Layered Eggnog Cheesecake bars with a gingersnap crust, creamy cheesecake filling and snickerdoodle cookie topping! This is the ultimate dessert recipe for eggnog lovers and it’s a cinch to make.
Love eggnog? Our Instant Pot Eggnog cheesecake is creamy and delicious! Or give our eggnog truffles a try this year!
Why this Recipe Works
We love cheesecake bars. From our original chocolate chip cheesecake bar, to our popular snickerdoodle cheesecake bar, there is something for everyone!
You can’t have the holiday season without eggnog. And you can’t have it without cheesecake. Why not put them together in one rich and creamy dessert that’s easy to slice up and share?
- An easy crust made out of gingersnaps makes these Eggnog Cheesecake Bars out-of-this-world delicious, adding a tart and spicy touch.
- I couldn’t resist throwing on a dreamy topping of sugar and spice (and everything nice). I used the cinnamon sugar blend I love on Snickerdoodles but added some nutmeg too–this is an eggnog dessert after all!
- With a creamy filling and a crispy crust, cheesecake bars make everyone at the dessert table oh so happy!
If you love easy desserts, be sure to try our easy no bake cheesecake bars for a delightful treat. Don’t forget to whip up a batch of cherry hot chocolate to go with today’s treat, it’s a perfect holiday match!
Ingredient Notes
- Gingersnap cookies – Don’t have these (or don’t like them)? Graham crackers or nilla wafers will work just fine as a substitute in the crust.
- Cream cheese – Use full fat cream cheese for best flavor and creamy consistency. Don’t forget to let it soften on the counter for a few minutes so it’s easier to work with.
- Rum extract – Along with nutmeg, this flavoring gives the cheesecake that rich eggnog taste you crave, no eggnog or rum needed!
Easy Instructions
The crust. I used a whole bag of crushed gingersnaps for this gorgeous, flavorful crust. You can always substitute graham crackers or nilla wafers if you prefer, but I love the tanginess the gingersnap cookies give these bars.
The cheesecake. No actual eggnog is used in this cheesecake. Instead a combination of rum extract and nutmeg gives the illusion that the creamy center is an eggnog infused delight!
The cookie topping. Much like a snickerdoodle cookie, this version has 1/4 tsp nutmeg for extra holiday cheer. Oh, it’s also topped with a sugar, cinnamon and nutmeg crust.
Yeah. It doesn’t get much better than this for dessert. HOWEVER, as a reminder, this needs time to “set up.” After baking these bars they need to chill for at least 4 hours. I usually make them the day before so that they can be refrigerated overnight.
Once chilled, you can cut them and enjoy.
Recipe FAQs
Yes, you should store these in the refrigerator for freshness and best taste. I love them chilled straight from the fridge!
If you omit the extract you won’t get the name eggnog flavor. Rum extract is worth the purchase! After you make cheesecake bars, use it in Eggnog Fudge, Butter Rum Fudge and Homemade Eggnog.
The cheesecake bars are ready to come out of the oven when the cookie crust is lightly browned. The center of the cheesecake may be slightly jiggly but it will continue to firm as it cools (and when it’s chilled).
Now you can have your eggnog and eat it too with this simple Eggnog Cheesecake Bars recipe! With the perfect hint of eggnog flavor, these easy bars are a hit every holiday season.
More Eggnog Recipes
- Eggnog Cookies
- Eggnog Cupcakes
- Easy Eggnog Truffles
- Eggnog Cheesecake Cake: a delicious layer cake that’s sure to impress. From scratch, spice cake with a cheesecake center and eggnog buttercream frosting!
- Eggnog Muffins: little, bite size donut muffins that are perfect for Christmas morning!
Favorite Cookies and Bars
See all Cookies recipes
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Eggnog Cheesecake Bars
Ingredients
For the Crust:
- 1 bag gingersnap cookies 14 oz (about 2 1/2 cups crumbs)
- ½ cup unsalted butter melted
For the Cheesecake filling:
- 2 packages cream cheese, softened 8 oz each
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons rum extract
- ¼ teaspoon nutmeg
For the Cookie layer:
- ¾ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cup all-purpose flour
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup milk
For the Topping:
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Line a 13×9-inch baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
- In a food processor, pulse gingersnap cookies until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into the bottom of prepared baking dish. Using the palm of your hand (or bottom of a cup) press crumbs firmly into the pan.
- For the cheesecake filling, beat cream cheese with sugar, eggs, rum extract and nutmeg using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over gingersnap crust.
- For the cookie layer, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour, cinnamon and nutmeg and beat until fully combined. Add milk and beat until well blended. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until the cheesecake layer is fully covered.
- In a small bowl, combine the topping ingredients. Sprinkle generously over the cookie layer.
