Name: No-Fail Eggnog Cheesecake Bars with Gingersnap Crust
Prep time: 20 min
Cook time: 35 min
Total time: 4 h 55 min
Ingredients: 2 c gingersnap cookie crumbs (approx. 30 cookies); 6 tbsp unsalted butter, melted; 3 8 oz packages cream cheese, softened; 1 1/4 c granulated sugar; 1/2 c eggnog (full-fat recommended); 3 large eggs; 1 tsp vanilla extract; 1/2 tsp rum extract (or 1 tbsp dark rum, see notes); 1/2 tsp fresh nutmeg, plus more for garnish

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If you love the flavor of eggnog but want a dessert that’s a little more wow factor than just a glass, these Eggnog Cheesecake Bars are your answer. They are my absolute favorite holiday dessert!

We skip the stress of a traditional cheesecake (no water bath required here!) and use a simple, no-fail bar format. The texture contrast is incredible: a sharp, spicy gingersnap crust meets a creamy, luscious, velvety eggnog filling.

The secret to this intense festive flavor is the flavor infusion of fresh nutmeg and a touch of rum extract that we bake right into the filling. They are easy to make, easy to transport, and a total showstopper for any holiday gathering.

Why You’ll Love This Recipe

Pure Holiday Flavor: All the nostalgic, warm spice of eggnog is infused into a rich, creamy cheesecake filling.
Texture is Key: The sharp, spicy crunch of the gingersnap crust is the perfect contrast to the soft, velvety cheesecake layer.
A No-Stress Bar Format: No fiddling with springform pans or water baths! This recipe is baked in a simple 9×13 pan, making it a no-fail, easy-to-slice dessert.
An Easy Wow Factor Dessert: These bars look elegant and taste gourmet, making them perfect for holiday parties or cookie boxes.

Step-by-Step Instructions

First, we need to create the crust. Place your gingersnap cookies in a food processor (or a sturdy zip-top bag) and pulse until you have fine crumbs. Combine the crumbs with melted butter and press the mixture firmly into the bottom of your prepared 9×13 pan. Bake this for 10 minutes to set it up perfectly.

While the crust is baking, we’ll make the filling. Ensure your cream cheese is completely softened—this is essential for a smooth, velvety filling! In a large mixing bowl, beat the cream cheese until it’s light and fluffy. Slowly beat in the sugar.

Now for the flavor infusion. Beat in the eggnog, eggs, and a touch of rum extract (this gives it a punch of holiday spirit!). Now, add a generous festive sprinkle of freshly grated nutmeg. This simple step gives the filling its signature warm flavor. Beat until the mixture is completely smooth and luscious.

Pour the creamy filling over the warm crust and bake for 30–35 minutes. You want the center to be mostly set but still have a slight jiggle. This is the secret to a perfect, no-stress cheesecake bar!

Let the bars cool completely on a wire rack before chilling them in the fridge for at least 4 hours. Once chilled, slice them into bars and finish with a final festive sprinkle of fresh nutmeg and a dollop of whipped cream.

Ava’s Notes

Softened Cream Cheese: This is the non-negotiable step for a smooth, velvety filling. If your cream cheese is cold, your bars will be lumpy!
Rum Extract vs. Rum: I use rum extract because it gives a stronger, more concentrated flavor without adding too much liquid. If you prefer using actual rum, you can substitute 1–2 tablespoons of dark rum for the extract, but reduce the eggnog slightly to compensate.
Make-Ahead Magic: These are the ultimate make-ahead dessert! They actually taste better the second day, once the flavors have had time to fully infuse.

Tools You’ll Need

9×13 Inch Baking Pan: Essential for baking and slicing the bars evenly.
Food Processor or Blender: For quickly pulsing the gingersnaps into fine, uniform crumbs.
Hand Mixer or Stand Mixer: Critical for beating the cream cheese into a smooth, luscious, and lump-free filling.
Parchment Paper: For lining the pan and ensuring easy lifting and clean slices.