Eggnog Cheesecake Bars Recipe

If you love creamy, cozy holiday desserts, this Eggnog Cheesecake Bars Recipe is about to become your new Christmas tradition—rich, velvety, and warmly spiced with nutmeg and cinnamon on a buttery graham cracker crust.

Every December, eggnog shows up in my fridge before the wreath even makes it onto the door. I grew up with a punch bowl of eggnog on my grandma’s dining room table, and these eggnog cheesecake bars feel like that childhood memory baked into a creamy holiday cheesecake. They’re easy enough for a casual potluck but special enough for a Christmas dessert centerpiece at your party or family gathering.

What I love most about this Eggnog Cheesecake Bars Recipe is how it takes a classic baked cheesecake and turns it into neat, shareable bars: the same rich eggnog cream cheese filling you’d get in a traditional holiday cheesecake, but pre-sliced and ready for a crowd. They’re ideal for Christmas party dessert trays, cookie exchanges, or that “I promised to bring something” office potluck.

And a bonus? These are make-ahead cheesecake bars. You bake them the day before (or even two days before), chill them, and slice when you’re ready. The texture actually improves as they sit—creamy, dense, and luxurious, with that nutmeg-spiced cheesecake flavor that just tastes like the holidays.

Why You’ll Love This Eggnog Cheesecake Bars Recipe

Perfect Christmas dessert for a crowd – One pan gives you 16–24 cheesecake bars, depending on how you slice.
Make-ahead friendly – These eggnog cheesecake bars need to chill, so your dessert is done long before guests ring the doorbell.

Classic holiday flavors – Eggnog, nutmeg, cinnamon, and a hint of vanilla make this a festive cheesecake recipe that tastes like Christmas in every bite.
Creamy, bakery-style texture – Baking in a water bath–style setup (I’ll show you a simple trick) keeps the filling silky and prevents cracks.
Easy graham cracker crust – A simple graham cracker crust with brown sugar and butter adds that sweet, toasty base everyone loves.

Flexible and customizable – You can use store-bought eggnog or homemade, add rum extract, or change the crust for different cheesecake bars.
Great for gifting and dessert trays – Since they’re bars, they pack nicely into tins for neighbors or holiday gift boxes.
Freezer-friendly – These spiced eggnog bars freeze beautifully, so you can bake now and enjoy later in the season.

Ingredients

You’ll need simple, classic ingredients for this eggnog dessert. I’ll list them with a few tips and easy swaps.

For the graham cracker crust

2 cups (about 16 full sheets) graham cracker crumbs
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, melted and slightly cooled

Tip: If you’re short on time, you can use pre-crushed graham cracker crumbs. Just make sure they’re fresh and not stale—they should smell toasty and sweet. A touch of nutmeg in the crust echoes the nutmeg-spiced cheesecake flavor in the filling.

For the eggnog cheesecake filling

24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1 cup full-fat eggnog (store-bought or homemade)
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg (freshly grated if possible)
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt

Tips:

Use full-fat cream cheese (like Philadelphia or a good store brand). Reduced-fat versions won’t set as richly and can taste a bit chalky.
Room-temperature ingredients are key for a smooth, creamy eggnog cheesecake. If your cream cheese is too cold, you’ll get little lumps.

If you prefer a stronger “Christmas cocktail” vibe, you can add 1–2 teaspoons rum or bourbon extract.

For the optional topping

Freshly grated nutmeg, for garnish
Sweetened whipped cream or whipped topping, for serving
Crushed gingersnaps or graham crumbs, for sprinkling (optional)

Directions

You’ll make a simple graham cracker crust, then whip up the eggnog cream cheese filling and bake the bars low and slow. Let me walk you through it.

Prep the pan and oven.
Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides so you can lift the bars out later. Lightly spray the parchment and sides with nonstick spray. Preheat your oven to 325°F (163°C).
Make the graham cracker crust.
In a medium bowl, stir together graham cracker crumbs, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. If you squeeze a handful, it should hold together.

