★★★★★

Eggnog Cheesecake Bars

Layered Eggnog Cheesecake bars with a gingersnap crust, creamy cheesecake filling and snickerdoodle cookie topping! This is the ultimate dessert recipe, and it’s easy enough to make!

Layered Eggnog Cheesecake bars with a gingersnap crust, creamy cheesecake filling and snickerdoodle cookie topping! This is the ultimate dessert recipe, and it's easy enough to make!

I’m so thankful for all of you who stop by and read my blog. And take the time to leave me a comment or send me an email. I love hearing when you have tried a recipe, so please continue to do those things!

In the meantime, I will continue to “cheesecake” all the things. I sure hope you’re not sick of cheesecake bars. Because I’ve got more flavors running through my mind.

Starting with today’s Egg Nog Cheesecake Bar.

Layered Eggnog Cheesecake bars with a gingersnap crust, creamy cheesecake filling and snickerdoodle cookie topping! This is the ultimate dessert recipe, and it's easy enough to make!

Easy Instructions

The crust. I used a whole bag of crushed gingersnaps for this gorgeous, flavorful crust. You can always substitute graham crackers or nilla wafers if you prefer, but I love the tanginess the gingersnap cookies give these bars.

The cheesecake. No actual eggnog is used in this cheesecake. Instead a combination of rum extract and nutmeg gives the illusion that the creamy center is an eggnog infused delight!

The cookie topping. Much like a snickerdoodle cookie, this version has 1/4 tsp nutmeg for extra holiday cheer. Oh, it’s also topped with a sugar, cinnamon and nutmeg crust.

Yeah. It doesn’t get much better than this for dessert. HOWEVER, as a reminder, this needs time to “set up.” After baking these bars they need to chill for at least 4 hours. I usually make them the day before so that they can be refrigerated overnight.

Once chilled, you can cut them and enjoy.

More Eggnog Recipes

  • Frozen Eggnog Whipped Cream. Make these delicious whipped cream discs and store in freezer until ready to enjoy on a hot cup of coffee or cocoa!
  • Eggnog Cheesecake Cake: a delicious layer cake that’s sure to impress. From scratch, spice cake with a cheesecake center and eggnog buttercream frosting!
  • Eggnog Muffins: little, bite size donut muffins that are perfect for Christmas morning!

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 24 large bars

Eggnog Cheesecake Bars

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 5 hours 5 minutes

Layers of gingersnap crust, creamy eggnog cheesecake filling, and topped with cookie bars, these Eggnog Cheesecake Bars are a holiday must.

Ingredients

For the Crust:

  • 1 bag (14 oz) gingersnap cookies (about 2 1/2 cups crumbs)
  • 1/2 cup unsalted butter, melted

For the Cheesecake filling:

  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp rum extract
  • 1/4 tsp nutmeg

For the Cookie layer:

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup milk

For the Topping:

  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Line a 13x9-inch baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
  2. In a food processor, pulse gingersnap cookies until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand (or bottom of a cup) press crumbs firmly into the pan.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, rum extract and nutmeg using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over gingersnap crust.
  5. For the cookie layer, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour, cinnamon and nutmeg and beat until fully combined. Add milk and beat until well blended. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until the cheesecake layer is fully covered.
  6. In a small bowl, combine the topping ingredients. Sprinkle generously over the cookie layer.
  7. Bake for about 35 minutes. Middle may still "jiggle", that's okay. You want the cookie layer to be completely cooked (and lightly browned). Remove from oven and cool completely. Once cooled, cover with foil or plastic wrap and refrigerate for 4 hours (or overnight). Cut into squares and enjoy cold!

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 317Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 189mgCarbohydrates: 47gFiber: 1gSugar: 26gProtein: 3g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 13, 2018

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