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Egg Nog Cheesecake Bars

makes 1 9x13 pan of bars
Author: Cristen


For the crust:

  • 2 packages graham crackers crushed finely
  • 1 stick butter melted
  • 3 TBSP sugar
  • Preheat oven to 350 degrees F.
  • Combine graham cracker crumbs butter and sugar, stir to combine. Press gently into a 9x13 pan. Bake at 350F for 12 minutes.

For the filling:

  • 24 oz 3 packages regular cream cheese, at room temperature.
  • 3/4 cup sugar
  • 3 TBSP flour
  • 3 eggs
  • 1 egg yolk
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • optional: 2 TBSP brandy
  • 1 cup plus 2 TBSP AE Egg Nog
  • garnish: cinnamon and nutmeg for sprinkling

For the whipped cream swirls topping:

  • 2 cups AE Heavy Whipping Cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 TBSP sour cream helps stabilize the whipped cream so it doesn't weep if held over in the refrigerator


  • In a large mixing bowl beat cream cheese for 1 minute until smooth. Add sugar and flour, beat for 20 seconds until combined. Add eggs, egg yolk, salt, nutmeg, vanilla and brandy if using. Beat until smooth. Add AE Egg Nog and beat on low until combined. Pour into par baked crust. Bake at 350 for 35-40 minutes until center is nearly set. (It will still jiggle a bit.) Remove and let cool completely. Sprinkle with a very light dusting of cinnamon and nutmeg. When cool, pipe on swirls of whipped cream to each "square" of cheesecake.
  • Combine cream, powdered sugar, vanilla and sour cream, whip until stiff peaks. Scoop into piping bag, or spoon on to individual desserts. Alternatively, you could spread whipped cream over entire pan of cooled bars. Garnish with sprinkles of cinnamon and nutmeg.