Press and pre-bake the crust.
Pour the crust mixture into your prepared pan. Use your fingers, then the flat bottom of a measuring cup or glass, to press the crumbs firmly and evenly across the bottom. Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
Beat the cream cheese and sugars.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened cream cheese on medium speed for 2–3 minutes, until very smooth and fluffy. Add the granulated sugar and brown sugar, and beat again for another 2–3 minutes. Scrape down the sides and bottom of the bowl once or twice; you want zero lumps here.
Add eggs and egg yolk.
Add the eggs and egg yolk one at a time, beating on low speed just until each is incorporated. Try not to whip in too much air; that’s what can cause cracks in baked cheesecake bars. Scrape the bowl as needed.

Mix in the eggnog and flavors.
Pour in the eggnog, vanilla, nutmeg, cinnamon, flour, and salt. Mix on low speed until the batter is smooth and everything is well combined. The batter will be a bit looser than traditional cheesecake because of the eggnog—that’s normal.
Set up a simple water bath shield (optional but helpful).
Place the 9×13 pan on a large rimmed baking sheet. This doesn’t make a full water bath, but it helps buffer the heat. If you want a classic water bath, you can place the pan into a larger roasting pan and pour hot water around it halfway up the sides, but make sure your pan is leak-proof or well wrapped in foil.
Pour and bake.
Pour the eggnog cream cheese filling over the partially baked crust and smooth the top with a spatula. Bake at 325°F for 35–45 minutes. The edges should be set and slightly puffed, and the center should still have a gentle jiggle, like Jell-O. Don’t overbake—cheesecake continues to set as it cools.

Cool gradually.
Turn off the oven, crack the door slightly, and let the bars sit inside for 20–30 minutes. This gradual temperature change helps prevent big cracks. Then remove the pan from the oven and place on a cooling rack. Cool to room temperature.
Chill before slicing.
Once room temperature, cover the pan (you can use foil or plastic wrap) and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, lift the cheesecake slab out using the parchment overhang, set it on a cutting board, and slice into bars with a sharp knife, wiping the blade between cuts for clean edges. Top with whipped cream and a sprinkle of fresh nutmeg if you like.

Servings & Timing

Yield: About 16 large bars or up to 24 smaller bars
Prep Time: 25 minutes
Bake Time: 35–45 minutes
Cooling/Chill Time: About 5–6 hours (including gradual oven cooling and fridge time)

Total Time: Around 6–7 hours, most of it hands-off

This is one of those holiday baking recipes that fits beautifully into a busy schedule—do the active work in the morning or the night before, then forget about it while it chills.

Variations

Once you’ve made this Eggnog Cheesecake Bars Recipe once, you’ll probably start dreaming up your own twists. Here are a few fun ones:

Gingersnap Crust: Swap the graham cracker crumbs for crushed gingersnap cookies for extra warmth and spice.

Boozy Holiday Cheesecake Bars: Add 1–2 tablespoons dark rum, bourbon, or spiced rum (or 1–2 teaspoons rum extract) to the filling.
Nutty Crunch Topping: Sprinkle chopped toasted pecans or walnuts over the crust before baking the filling for texture.
White Chocolate Eggnog Swirl: Melt 1/2 cup white chocolate chips with 2 tablespoons eggnog, swirl into the top of the batter before baking.

Gluten-Free Cheesecake Bars: Use gluten-free graham-style cookies or gingersnaps for the crust, and make sure your flour substitute is a 1:1 gluten-free baking blend.
Mini Christmas Dessert Bites: Bake in a parchment-lined 8×8 pan for thicker bars, then cut into tiny squares for bite-sized Christmas party dessert trays.

Storage & Reheating

These creamy eggnog cheesecake bars are very forgiving, which makes them great for holiday entertaining.

