Name: Eggnog Cheesecake Bars
Prep time: 10 min
Cook time: 50 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups graham cracker crumbs (about 12 crackers); 2 tablespoons sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 5 tablespoons melted butter; For the filling:; 16 oz cream cheese, room temperature; 1/2 cup sugar; 1 tablespoon flour; 3/4 cup eggnog; 1/2 teaspoon nutmeg; 2 large eggs; Optional: whipped cream for topping

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Eggnog cheesecake bars are one of my favorite desserts to make for the holiday season. They’re creamy, festive, and a whole lot easier than making a full cheesecake. With a spiced graham cracker crust and a silky smooth eggnog filling, these bars are a guaranteed crowd-pleaser at any gathering.

Why You’ll Love This Recipe

I love how this recipe delivers all the flavors of a classic cheesecake without the extra work. Instead of fussing with a springform pan, I just use a square baking dish and cut them into bars. The crust has the perfect balance of cinnamon and nutmeg, which pairs beautifully with the rich eggnog filling. Another reason I like making these bars is that they’re a great make-ahead option—I can prepare them a day or two before my holiday party and they taste just as good. Plus, they cut neatly into individual servings, making them ideal for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

graham cracker crumbs (about 12 crackers)
sugar
cinnamon
nutmeg
melted butter

For the filling:

cream cheese, room temperature
sugar
flour
eggnog
nutmeg
eggs

Optional: whipped cream for topping

Directions

Preheat the oven to 350°F. Line a 9×9-inch baking pan with foil and spray with nonstick spray.
Mix graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in melted butter until the mixture looks like wet sand. Press firmly into the pan and bake for 10 minutes.
While the crust bakes, beat cream cheese, sugar, and flour until fluffy. Mix in eggnog and nutmeg, scraping the sides of the bowl. Add eggs one at a time until just combined.
Pour the filling over the crust and smooth the top. For extra insurance against cracks, place the pan in a water bath (optional).
Bake 30–40 minutes without a water bath, or 40–50 minutes with one, until the center looks set.
Cool for 1 hour at room temperature, then refrigerate for at least 3 hours.
Cut into 16 bars and serve with whipped cream and a sprinkle of nutmeg.

Servings and timing

This recipe makes about 16 bars. Prep time is around 10 minutes, baking takes 40–50 minutes, and cooling and chilling requires at least 4 hours. These bars are best when chilled overnight, so I like to make them the day before I plan to serve them.

Variations

I sometimes add a splash of vanilla extract to the filling for extra depth of flavor.
For a twist, I swap graham crackers with gingersnaps for the crust—it adds a bold holiday spice.
If I want a little more indulgence, I drizzle caramel sauce over the top before serving.
A light dusting of cocoa powder instead of nutmeg makes a nice flavor variation.

Storage/Reheating

I store leftover bars in an airtight container in the refrigerator for up to 4 days. If I want to make them ahead, I prepare them up to 2 days in advance and keep them chilled until ready to serve. For longer storage, I freeze the bars (without whipped cream topping) for up to 2 months. To serve, I thaw them in the fridge overnight. Since these are cheesecake-based, I don’t reheat them—I just enjoy them cold.

FAQs

Can I make these bars without eggnog?

Yes, but the flavor won’t be the same. If I don’t have eggnog, I sometimes use heavy cream with a little extra sugar and nutmeg to mimic the taste.

How do I know when the bars are done baking?

I look for the center to be set but still slightly jiggly. A toothpick inserted should come out mostly clean.

Do I need a water bath?

Not necessarily. I often bake mine without a water bath, but using one helps prevent cracks and gives the cheesecake a creamier texture.

Can I use low-fat cream cheese?

I can, but I don’t recommend it. Full-fat cream cheese gives the bars their rich, creamy consistency.

Can I double this recipe?

Yes! I double the ingredients and bake in a 9×13-inch pan. Baking time may be slightly longer, so I just keep an eye on the center for doneness.

Conclusion

Eggnog cheesecake bars are one of my go-to holiday desserts because they combine festive flavors with an easy, make-ahead format. I love how creamy, spiced, and indulgent they are, yet they cut neatly into bars that are perfect for sharing. Whether I’m bringing them to a holiday gathering or keeping them for my family, they always disappear quickly.