These Eggnog Cheesecake Crumble Bars have become my family’s favorite holiday dessert, and I know you’ll love them, too! I first made them for Christmas three years ago, and now everyone asks for them every year.
What makes these bars so good? The bottom layer is a buttery, sweet crumb base. The middle is a creamy cheesecake filled with holiday eggnog flavor. The top is a crispy, spiced crumble that adds the perfect crunch. When you take a bite, you get all these delicious layers together.
The best thing about this recipe is that it’s really simple to make. You don’t need any fancy baking skills – if you can mix ingredients and press crumbs in a pan, you can make these bars. They’re also great for parties because you can make them the day before, and they’re easy to cut and serve.
Want to make your house smell amazing and create a dessert everyone will remember? Let’s start baking!
Why You’ll Love This Recipe
- Perfect balance of creamy cheesecake and crispy crumble textures
- Makes use of seasonal eggnog in an innovative way
- Can be prepared ahead of time for stress-free entertaining
- Ideal for holiday potlucks and gift-giving
- Easier to serve than traditional cheesecake
- Creates an impressive presentation with minimal effort
- Combines familiar holiday flavors in a unique dessert
Quick Facts
Eggnog Cheesecake Crumble Bars are a delightful holiday dessert that combines three irresistible layers in one treat. The bottom is a buttery shortbread-like crust made with flour, sugar, and warm spices like nutmeg and cinnamon. The middle layer is a rich, creamy cheesecake filling infused with holiday eggnog, giving it that classic festive flavor.
The top is a generous sprinkling of buttery crumble made from the same mixture as the base, which bakes to a golden-brown perfection and adds a delicious crispy texture. When chilled and cut into squares, these bars offer the perfect balance of textures and flavors – crunchy, creamy, and perfectly spiced – making them an ideal dessert for holiday gatherings, parties, or simply enjoying with a warm cup of coffee during the festive season.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Chill Time: 2 hours minimum
- Total Time: 3 hours 10 minutes
- Skill Level: Intermediate
- Servings: 16 bars
- Calories: 285 per bar
Equipment Needed
- 9×9 inch baking pan: Ensures even baking and perfect portion sizes
- Parchment paper: Creates easy-lift handles for removing bars
- Stand mixer or hand mixer: Essential for achieving smooth, lump-free cheesecake filling
- Pastry cutter: Helps create the perfect crumble texture (two forks can substitute)
- Rubber spatula: For scraping bowls clean and spreading filling evenly
- Mixing bowls: Separate bowls for dry ingredients and cheesecake filling
- Measuring cups and spoons: For precise measurements
- Wire cooling rack: Ensures even cooling
- Sharp knife: For clean cuts when slicing
- Digital kitchen scale: Optional but recommended for precise measurements
Ingredients
For the Crust and Crumble
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup unsalted butter, cold and cubed
For the Cheesecake Filling
- 8 oz cream cheese, softened to room temperature
- 1/2 cup eggnog
- 1/2 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Pinch of salt
How To Make
Start by heating your oven to 350°F and line your 9×9 baking pan with parchment paper, leaving some paper hanging over the sides to help lift the bars out later. Take out your cream cheese to soften and leave your butter cold in the fridge until needed.
In a large mixing bowl, mix together the flour, both sugars, nutmeg, and cinnamon. Add your cold butter (cut into small cubes) and use a pastry cutter or two forks to mix until you get small crumbs. Take half of this mixture and press it firmly into your lined pan, then bake it for 10 minutes until it’s just starting to turn golden.
While the crust bakes, make your cheesecake filling. In a medium bowl, beat your softened cream cheese until it’s smooth and creamy. Add in the eggnog, powdered sugar, egg, vanilla, and a small pinch of salt. Mix everything until it’s well combined and smooth, but don’t overmix.
When the crust is done, take it out of the oven and let it cool for 5 minutes. Pour your cheesecake mixture over the warm crust and spread it evenly. Take the remaining crumb mixture and sprinkle it evenly over the top of the cheesecake layer.
Put the pan back in the oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden brown and the middle just slightly jiggles when you gently shake the pan. Let it cool completely on your counter, then put it in the fridge for at least 2 hours before cutting into squares. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between each cut.
