My grandmother kept a battered tin of gingersnaps on the counter every December, and the kitchen always smelled like clove and cinnamon. I still remember smashing those spicy cookies under a rolling pin while she laughed and handed me a bowl of glossy, nutmeg-scented eggnog—“for the filling,” she said, wink and all. Those two flavors married into one perfect holiday habit: a slice of creamy, boozy-ish cheesecake with a crunchy gingersnap base that we’d eat before anyone could argue about the proper way to string popcorn on the tree. This recipe pulls that memory into an easy bar form: all the cozy spice, silky eggnog, and buttery crunch, minus the fuss. Trust me, your oven will smell like the coziest holiday movie you’ve ever watched.
Quick Facts
- Yield: Serves 16
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (includes chilling)
Why This Recipe is Awesome
These Eggnog Gingersnap Cheesecake Bars give you the velvet-smooth tang of cheesecake and the warm, crackly snap of gingersnaps in every bite. They taste like holiday cheer and nostalgia, and they look fancy enough for guests while staying delightfully simple for weeknight bakers. Who doesn’t love crispy edges with a custardy center? Plus, that smell—nutmeg and spice—will make everyone hover in the kitchen like moths to a holiday flame.
Ingredients
For the Main Dish:
- 2 cups gingersnap cookie crumbs (about 8 oz or one 12-oz bag)
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 16 oz cream cheese, room temperature (about two 8-oz blocks)
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour or 1 tbsp cornstarch
- 2 large eggs, room temperature
- 1 cup eggnog (use your favorite brand)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg, plus more for sprinkling
- 1/4 tsp ground cinnamon
- 1 tbsp dark rum or 1 tsp rum extract (optional, but lovely)
For the Sauce / Garnish (optional):
- Whipped cream and extra crushed gingersnaps or a dusting of freshly grated nutmeg
How I Make It
Step 1:
Preheat the oven to 350°F. Line a 9×13-inch pan with foil or parchment leaving an overhang for easy lifting. Combine 2 cups gingersnap crumbs, 6 tbsp melted butter, and 3 tbsp sugar in a bowl and mix until the crumbs look like wet sand. Press the mixture firmly into the bottom of the pan — I use the bottom of a measuring cup to get an even, compact crust. It should smell spicy and toasty right away.
Step 2:
Reduce the mixer speed and beat 16 oz cream cheese with 3/4 cup sugar in a bowl until smooth and creamy, about 2 minutes. Scrape the sides. Add 2 eggs one at a time, beating just until combined. Stir in 1 cup eggnog, 1 tsp vanilla, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and 1 tbsp rum if using. Finish by folding in 2 tbsp flour (or cornstarch) to help the filling set without cracking.
Step 3:
Pour the filling over the pressed crust and smooth the top with a spatula. Tap the pan on the counter a few times to release air bubbles — you’ll hear the little pop and the surface will settle. The kitchen will smell like custard and holiday spice; that smell alone sells these bars to me.
Step 4:
Bake at 350°F for 30–35 minutes, until the edges look set and slightly puffed while the center still jiggles a little when you gently shake the pan. Don’t overbake — you want a creamy center, not chalky. Let the bars cool on the counter for 30 minutes, then chill them in the refrigerator for at least 2 hours or up to overnight to firm up for clean slicing.
Step 5:
Lift the whole slab out using the foil overhang and cut into 16 squares. Top each with a dollop of whipped cream, a sprinkle of crushed gingersnaps, and a dust of freshly grated nutmeg. Serve cold; the contrast between the cool, silky filling and crisp crust sings.
Pro Tips
- Bring cream cheese and eggs to room temperature to avoid lumps — it helps you beat a silky filling fast.
- Press the crust firmly and evenly so bars cut cleanly. A chilled pan helps the crust hold up when you slice.
- If you worry about cracks, reduce oven temp to 325°F and bake a few minutes longer; gentle heat equals fewer fissures.
- Use store-bought eggnog for convenience, but splurge on a richer brand or homemade if you want a more custardy flavor.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap gingersnaps for graham crackers or molasses cookies for a different crunch — gingersnaps add the most festive spice.
- Use lactose-free cream cheese and coconut-based whipped topping for a dairy-free-ish version; the texture shifts slightly but stays delicious.
- To go gluten-free, buy certified gluten-free gingersnaps or use almond flour with a touch more butter (about 8 tbsp total) for the crust.
- Replace rum with 1 tsp vanilla extract for a kid-friendly, nonalcoholic option; the bars keep the eggnog flavor but lose the boozy warmth.
Variations & Tips
- Add 1/2 cup chopped crystallized ginger to the filling for a spicy bite.
- Fold in 1/2 cup mini chocolate chips for a festive mocha-cheesecake twist.
- Top with caramel sauce and a pinch of sea salt for a sweet-salty contrast.
- Make minis by baking in a 9-inch square pan or muffin tin — reduce bake time to 20–25 minutes.
- For extra crunch, sprinkle chopped pecans over the crust before pressing.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the bars and chill them overnight. Store covered in the fridge for up to 4 days or freeze individual squares for up to 1 month; thaw overnight in the fridge.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a half-sheet pan; timing stays similar but watch the center — larger pans with more depth might need a few extra minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The edges should look set and slightly golden while the center keeps a soft jiggle — similar to the middle of a brownie. Overbake and you’ll lose that creamy texture.
- What if I don’t have ingredient X?
- No gingersnaps? Use graham crackers plus 1 tsp ground ginger and ½ tsp cinnamon to mimic the spice. No eggnog? Use ¾ cup milk + ¼ cup heavy cream with an extra pinch of nutmeg.
How I Like to Serve It
I plate these bars with a dollop of softly whipped cream, a tiny scatter of crushed gingersnaps, and a steaming mug of coffee or spiced tea. They shine at holiday parties, potlucks, or as a special after-dinner dessert any chilly night. For brunch, serve smaller squares alongside bacon and fruit — yes, it works, trust me.
Notes
- Store leftovers covered in the fridge for up to 4 days. For longer storage, freeze squares separated by parchment for up to 1 month.
- No meat safety temps here, but if you ever add a savory element to a dish, remember 165°F for cooked poultry.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!