11- Eggnog Cheesecake Bars (Holiday Favorite): The Creamy Crowd-Pleaser Your Dessert Table’s Been Missing

Forget complicated showpieces. This is the dessert that makes people stop, stare, and “accidentally” take seconds. Eggnog cheesecake bars hit that sweet intersection of nostalgic holiday flavor and outrageous creaminess—with a buttery crust that snaps just enough to keep it classy.

You’ll make them once and become “the dessert person” forever. No hard sell needed: they bake up beautifully, slice clean, and absolutely slap on any festive spread.

What Makes This Recipe So Good

• Rich eggnog flavor without the fuss: You get classic holiday notes—nutmeg, vanilla, a hint of warmth—baked into a silky cheesecake layer that actually tastes like eggnog, not just “holiday-ish.”
• Super sliceable bars: Cleaner cuts than a round cheesecake, better for parties, and easier to serve. No wrestling with a springform pan or praying to the cheesecake gods.
• Buttery, crisp crust: Graham cracker crumbs get upgraded with brown sugar and a touch of spice.

  It holds its shape, adds texture, and doesn’t crumble into chaos.

• No water bath drama: Low-and-slow baking plus a quick chill delivers a smooth, crack-free top. Your oven stays dry, your stress stays low.
• Make-ahead friendly: These bars taste even better the next day. Holiday timeline saver?

  Absolutely.

What Goes Into This Recipe – Ingredients

• For the crust:
  • 2 cups graham cracker crumbs (about 14 full sheets)
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
• For the cheesecake filling:
  • 24 ounces cream cheese, softened (3 blocks, full-fat)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup full-fat eggnog (store-bought or homemade), at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1 tablespoon cornstarch (or 2 teaspoons flour)
  • 1/4 teaspoon fine sea salt
  • Optional: 1 to 2 tablespoons dark rum or bourbon
• For topping (optional but elite):
  • Lightly sweetened whipped cream
  • Freshly grated nutmeg

How to Make It – Instructions

1. Prep the pan: Line a 9×13-inch baking pan with parchment, leaving an overhang on the long sides for easy lifting. Preheat oven to 325°F (163°C).
2. Make the crust: In a bowl, combine graham crumbs, brown sugar, nutmeg, cinnamon, and salt. Stir in melted butter until the mixture feels like damp sand and holds when pressed.
3. Press and par-bake: Firmly press crust into the pan in an even layer.

   Bake for 8–10 minutes until lightly set and fragrant. Cool 5 minutes.

4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until very smooth, about 2 minutes. Scrape the bowl; lumps are the enemy.
5. Add sugar and cornstarch: Beat in granulated sugar, cornstarch, and salt until combined and fluffy, 1 minute.
6. Eggs go in: Add eggs and yolk one at a time, beating on low until just incorporated.

   Avoid overmixing—less air = fewer cracks.

7. Flavor it up: Mix in eggnog, vanilla, nutmeg, and the optional rum/bourbon. Batter should be silky and pourable.
8. Pour and smooth: Pour filling over the warm crust, smoothing the top with an offset spatula. Tap the pan gently to release bubbles.
9. Bake low and slow: Bake at 325°F for 30–38 minutes.

   The edges should look set while the center has a slight jiggle (not sloshy). Don’t overbake.

10. Cool gradually: Turn off the oven, crack the door, and let bars sit for 15 minutes. Transfer to a rack to cool to room temp.
11. Chill to set: Refrigerate at least 4 hours, preferably overnight.

    This is where the magic—and clean slices—happen.

12. Slice and serve: Lift with parchment, dust with nutmeg, and cut into bars with a hot, dry knife. Add whipped cream if you’re extra (you should be).

Keeping It Fresh

• Fridge: Store bars in an airtight container for 4–5 days. Keep toppings separate to prevent soggy vibes.
• Freezer: Freeze sliced bars on a sheet pan until firm, then wrap individually and store up to 2 months.

  Thaw in the fridge overnight.

• Transport tips: Keep chilled with ice packs and slice on-site for the cleanest presentation. No one likes lukewarm cheesecake, IMO.

Why This is Good for You

• Built-in portion control: Bars make it easier to enjoy a satisfying serving without going full cheesecake-tilt.
• Protein and calcium: Cream cheese and eggnog bring a bit of nutritional heft—yes, this is dessert, but it’s not empty air.
• Stress reduction via make-ahead: Cooking ahead lowers holiday chaos. Honestly, that’s health adjacent.
• Spice benefits: Nutmeg and cinnamon aren’t just cozy—they bring antioxidants and warming properties.

  Tiny wins count.

Pitfalls to Watch Out For

• Overmixing the batter: Too much air equals cracks. Mix on low, scrape often, and stop when combined.
• Overbaking: If the center is fully set in the oven, it’ll be dry after chilling. You want a wobble, not a wave.
• Warm ingredients matter: Cold cream cheese creates lumps that never fully smooth out.

  Room temp is non-negotiable.

• Skipping the chill: Impatience ruins texture. These need time to set so they slice clean and taste creamy.
• Crumbly crust: If the crust won’t hold, you didn’t add enough butter or pack it tight. Use a flat-bottomed glass to press firmly.

Recipe Variations

• Cookie swap: Use speculoos or gingersnaps instead of grahams for a spicier crust.

  Reduce added spices slightly.

• Spirited bars: Add 2 tablespoons bourbon, rum, or brandy to the filling. Adults will notice, kids won’t be served—problem solved.
• Cranberry swirl: Dollop 1/2 cup cranberry sauce over the filling and swirl with a skewer before baking. Festive and gorgeous.
• Peppermint crunch: Fold 1/3 cup crushed peppermint candies into the crust and top with a chocolate drizzle after chilling.
• Gluten-free: Use GF graham crackers and check your eggnog brand.

  The filling is naturally GF.

• Lighter touch: Swap one block of cream cheese with Neufchâtel and use reduced-sugar eggnog. Texture stays nice, flavor still sings.

FAQ

Can I make these without eggnog?

Yes. Substitute whole milk plus 1 tablespoon heavy cream and increase the nutmeg to 3/4 teaspoon.

The flavor won’t be identical, but it still hits the holiday notes.

How do I prevent cracks without a water bath?

Bake at 325°F, avoid overmixing, don’t overbake, and cool gradually with the oven door cracked. Also, run a thin knife around the edges after cooling 10 minutes to release tension.

Can I use a smaller pan for thicker bars?

You can use a 9-inch square pan for extra-thick bars, but increase bake time to 40–48 minutes and watch the center for that slight jiggle. Yield will be smaller but taller.

What’s the best way to slice clean bars?

Chill overnight, then use a long, sharp knife heated under hot water and wiped dry between cuts.

It’s a tiny ritual that pays off big-time.

Is homemade eggnog okay here?

Absolutely. Aim for a full-fat, not-too-thick eggnog so the batter stays silky. If it’s very thick, thin with 1–2 tablespoons milk.

Can I make these ahead for a party?

Yes—ideal, actually.

Make 1–2 days ahead, keep covered in the fridge, then garnish right before serving. FYI, flavor deepens after day one.

Wrapping Up

These 11- Eggnog cheesecake bars (holiday favorite) are the dessert equivalent of a standing ovation: creamy, festive, and shockingly easy to serve. They deliver holiday flavor without theatrics, look polished on a platter, and hold up like champs in the fridge.

Make them once and prepare for the “recipe please” texts. Your future self—and your party guests—will thank you.