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Eggnog Cheesecake Bars

Rich and creamy cheesecake bars with a graham crust and packed with eggnog. Great for the holidays!
Course cheesecake, Christmas, Dessert
Cuisine American
Keyword Cheesecake, Christmas, Eggnog
Prep Time 20 minutes
Cook Time 1 hour
Chill 2 hours
Total Time 3 hours 20 minutes
Servings 16


  • 9 x 9 inch baking dish


Graham Crust

  • 1 1/2 cups graham cracker crumbs 12 graham crackers
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

Cheesecake Filling

  • 2 8 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoon all-purpose flour
  • 3/4 cup eggnog
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon nutmeg plus more for dusting (optional)
  • 1 tablespoon bourbon optional
  • Graham cracker crumbs and/or crystallized ginger optional


  • Preheat oven to 350 degrees. Line a 9 x 9 inch baking pan with heavy-duty foil or parchament paper (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Pour the crumb mixture into the prepared baking dish.
  • Use your hands or a spatula to press the crumbs in the bottom of the baking dish. Bake for 10 minutes.
  • In a large bowl, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar and beat for an additional couple of minutes, until smooth.
  • Add the eggs and yolk, eggnog and vanilla and beat again until completely combined and smooth.
  • Now it's time to add bourbon if you like, or leave as it is, it would be great eather way. Finally, beat in the flour, nutmeg and salt and mix until smooth.
  • Pour the eggnog cheesecake filling over the graham cracker crust. If using a water bath, place the baking pan in a larger pan, and add enough hot water to come halfway up the sides of the baking pan.
  • Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
  • * - You will know the cheesecake is done when it appears almost set in the middle.
  • * - If baking the bars without bath, bake for about 30-40 minutes.
  • Remove from oven and let cool on a baking rack for one hour. Refrigerate for at least 3 hours or overnight.
  • Remove from the pan using the foil, and cut into 16 bars and sprinkle with nutmeg or sprinkle with graham crumbs and/or crystallized ginger, or leave as it is.