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Eggnog Cheesecake Bars

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

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
5 hrs 5 mins
Servings: 24 large bars
Calories: 317 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Crust:
  • 1 bag gingersnap cookies 14 oz (about 2 1/2 cups crumbs)
  • ½ cup unsalted butter melted
For the Cheesecake filling:
  • 2 packages cream cheese, softened 8 oz each
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons rum extract
  • ¼ teaspoon nutmeg
For the Cookie layer:
  • ¾ cup unsalted butter softened
  • 1 ½ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup milk
For the Topping:
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Instructions

    Cup of Yum
  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!

Notes

  • You should store these in the refrigerator for freshness and best taste. I love them chilled straight from the fridge!
  • If you omit the rum extract you won’t get the name eggnog flavor. Rum extract is worth the purchase! After you make cheesecake bars, use it in Eggnog Fudge, Butter Rum Fudge and Homemade Eggnog.
  • The cheesecake bars are ready to come out of the oven when the cookie crust is lightly browned. The center of the cheesecake may be slightly jiggly but it will continue to firm as it cools (and when it’s chilled).

Nutrition Information

Serving 1bar Calories 317kcal (16%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 50mg (17%) Sodium 189mg (8%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 24large bars

Amount Per Serving

Calories 317

% Daily Value*

Serving 1bar
Calories 317kcal 16%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 50mg 17%
Sodium 189mg 8%
Fiber 1g 4%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.