These eggnog cheesecake bars have a buttery graham cracker crust and a rich, creamy filling flavored with eggnog, vanilla and warm nutmeg. They have just enough holiday flavor without the eggnog becoming overpowering, and they’re much easier to serve than a full cheesecake.

They’re especially pretty with a little whipped cream and fresh nutmeg on top. Make them the day before you need them and let them chill overnight for an easy Christmas dessert that’s ready to slice and serve.

Prep Time: 20 minutes
Bake Time: 38–43 minutes
Chill Time: At least 4 hours
Yield: 16 bars

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Eggnog Cheesecake Filling

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup prepared eggnog
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Optional Topping

• Whipped cream
• Freshly grated or ground nutmeg

Instructions

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Combine the graham cracker crumbs, sugar and melted butter until evenly moistened.
3. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
4. Beat the softened cream cheese and sugar until completely smooth.
5. Add the eggs one at a time, mixing on low just until incorporated.
6. Add the eggnog, flour, vanilla, nutmeg, cinnamon and salt. Mix on low until smooth and combined.
7. Pour the filling over the crust and spread evenly.
8. Bake for 30–35 minutes, until the edges are set but the center still has a slight jiggle.
9. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
10. Lift from the pan using the parchment paper and slice into 16 bars. Top with whipped cream and a light sprinkle of nutmeg, if desired.

Good to Know

For smooth, creamy cheesecake bars, have the cream cheese and eggs at room temperature and don’t overmix once the eggs are added. Too much air in the filling can cause the cheesecake to puff while baking and crack as it cools.

Wipe your knife clean between cuts for those pretty, clean cheesecake layers.

Estimated Nutrition (Per Bar)

Calories: ~220
Protein: ~4 g
Net Carbs: ~20 g
Fat: ~14 g
Fiber: <1 g