Looking for a spectacular Christmas dessert? These Eggnog Cheesecake Bars are positively enchanting – and they’re so easy to make! And could they be any cuter garnished with little gingerbread men cookies!?

When Promised Land asked me to come up with a recipe for their old-fashioned eggnog, my brain went straight to cheesecake. I absolutely love this eggnog because it’s rich without being heavy and it’s perfect for the light and creamy texture of these bars.

The crust has a touch of cinnamon that adds so much Christmas magic to this recipe. I also dusted cinnamon on top when serving. Nutmeg is certainly more traditional – and there’s fresh nutmeg in the bars – but I absolutely love a dash of cinnamon with eggnog.

I wish y’all could have seen me and my bestie’s face when we took our first bite! These bars will turn you into the heart eye emoji. I hope you love this dreamy dessert as much as we do!

Eggnog Cheesecake Bars

For the filling:
1.5 cups graham cracker crumbs
1/4 cup granulated sugar 
1/2 cup butter, melted
1 tsp cinnamon 

For the bars:
16 oz cream cheese, at room temperature
1/2 cup granulated sugar
1 Tbsp flour
2/3 cup eggnog
1 large egg
1 tsp vanilla
1/2 tsp freshly grated nutmeg
Optional: whipped cream, nutmeg, cinnamon, gingerbread cookies for garnish

1. Preheat oven to 350 degrees. Line an 9” pan with parchment paper.
2. Whisk together graham cracker crumbs, sugar, and cinnamon, then stir in melted butter. Press mixture firmly in the bottom of prepared pan and bake for 10 minutes. Remove and let cool while you make the cheesecake filling.
3. Reduce heat 325 degrees. Beat room temperature cream cheese until creamy, about 2-3 minutes. Mix in sugar and flour, then add eggnog, egg, vanilla, and freshly ground nutmeg. Beat until smooth, then pour evenly over crust and bake for 35-40 minutes or until the center no longer jiggles.
4. Remove from the oven and cool completely, then refrigerate for four hours before slicing. Serve with whipped cream and a dash of cinnamon.