If you're looking to level up your dessert table with something that feels festive but isn't your typical fruitcake or sugar cookie, these Eggnog Cheesecake Bars with Nutmeg Crust might just become your new seasonal staple. They’re everything we love about Christmas desserts: rich, spiced, creamy, and comforting, with just the right hint of eggnog nostalgia and holiday flair. These bars capture the soul of holiday cake recipes while being easy to slice and serve, making them a hit for gatherings or quiet nights by the fire.
These bars are indulgent yet surprisingly simple to prepare, and they channel the creamy essence of eggnog with a warmly spiced nutmeg and graham cracker crust. Unlike traditional cakes that require layers and intricate decorating, this is a more relaxed take that still delivers big on holiday flavor. Whether you're baking for your family's Christmas Eve dinner, a holiday potluck, or just trying new easy Christmas desserts at home, these bars are guaranteed to impress.
Eggnog Cheesecake Bars with Nutmeg Crust
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Chilling and Cooling 3 hours hrs 10 minutes mins
Total Time 4 hours hrs
Course Dessert
Cuisine American
Servings 9 generous bars or 16 small bites
9x9-inch baking pan The perfect size for these bars. If you only have an 8x8 pan, reduce the bake time slightly.
Mixing bowls At least two – one for the crust and one for the filling.
Hand mixer or stand mixer Essential for beating the cream cheese until silky smooth.
Rubber spatula Helps ensure you get every bit of batter into the pan and makes spreading easier.
Parchment paper Makes it super easy to lift out the bars after baking and chilling.
Wire Rack For cooling the bars evenly before chilling.
For the Nutmeg Crust
- 1 ½ cups graham cracker crumbs about 12 full crackers
- ⅓ cup granulated sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 7 tablespoons unsalted butter melted
For the Eggnog Cheesecake Filling
- 16 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¾ cup eggnog preferably full-fat
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
Optional: 1 tablespoon dark rum or bourbon (for added flavor depth)
Optional Garnish
- Freshly grated nutmeg
- Whipped cream
- White chocolate shavings or crushed candied pecans
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line your 9x9-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, sugar, nutmeg, cinnamon, and salt. Add the melted butter and mix until everything is evenly moistened.
Press the mixture firmly into the bottom of your prepared pan. Use the back of a measuring cup or glass to get it packed down and even.
Bake the crust for 8 minutes. Remove from the oven and let cool while you prepare the filling.
Step 2: Make the Eggnog Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes). Add in the sugar and flour, beating again until well combined.
Next, add the eggnog, eggs, vanilla, nutmeg, and optional rum or bourbon. Beat on medium speed until everything is fully incorporated and the mixture is smooth.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake for 30–35 minutes, or until the center is just slightly jiggly and the edges are set. It’s okay if the middle has a bit of wobble—it will firm up as it cools.
Turn off the oven, crack the oven door, and let the bars cool inside for 30 minutes. This gentle cooling helps prevent cracks.
Remove from the oven and allow the bars to cool completely on a wire rack. Once cool, refrigerate for at least 2 hours (or overnight) before slicing.
Step 4: Serve and Garnish
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into squares using a clean, sharp knife (wipe between cuts for neat edges).
Top with a dollop of whipped cream, a dusting of nutmeg, or even some crushed holiday candies for added flair. These bars look right at home next to other Christmas cake designs, and they taste just as impressive as they look.
Pairings
These Eggnog Cheesecake Bars pair beautifully with both beverages and other holiday treats:
- Hot beverages: Think spiced chai tea, cinnamon lattes, or even a mug of hot buttered rum. If you're going for coffee, a dark roast or eggnog-flavored blend works wonders.
- Fruity notes: A small bowl of roasted pears or cranberry compote brings a fresh contrast to the richness of the cheesecake.
- Savory contrast: After a hearty Christmas ham or roasted turkey dinner, these bars offer a creamy, not-too-heavy dessert option.
- Other desserts: Pair with a tray of easy Christmas cakes like mini gingerbread loaves or cranberry orange muffins. These bars also complement a slice of moist Christmas Bundt cake or a piece of spicy Christmas fruit cake for a dessert buffet.
FAQs
1. Can I use low-fat cream cheese?
You can, but it will slightly change the texture. Full-fat cream cheese is recommended for the best creamy consistency.
2. What kind of eggnog works best?
Full-fat, store-bought eggnog is ideal. Avoid light versions or overly sweet eggnogs, as they may affect the structure and flavor.
3. Can I make these ahead of time?
Absolutely! These bars are perfect for make-ahead prep. Store in the fridge for up to 3 days, or freeze (without garnish) for up to a month.
4. Can I use a different crust?
Yes! A gingersnap crust or shortbread base works beautifully and adds a fun twist. Just sub in an equal amount of cookie crumbs.
5. Should I use ground nutmeg or fresh?
Freshly grated nutmeg has a stronger aroma and adds depth, but ground nutmeg works just fine if that’s what you have on hand.
