The Weekend Kitchen: Eggnog Cheesecake Bars

Eggnog Cheesecake Bars

This is not a typical “Weekend Kitchen” project.  I thought you would probably have a lot more on the go this weekend, so this is an easy one.  Do you have an eggnog-lover in your family?  One who waits for the first appearance of eggnog in the dairy case of the supermarket?  Does this person really like his eggnog spiked with dark rum?Eggnog Cheesecake Bars

If so, this is the perfect recipe for you (and your eggnog fan).  My husband loves eggnog.  Last weekend I made eggnog waffles for his breakfast.  He thought it very creative and innovative.  I let him think that.  Now I’m going to wow him with these cheesecake bars, and not let on that they are simple, quick to make, and can be enjoyed over the course of five days or so.  If you make them this weekend, you will have a lovely little treat for any guests who might show up in the coming days.  Take care that you grease the baking pan well, and don’t skip the water bath.  It keeps the texture of the bars creamy and moist.  Enjoy the holidays, whichever way you celebrate.  I’ll be taking a few days to do the same.  See you back here soon.

The Weekend Kitchen: Eggnog Cheesecake Bars

An easy, quick to prepare, cheesecake bar. Flavored with rum and dusted with fresh nutmeg, this will delight all the eggnog fans in your family.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Adapted from Martha Stewart**


  • 1 1/2 cups finely ground graham crackers (about 12 crackers)
  • 3/4 cup plus 3 tablespoons granulated sugar
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 1 pound cream cheese , at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup eggnog
  • 4 1/2 teaspoons all-purpose flour
  • 4 teaspoons dark rum (Myer's is my favorite brand)
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon freshly grated nutmeg , plus more for garnish
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F. Coat a 9x9-inch baking pan with non-stick cooking spray. In a medium bowl, stir together the graham crumbs, 3 tablespoons sugar, and the melted butter. Press evenly into the bottom of the pan. Bake until the crust is just brown around the edges, 10 to 12 minutes. Remove from the oven and let cool.
  2. Place the cream cheese in the bowl of a food processor fitted with the steel blade. Process until smooth and lump-free. Add the remaining 3/4 cup sugar, eggs, egg yolk, eggnog, flour, dark rum, vanilla,nutmeg, and salt. Process until perfectly smooth and combined. Pour the filling over the crust. Set the pan into a roasting pan or a larger baking pan and add hot water to come halfway up the sides of the baking pan. (It's easiest to do this when the pans are already in the oven). Bake until just set, about 40 minutes. Remove the baking pan from the water bath and let cool on a rack. Refrigerate, uncovered, until cold, then cover with plastic wrap and store in the refrigerator for up to 5 days. When ready to serve cut the cheesecake into 1 1/2 by 3-inch bars and dust lightly with additional freshly ground nutmeg. Enjoy!

**From “Martha Stewart”

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