- Bake for about 35 minutes. Middle may still “jiggle”, that’s okay. You want the cookie layer to be completely cooked (and lightly browned). Remove from oven and cool completely. Once cooled, cover with foil or plastic wrap and refrigerate for 4 hours (or overnight). Cut into squares and enjoy cold!
Notes
- You should store these in the refrigerator for freshness and best taste. I love them chilled straight from the fridge!
- If you omit the rum extract you won’t get the name eggnog flavor. Rum extract is worth the purchase! After you make cheesecake bars, use it in Eggnog Fudge, Butter Rum Fudge and Homemade Eggnog.
- The cheesecake bars are ready to come out of the oven when the cookie crust is lightly browned. The center of the cheesecake may be slightly jiggly but it will continue to firm as it cools (and when it’s chilled).
Eggnog and cheesecake?! Does is get any better? YUM!
What a wonderful dessert recipe for the holidays, thank you
My future daughter in love is a huge eggnog fan! She will love these!
Your kiddos are getting so big!
How do these freeze/thaw?
Thaw them in the refrigerator (freeze them in a large ziploc bag). ENJOY 🙂
While eggnog may have milk, cream, sugar, eggs, and rum, the recipe does not have those ingredients. I am not sure how the cheesecake is eggnog flavored without the eggnog ingredients and without actual eggnog.
Cream cheese is made of milk and cream….the recipe includes cream cheese, sugar, and eggs plus rum extract. And voila…an “Eggnog Cheesecake” 🙂 I guess in this case it’s up to you and your palate…our family and friends definitely thinks it tastes like eggnog flavored cheesecake.
I did not mean to offend you in any way. I just wanted to point out that it does not taste like eggnog at all so if someone wanted something eggnog flavored they may want to adjust the recipe.
While I love many of your recipes, these are not at all eggnog flavored and do not actually have any eggnog in them. They tasted like rum cheesecake to us. The concept was great and I am going to try to adjust it to have real eggnog in them. I am only mentioning this for those who are looking for an eggnog flavored cheesecake as they may want to try a different recipe.
Eggnog is basically milk, cream, sugar and rum…and some people add nutmeg. So in essence, yes, the cheesecake IS eggnog flavored without using eggnog. I did clarify in the text that no eggnog was used for this recipe.
Oh and eggs. Milk, cream, sugar, and eggs….
Hi, how long do the eggnog cheesecake bars last, and can they be kept in an airtight container or do they need to be in the fridge? I ask because I would like to make them for little packages of mixed cookies/bars for gifts.
Because of the cheesecake, they definitely need to stay refrigerated. They are best eaten within the first two days, after that the cookie layer on top begins to soften.
I am planning to make these for a holiday get together this weekend. However, I have one question. Can I use real rum instead of rum extract? I am afraid I won’t be able to find pure rum extract, but I do happen to have a bottle of dark rum on hand.
Real rum won’t have the concentration of flavor you need. If you have a walmart, meijer or Kroger near you, you should be able to find this in the same aisle as the vanilla extract! 🙂
Hahaha! Too funny that you posted it here instead of doing cards. I usually do handmade cards every year, but last year and this year I went with the photo card option. This year I ordered one that could be printed and mailed in under 5 days…gotta love that! Now to get the cards addressed and actually in the mail. I may have a stack of cards that never got sent out a few years ago. Whoops! Maybe I should just bake a pan of these awesome cheesecake bars! Eggnog is one of my favorite holiday flavors!
Your handmade cards are beautiful 🙂
Can these be made ahead of time and frozen?
Aimee, You’re kids are beautiful! May your family have a blessed Christmas and a wonderful 2016!
Thank you 🙂 Merry Christmas!!
You Aimee are the queen of eggnog! These cheesecake bars look absolutely scrumptious! Only two weeks to Christmas? Freaking out! Hahaha but so exciting!
Ooh, I’m not the only one freaking out a bit? LOL!!
So delicious- love cheesecake in bar form 🙂
I made your Fannie Mae fudge and loved it! When you say to “wrap in parchment paper and store in airtight container”, should this container be refrigerated?
For the fudge? I refrigerate it if I’m going to be keeping it for longer than a few days. Keeps it fresh 🙂
This might just be my new favorite brownie, truly decadent!~Carolyn @ Cabot
Aww thanks Carolyn!
That’s the best card! Your kids look like such a nice bunch. You must be a very proud mom!
There’s no time for cards when there’s life. And cheesecake. Priorities, people! These bars are the best. That cookie layer on top is great!
haha, priorities 🙂
Oh my gosh Eggnog is like the best thing ever I have to make these bars!!
http://xoxobella.com
I love that you put it online. I spend so much time and money doing cards every year and every year I say NO MORE CARDS!!!! I’d rather spend my time making and eating these bars!
haha, YOUR card is what made me once again feel like, darnit, I forgot. Your cards are beautiful 🙂