earlier for doneness.
FAQ
Can I use low-fat cream cheese?
Yes, but the texture will be less creamy and may set softer. For best results, use full-fat cream cheese, or go half-and-half with low-fat and full-fat.
What kind of eggnog works best?
A classic, dairy-based eggnog with moderate sweetness is ideal. If using a thicker or dairy-free version, whisk to loosen and measure accurately.
How do I know when the Eggnog Cheesecake Bars done baking?
Look for set edges and a center that still has a gentle wobble.
The top should look matte, not shiny or wet, and there should be no significant browning.
Why did my cheesecake crack?
Cracking usually comes from overmixing, overbaking, or cooling too quickly. Mix on low, bake just until set, and cool gradually with the oven door cracked.
Can I make this gluten-free?
Yes. Use gluten-free graham crackers or cookies for the crust, and ensure your cornstarch and spices are certified gluten-free.
Do I need a water bath?
No.
The bar format, lower baking temperature, and cornstarch help prevent cracks without the hassle of a water bath.
How many servings does this make?
A 9×13 pan yields about 16 to 20 bars, depending on how large you cut them.
Can I reduce the sugar?
You can reduce the filling sugar by up to 2–3 tablespoons without major texture changes. Keep the crust sugar as written for structure and flavor.
Can I make it ahead?
Absolutely. These bars are best after an overnight chill, which makes them perfect for planning ahead of a gathering.
Final Thoughts
These Cozy Eggnog Cheesecake Bars with Nutmeg Crust deliver everything you want from a holiday dessert: creamy texture, warm spice, and a simple method.
They’re elegant enough for a celebration, but easy enough for a weeknight treat. Make them a day early, slice neatly, and add a dusting of nutmeg for a polished finish. If you’re craving seasonal comfort with minimal fuss, this recipe is the one to keep on repeat.
Ingredients
Method
- Prep the pan: Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Heat the oven: Preheat to 350°F (175°C).
- Make the crust: In a bowl, combine cookie crumbs, sugar, nutmeg, cinnamon, and salt. Stir in melted butter until the mixture looks like damp sand.
- Press and pre-bake: Press the crust firmly and evenly into the pan. Bake for 8–10 minutes until fragrant and lightly set. Cool for 5 minutes.
- Beat the cream cheese: In a large mixing bowl, beat softened cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl.
- Add sugars: Beat in granulated and brown sugars until silky and no lumps remain, 1–2 minutes. Scrape the bowl again.
- Mix the wet ingredients: Add vanilla, nutmeg, cinnamon, and salt. Beat until combined. Mix in the cornstarch until no streaks remain.
- Incorporate eggnog and eggs: Beat in eggs one at a time on low speed. Add eggnog and mix just until smooth. Do not overmix; you want minimal air bubbles.
- Pour and smooth: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles.
- Bake: Reduce oven to 325°F (165°C). Bake for 30–38 minutes. The edges should be set and the center slightly wobbly, like jello.
- Cool gradually: Turn off the oven, crack the door, and let the bars rest for 10 minutes. Remove and cool at room temperature for 1 hour.
- Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
- Slice: Lift out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into neat bars. Clean the knife between cuts for sharp edges.
- Finish: Top with a dollop of whipped cream and a light dusting of nutmeg if you like.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
