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!
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Only two weeks until Christmas. These holidays have a way of sneaking up on me. Just when I think I’m ready, with all my shopping done and menus planned a wrench gets thrown into the plans.
Suddenly, all over facebook, announcements that there are only 2 weekends left before the holiday. And I realize…dang it. Once again I have yet to do Christmas cards.
I always have good intentions. And the guilt hits me over and over as I receive less and less cards every year. I know I’m being hacked off the lists of others for not reciprocating. I get that. I’m a slacker.
I vow each year to do better.
And each year I fail. So today, friends…this is my Christmas Card. I’m sending it ONLINE to each of you (and you too dear family and friends, do you even read my blog??? I hope so!)
I wish each of you a very MERRY CHRISTMAS and a HAPPY NEW YEAR.
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.
How to make Eggnog Cheesecake Bars
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.
If you LOVE eggnog, here are a few of my favorite 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!
If you love today’s Eggnog Cheesecake Bars recipe, then I think my friends have some treats you’re going to like:
- Eggnog Rice Pudding from No Biggie
- Eggnog Pancakes from Recipe Girl
- Eggnog Bars with Eggnog Glaze from Averie Cooks
- Eggnog Dip from Wine and Glue
MERRY CHRISTMAS! Happy New Year!
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Layers of gingersnap crust, creamy eggnog cheesecake filling, and topped with cookie bars, these Eggnog Cheesecake Bars are a holiday must.
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
- Line a 13x9-inch baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
- In a food processor, pulse gingersnap cookies until fine crumbs. Add in melted butter and pulse until combined.
- 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.
- 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.
- 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.
- In a small bowl, combine the topping ingredients. Sprinkle generously over the cookie layer.
- 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!
Serving Size:1 bar
Amount Per Serving: Calories: 317Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 189mgCarbohydrates: 47gFiber: 1gSugar: 26gProtein: 3g
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Today’s recipe was originally published December 13, 2015