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Eggnog Cheesecake Bars Recipe

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4.8 from 112 reviews

These Eggnog Cheesecake Bars combine the creamy richness of classic cheesecake with the festive flavors of eggnog and nutmeg, creating a perfect holiday treat. Featuring a crunchy graham cracker crust and a smooth, spiced filling, these bars are easy to make and ideal for entertaining or cozy gatherings during the holiday season.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp melted butter

For the Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup eggnog
  • 1 tbsp all-purpose flour
  • ½ tsp ground nutmeg
  • ½ tsp rum extract (or 1 tbsp dark rum / 1 tsp vanilla extract)

For Garnish:

  • Powdered sugar or gold edible shimmer

Instructions

  1. Prep: Preheat your oven to 325°F (160°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, ensuring to leave an overhang on the sides for easy lifting of the bars after baking.
  2. Make the Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the prepared pan to form the crust. Bake it for 8 to 10 minutes, then remove and let it cool slightly.
  3. Whip the Filling: Using a mixer, beat the softened cream cheese and sugar until it’s smooth and creamy. Add the eggs one at a time, beating well after each addition. Then, gently blend in the eggnog, all-purpose flour, ground nutmeg, and rum extract until just combined, taking care not to overmix.
  4. Bake: Pour the cream cheese filling over the baked crust and spread it evenly with a spatula. Bake the assembled bars for 30 to 35 minutes. You’ll know they’re done when the edges are set but the center still jiggles slightly when you gently shake the pan.
  5. Chill: Allow the bars to cool to room temperature. Then refrigerate them for at least 2 hours to set properly; chilling overnight is recommended for the best texture and flavor.
  6. Serve: Once chilled, use the parchment paper overhang to lift the bars from the pan. Cut into squares and dust the tops with powdered sugar or a gold edible shimmer for an elegant finish.

Notes

  • For an added flavor twist, substitute rum extract with vanilla extract if you prefer a milder taste.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not overbake; the center should remain slightly jiggly to keep the creamy texture.
  • Use a sharp knife warmed in hot water and wiped dry to get clean slices when cutting the bars.
  • These bars can be stored covered in the refrigerator for up to 4 days.
  • Gold edible shimmer adds a festive look but is optional.

Find it online: https://oliviabakes.com/eggnog-cheesecake-bars-recipe/