Creamy 2-Layer Eggnog Cheesecake Bars Taste Like Christmas

There’s something magical about the first sip of eggnog that signals the holidays are here. My grandma always said, “If it’s worth celebrating, it’s worth baking for,” and these eggnog cheesecake bars are my festive twist on her wisdom. Picture this: a buttery graham cracker crust hugging that velvety, spiced eggnog filling—each bite tastes like December in dessert form. I make these every year for our ugly sweater party, and without fail, someone always asks, “How is this even better than last time?” (Spoiler: I add an extra pinch of nutmeg when no one’s looking.) Trust me, these bars disappear faster than wrapping paper on Christmas morning.

Why You’ll Love These Eggnog Cheesecake Bars

Oh, where do I even start? These bars are my December obsession for a million delicious reasons:

• Creamy dreaminess: That eggnog filling is like biting into a spiced cloud—smooth as freshly fallen snow
• No-fuss fabulous: No water bath! Just mix, bake, and let the fridge do the heavy lifting
• Holiday in every bite: The nutmeg and vanilla make your kitchen smell like Santa’s bakery
• Crowd-pleaser magic: I’ve seen grown adults sneak seconds (and thirds) when they think no one’s looking

Seriously, if cheerfulness had a flavor, this would be it.

Ingredients for Eggnog Cheesecake Bars

Gather these simple ingredients to create your holiday masterpiece – I promise every single one plays a crucial role in making these bars irresistible. Here’s what you’ll need (and why each matters):

• 2 cups graham cracker crumbs – Measure these packed for the perfect sturdy crust that won’t crumble when you bite
• 1/2 cup unsalted butter, melted – My trick? I brown it slightly for a nutty depth that pairs beautifully with the eggnog
• 1/4 cup granulated sugar – Just enough to sweeten the crust without competing with the creamy filling
• 16 oz cream cheese, softened – Full-fat only, please! Leave it out for 2 hours – when your finger leaves a gentle dent, it’s ready
• 1/2 cup granulated sugar – The perfect amount to let the eggnog flavor shine through
• 2 large eggs – Room temperature is non-negotiable for that silky texture we’re after
• 1/2 cup eggnog – Use store-bought or homemade, but make sure it’s the good stuff (I splurge on the local dairy’s spiced version)
• 1 tsp vanilla extract – The vanilla and eggnog are best friends in this recipe
• 1/2 tsp ground nutmeg – Freshly grated if you’re feeling fancy – it makes all the difference

See? Nothing too crazy – just quality ingredients that come together like holiday magic. Now let’s turn them into something spectacular!

Equipment You’ll Need

Don’t worry – you probably already have everything! Here’s the short-and-sweet list:

• 8×8-inch baking pan – My trusty square pan has seen countless batches of these bars
• Parchment paper – Lifesaver for clean slices and easy removal
• Mixing bowls – One for crust, one for filling (I may have licked them both…)
• Electric mixer – A hand mixer works great for that creamy filling

That’s it! No fancy gadgets needed – just good old-fashioned baking magic.

How to Make Eggnog Cheesecake Bars

Alright, let’s get to the fun part—turning these simple ingredients into holiday magic! Follow these steps carefully, and you’ll be rewarded with the creamiest, most festive cheesecake bars you’ve ever tasted. Trust me, your future self (and anyone lucky enough to get a bite) will thank you.

Preparing the Graham Cracker Crust

First things first—that buttery, crunchy foundation! In a medium bowl, mix your graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Here’s my pro tip: use the bottom of a measuring cup to press the mixture firmly into your parchment-lined pan. Get it nice and even—this is what’ll keep your bars from falling apart when you slice them. Pop it in the oven at 325°F for exactly 10 minutes. You’ll know it’s ready when the edges just start turning golden. Let it cool while you make the filling—no shortcuts here, or you’ll melt your beautiful crust!

Making the Eggnog Cheesecake Filling

Now for the star of the show! In a large bowl, beat your softened cream cheese and sugar until it’s completely smooth—I’m talking no lumps whatsoever. Scrape down the sides often to make sure everything gets incorporated. Add your eggs one at a time, mixing just until combined after each. Here’s where patience pays off—overmixing after adding eggs can lead to cracks, and we want these babies picture-perfect. Gently stir in the eggnog, vanilla, and nutmeg. The batter should be silky and pour easily, with tiny specks of nutmeg dancing throughout.