Refrigerator: Store sliced bars in an airtight container in the fridge for up to 5 days. If they’re stacked, place parchment or wax paper between layers.
Freezer: For longer storage, freeze the bars on a baking sheet until firm, then transfer to a freezer bag or container. They keep well for up to 2 months.
Thawing: Thaw overnight in the fridge, or let a single bar sit at room temperature for about 30–40 minutes before serving.

Reheating: These are meant to be eaten chilled or at cool room temperature—no reheating needed. If you do prefer a softer texture, you can let them sit out for 15 minutes before serving.
Make-Ahead Tip: For Christmas parties or potlucks, bake them 1–2 days ahead and chill. Slice the morning of your event for the cleanest edges and best texture.

Notes

Room temperature ingredients are non-negotiable. I know, I know—we’re all tempted to rush and use cold cream cheese. But if the cream cheese and eggs are truly at room temperature, the eggnog cream cheese filling will blend smoother, bake more evenly, and taste creamier.

Don’t fear the jiggle. Nutmeg spiced cheesecake bars should still wobble slightly in the center when you pull them from the oven. If the whole pan is firm, they’re likely overbaked and may turn out dry.
Use freshly grated nutmeg if possible. A little microplane and whole nutmeg makes a big difference; the flavor is brighter and more complex. It’s a small upgrade that makes this feel like bakery-level holiday cheesecake.
Slice with a hot, clean knife. Run your knife under hot water, wipe it dry, and slice. Wipe and reheat between cuts. It sounds fussy, but it’s how you get those pretty, party-ready cheesecake bars.

Eggnog sweetness varies. Some eggnog brands are sweeter and thicker than others. If yours is very sweet, you can reduce the granulated sugar by 2–3 tablespoons without affecting the structure.

If you’re curious, data from the USDA shows that a full-fat, cream-based dessert like this is definitely in the “treat” category, not an everyday food—but that’s what the holidays are for. I’d rather have a small, truly satisfying bar of creamy eggnog cheesecake than a big slice of something that doesn’t quite hit the spot.

FAQs

Can I use low-fat cream cheese for this recipe?
You can, but the texture won’t be as rich and creamy, and the bars may be a bit softer. For classic bakery-style cheesecake bars, full-fat cream cheese is best.

What kind of eggnog should I use?
Use a full-fat, classic eggnog (dairy-based). Thinner “light” eggnogs sometimes make the filling too loose and can affect the set.

Do I have to use a water bath?
A full water bath isn’t required for cheesecake bars, but baking the pan on a rimmed baking sheet and letting them cool gradually in the oven really helps minimize cracks.

My cheesecake bars cracked—what did I do wrong?
Cracks usually come from overbaking, mixing in too much air, or cooling too quickly. The good news? A little whipped cream on top hides everything, and they’ll still taste wonderful.

Can I make these eggnog cheesecake bars without a mixer?
Yes, but you’ll need a strong arm and a sturdy whisk. Make sure the cream cheese is very soft so you can get it completely smooth before adding the other ingredients.

How do I cut clean squares for a Christmas party dessert tray?
Chill the bars very well (overnight is best), then use a long, sharp knife warmed under hot water and wiped dry between cuts. Measure and mark light lines on top before cutting if you want perfectly even bars.

Can I halve this recipe?
Absolutely. Use an 8×8 or 9×9-inch pan, reduce the baking time slightly (start checking around 25–30 minutes), and keep an eye on that gentle jiggle in the center.

Is this safe for kids, especially if I add rum extract?
Yes. Rum extract is alcohol-free or nearly so, and any tiny amount of alcohol from real rum bakes off in the oven. The flavor stays; the buzz does not.

Conclusion

This Eggnog Cheesecake Bars Recipe takes everything cozy and nostalgic about holiday eggnog and tucks it into a creamy, nutmeg-spiced cheesecake on a buttery graham cracker crust. It’s festive, make-ahead friendly, and honestly, it looks like you fussed a lot more than you actually did.

