The first time I made these Cranberry Eggnog Cheesecake Bars, my whole kitchen filled with the warm, spiced scent of eggnog and the bright, festive aroma of cranberries. It felt like every classic holiday flavor had gathered together in one pan, bubbling gently as the cheesecake baked into the most silky, dreamy texture. When I finally cut into the cooled bars and saw that gorgeous layer of cranberries nestled beneath creamy eggnog filling, I was instantly in love. These bars truly taste like the holidays wrapped into every bite.
Why You’ll Love This Recipe
You’ll love this recipe because it’s the perfect balance of festive flavors without being overly sweet or heavy. The gingersnap crust gives a warm, spicy base that pairs beautifully with the smooth eggnog cheesecake layer, while the cranberries add bursts of brightness that keep every bite exciting. This doesn’t feel like your average dessert—it feels special, like something you’d proudly bring to a holiday gathering or gift to someone who loves seasonal flavors. And even though the flavors feel sophisticated, the recipe itself is surprisingly approachable.
Ingredients
Gingersnap Crust:
- 2 cups crushed gingersnap cookies
- ¾ cup sliced almonds
- ½ cup butter, melted
Eggnog Filling:
- 1 cup dried cranberries
- 12 oz white chocolate
- 16 oz cream cheese
- 2 cups eggnog
- 2 eggs, lightly beaten
- 2–3 tablespoons candied ginger
I love using gingersnap cookies because their flavor stands up beautifully against the sweetness of the cheesecake. If you prefer a milder crust, you can replace half the gingersnaps with crushed graham crackers. Sweetened cranberries work too, but I prefer dried cranberries because they soften perfectly when baked. The white chocolate adds richness without overpowering the eggnog. As for the candied ginger, don’t skip it—it adds a gentle zing that brightens the entire dessert.
Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Microwave-safe bowl (for melting chocolate)
- Parchment paper
- Cooling rack
A hand mixer works beautifully here, but if you only have a whisk and some patience, you can still get a smooth filling. Parchment paper is helpful because cheesecake bars can be sticky when cooled; lifting them out becomes effortless with a paper lining. I always use a glass baking dish for more even heating, but metal pans also work if you reduce the baking time slightly. A cooling rack is essential because cheesecake needs slow, even cooling to prevent cracks.
Step-by-Step Instructions
I start by preparing the crust. After crushing the gingersnaps in a food processor or bag, I mix them with the sliced almonds and melted butter. This mixture smells incredible—warm spices, toasted nuts, and rich butter all blending together. I press it firmly into the bottom of my parchment-lined baking pan, making sure it’s evenly spread. A flat measuring cup works great for pressing. Then I pop it in the oven for a few minutes to set, which helps the crust stay firm underneath the filling.
While the crust cools slightly, I prepare the eggnog filling. I melt the white chocolate in the microwave in short bursts, stirring until smooth and glossy. In a separate bowl, I beat the cream cheese until it’s creamy, then slowly stream in the melted chocolate. The combination creates the silkiest texture—it’s always the moment I know the cheesecake will be rich and luscious. Then I mix in the eggnog, eggs, and candied ginger. The batter will feel slightly thinner than traditional cheesecake, which is exactly what you want.(See the next page below to continue…)