Baking and Chilling

Pour that gorgeous filling over your cooled crust and smooth the top. Bake for 35-40 minutes—the edges should be set but the center will still have a slight jiggle (like Jell-O, not liquid). Turn off the oven and crack the door open for about 10 minutes—this prevents sudden temperature changes that cause cracks. Cool completely at room temperature, then here’s the hardest part: refrigerate for at least 4 hours (overnight is even better!). I know it’s tempting to sneak a taste, but this chilling time is what gives you those clean, professional-looking slices. Your patience will be deliciously rewarded!

Tips for Perfect Eggnog Cheesecake Bars

Alright, here are my hard-earned secrets for absolute perfection! First, full-fat cream cheese is non-negotiable—it gives that lush, creamy texture lighter versions just can’t match. Second, room temperature ingredients are your best friend; cold cream cheese will leave you with lumpy filling, and who wants that? Third, don’t overbake! Pull them when the center still has a slight jiggle—they’ll firm up as they cool. And my bonus tip? A little extra nutmeg sprinkled on top right after baking makes them smell (and taste) like holiday magic.

Variations & Substitutions

Want to make these bars your own? Try swapping the nutmeg for cinnamon if you prefer a warmer spice—I sometimes do half and half for the best of both worlds! Gluten-free friends? Use your favorite GF graham crackers for the crust. For a boozy twist, spike the eggnog with a tablespoon of rum or bourbon (just don’t tell the kids!). The possibilities are endless—that’s the beauty of holiday baking!

Serving & Storing Eggnog Cheesecake Bars

These bars taste best when served chilled straight from the fridge—I like to cut them into squares with a warm knife (just run it under hot water and dry quickly) for picture-perfect edges. A dollop of whipped cream and a dusting of nutmeg makes them extra festive. Store any leftovers (ha!) in an airtight container in the fridge for up to 5 days—though in my house, they never last that long!

Nutritional Information

Now, let’s be real – these eggnog cheesecake bars are a holiday treat meant to be savored, not counted! But for those curious, the nutritional values will vary based on the specific ingredients you use. My grandma always said, “Christmas calories don’t count,” and while that might not be scientifically accurate, I think there’s wisdom in enjoying special desserts without overanalyzing. The cream cheese and eggnog bring protein and calcium to the party, while the graham crackers offer a bit of whole grain goodness. Just remember – these are occasional indulgences meant to be shared with loved ones, so focus on the joy rather than the numbers!

Frequently Asked Questions

Can I use store-bought eggnog?
Absolutely! I often use the good-quality store-bought kind when I’m short on time. Just make sure it’s the creamy, full-fat version—none of that “light” stuff. My local dairy’s spiced eggnog works beautifully, but any brand you enjoy drinking will taste great in these bars. Homemade eggnog? Even better!

How do I prevent cracks in my cheesecake bars?
Oh, I’ve battled this one myself! The key is patience: don’t overmix after adding eggs, bake until just set (that slight jiggle is perfect), and let them cool gradually in the turned-off oven. The slow cooling prevents sudden temperature changes that cause cracks. And remember—even if they do crack, they’ll still taste incredible (just cover with whipped cream and no one will know!).

Can I freeze these eggnog cheesecake bars?
You bet! They freeze beautifully for up to 2 months. I wrap individual bars tightly in plastic wrap, then pop them in a freezer bag. Thaw overnight in the fridge—they taste just as creamy as fresh. Perfect for getting ahead during the busy holidays!

Why does my filling sometimes turn out lumpy?
Nine times out of ten, it’s because the cream cheese wasn’t soft enough. Leave it out for at least 2 hours—when your finger leaves a gentle dent, it’s ready. And always beat the cream cheese alone first until perfectly smooth before adding other ingredients. A few extra minutes here makes all the difference!

Can I make these in a different size pan?
Of course! For a 9×13-inch pan, simply double the recipe. If using a springform pan, extend the baking time by 5-10 minutes. Just keep an eye on it—the jiggle test never lies. Whatever pan you use, parchment paper is your best friend for easy removal.

Final Thoughts

There you have it—my beloved eggnog cheesecake bars that taste like holiday cheer in every bite! I hope you’ll whip up a batch and start your own delicious tradition. When you do, tag me—I’d love to see your creations! Nothing makes me happier than sharing recipes that bring people together, just like Grandma taught me.

Print