If you try these creamy eggnog cheesecake bars, let me know how they turn out—leave a comment, share a photo, or tell me if they made it onto your yearly holiday baking list. And if you’re in the mood for more Christmas dessert ideas, you might enjoy pairing these with a plate of spice cookies or another favorite cheesecake bar recipe for a full-on holiday dessert spread.

Eggnog Cheesecake Bars

These Eggnog Cheesecake Bars are rich, velvety, and warmly spiced with nutmeg and cinnamon on a buttery graham cracker crust. They’re perfect for Christmas dessert trays, potlucks, and make-ahead holiday entertaining.

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Prep Time 25

Cook Time 45

Total Time 6 45

Course Dessert

Cuisine American

Servings bars

Calories 350 kcal

Ingredients

2 cups graham cracker crumbs about 16 full sheets
1/4 cup granulated sugar
1/4 cup light brown sugar packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter melted and slightly cooled
24 ounces cream cheese full-fat, softened to room temperature (3 blocks)
1 cup granulated sugar
1/2 cup light brown sugar packed
3 large eggs room temperature
1 large egg yolk room temperature
1 cup eggnog full-fat, store-bought or homemade
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg freshly grated if possible
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
freshly grated nutmeg for garnish, optional
sweetened whipped cream or whipped topping for serving, optional
crushed gingersnaps or graham cracker crumbs for sprinkling, optional

Instructions

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to lift the bars out later. Lightly spray the parchment and sides with nonstick spray. Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the melted butter and mix until evenly moistened and the mixture resembles wet sand.
2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 10 tablespoons unsalted butter
Pour the crust mixture into the prepared pan. Press firmly and evenly across the bottom using your fingers and the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2–3 minutes until very smooth and fluffy. Add the granulated sugar and brown sugar and beat for another 2–3 minutes, scraping down the sides and bottom of the bowl to eliminate lumps.
24 ounces cream cheese, 1 cup granulated sugar, 1/2 cup light brown sugar
Add the eggs and egg yolk one at a time, beating on low speed just until each is incorporated. Avoid whipping in too much air and scrape the bowl as needed.
3 large eggs, 1 large egg yolk
Add the eggnog, vanilla, nutmeg, cinnamon, flour, and salt. Mix on low speed until the batter is smooth and well combined. The batter will be slightly looser than traditional cheesecake due to the eggnog.
1 cup eggnog, 2 teaspoons pure vanilla extract, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 2 tablespoons all-purpose flour, 1/4 teaspoon fine sea salt

Place the 9×13-inch pan on a large rimmed baking sheet to help buffer the heat and promote even baking. For a classic water bath, set the pan inside a larger roasting pan and pour hot water around it halfway up the sides, ensuring the pan is leak-proof or well wrapped in foil.
Pour the eggnog cheesecake batter over the partially baked crust and smooth the top with a spatula. Bake at 325°F (163°C) for 35–45 minutes, until the edges are set and slightly puffed and the center still has a gentle jiggle.
Turn off the oven, crack the door slightly, and let the bars sit inside for 20–30 minutes. Remove the pan from the oven and place on a cooling rack. Cool completely to room temperature.

Once at room temperature, cover the pan and refrigerate for at least 4 hours, preferably overnight. To serve, lift the cheesecake slab out using the parchment overhang and transfer to a cutting board. Slice into bars with a sharp knife, wiping the blade between cuts. Top with whipped cream and a sprinkle of freshly grated nutmeg and crushed gingersnaps or graham crumbs if desired.
freshly grated nutmeg, sweetened whipped cream or whipped topping, crushed gingersnaps or graham cracker crumbs

Notes

Room-temperature cream cheese and eggs are essential for a smooth filling. The center should still jiggle slightly when you pull the pan from the oven; it will finish setting as it cools. For cleaner slices, chill overnight and cut with a hot, clean knife. Eggnog sweetness varies by brand—if yours is very sweet, you can reduce the granulated sugar in the filling by 2–3 tablespoons.