Pro Tips
- Allow cream cheese to soften naturally for 2 hours; don’t microwave
- Use cold butter straight from the fridge for the best crumble texture
- Don’t overmix the cheesecake filling to prevent cracks
- Tap pan gently on counter before baking to remove air bubbles
- Look for slight jiggle in center when done; it will set while cooling
- Use a warm knife for clean cuts, wiping between slices
Ingredient Alternatives
- Eggnog: Mix 1/2 cup heavy cream with 1/4 tsp each nutmeg and cinnamon
- Cream Cheese: Mascarpone cheese (for richer texture)
- All-Purpose Flour: 1:1 gluten-free flour blend with xanthan gum
- Brown Sugar: Coconut sugar with 1 tsp molasses
- Butter: Plant-based butter for dairy-free option
- Egg: Commercial egg replacer (follow package instructions)
Serving Suggestions
- Dust with additional nutmeg before serving
- Add a dollop of whipped cream
- Serve with spiced caramel sauce
- Pair with hot coffee or spiced tea
- Garnish with sugared cranberries for holiday flair
- Drizzle with white chocolate
Storage Instructions
- Room Temperature: Up to 2 hours
- Refrigerator: 5-7 days in airtight container
- Freezer: Up to 3 months when properly wrapped
- Thawing: Overnight in refrigerator
Variations
- Chocolate Marble: Swirl in 1/4 cup melted chocolate
- Caramel Layer: Add thin layer of caramel sauce before crumble
- Spiced Rum: Add 1 tbsp rum to filling
- Gingerbread: Add 1 tsp ginger to crumble mixture
- Pumpkin Swirl: Incorporate 1/4 cup pumpkin puree
Troubleshooting Guide
Crumble too dry
- Solution: Add 1-2 tbsp more butter
Filling too runny
- Solution: Extra 5-10 minutes baking time
Cracks in cheesecake
- Solution: Use room temperature ingredients, don’t overmix
Uneven bars
- Solution: Rotate pan halfway through baking
Tips for Special Diets
- Gluten-Free: Use certified GF flour blend
- Dairy-Free: Use dairy-free cream cheese and eggnog alternatives
- Lower Sugar: Use sugar alternatives (adjust quantities)
- Keto: Substitute with almond flour and keto-friendly sweeteners
FAQs
Q: Can I make these ahead? A: Yes, up to 2 days in advance. Store in refrigerator.
Q: Can I double the recipe? A: Yes, use 9×13 pan and increase baking time by 10-15 minutes.
Q: How do I know when they’re done? A: Edges should be lightly golden, center slightly jiggly.
Q: Can I use low-fat cream cheese? A: Not recommended; affects texture and stability.
Q: How long do they need to chill? A: Minimum 2 hours, ideally overnight.
And there you have it, your new favorite holiday dessert! These Eggnog Cheesecake Crumble Bars are more than just a treat, they’re a delicious way to bring the magic of the season to your table. The combination of buttery crumble, creamy eggnog cheesecake, and warm holiday spices makes these bars truly special.
Don’t worry if your first batch isn’t perfect, that’s part of the fun of baking! Each time you make them, you’ll discover little tricks that work best in your kitchen.
I’d love to see how yours turn out! Tag me in your photos or leave a comment below to share your baking experience. Did you try any of the variations? Did your family love them as much as mine does? Comment below.
Recipe Card
Eggnog Cheesecake Crumble Bars Recipe
Ingredients
For the Crust and Crumble
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup unsalted butter cold and cubed
For the Cheesecake Filling
- 8 oz cream cheese softened to room temperature
- 1/2 cup eggnog
- 1/2 cup powdered sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Start by heating your oven to 350°F and line your 9×9 baking pan with parchment paper, leaving some paper hanging over the sides to help lift the bars out later. Take out your cream cheese to soften and leave your butter cold in the fridge until needed.
- In a large mixing bowl, mix together the flour, both sugars, nutmeg, and cinnamon. Add your cold butter (cut into small cubes) and use a pastry cutter or two forks to mix until you get small crumbs. Take half of this mixture and press it firmly into your lined pan, then bake it for 10 minutes until it’s just starting to turn golden.
- While the crust bakes, make your cheesecake filling. In a medium bowl, beat your softened cream cheese until it’s smooth and creamy. Add in the eggnog, powdered sugar, egg, vanilla, and a small pinch of salt. Mix everything until it’s well combined and smooth, but don’t overmix.
- When the crust is done, take it out of the oven and let it cool for 5 minutes. Pour your cheesecake mixture over the warm crust and spread it evenly. Take the remaining crumb mixture and sprinkle it evenly over the top of the cheesecake layer.
- Put the pan back in the oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden brown and the middle just slightly jiggles when you gently shake the pan. Let it cool completely on your counter, then put it in the fridge for at least 2 hours before cutting into squares. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between each cut.