Eggnog Cheesecake Crumble Bars (Triple Festive)

Eggnog Cheesecake Crumble Bars: Your New Holiday Dessert Obsession

Hey friends, Clara here! Is it just me, or does the holiday season have a certain… flavor? It’s the cozy warmth of cinnamon, the rich, custardy hug of eggnog, and that unmistakable scent of something magical baking in the oven. For years, I chased that perfect holiday dessert—the one that feels festive without being fussy, impresses a crowd but is secretly simple to make, and tastes like pure, unadulterated joy in every single bite.

I tried complicated Yule logs that cracked, fussy pies that demanded my undivided attention, and cookies that left my kitchen looking like a flour bomb went off. And then, one snowy afternoon, while nursing a mug of spiked eggnog and craving cheesecake, the idea hit me: what if I smashed all my favorite holiday flavors into one epic, easy-to-slice bar?

Friends, let me introduce you to your new holiday MVP: the Eggnog Cheesecake Crumble Bar. Imagine a buttery, spiced crust that’s part cookie, part cake. A layer of silky, impossibly smooth cheesecake infused with the cozy magic of eggnog and nutmeg. A glorious, golden crumble topping that adds the perfect textural crunch. And to send it completely over the top? A simple drizzle of eggnog glaze that ties the whole festive package together with a bow.

This isn’t just a dessert; it’s a celebration on a plate. It’s the treat you’ll proudly bring to the potluck, the one your family will request year after year, and the perfect little square of happiness to enjoy with a cup of coffee after a long day of holiday chaos. So, tie on your favorite apron, put on some festive tunes, and let’s make some magic together. This is one recipe that’s guaranteed to make your taste buds do a happy dance.

A Happy Little Kitchen Accident

I have to confess, the glorious crumble on these bars was born from a happy little kitchen accident. The very first time I dreamed up this recipe, I was aiming for a straightforward layered bar—a solid crust, a smooth filling, and that’s it. But as I was mixing the crust ingredients (a little too enthusiastically, perhaps), I realized I’d made a glorious, clumpy, crumbly mess that was far too much to just press into the pan.

Instead of starting over, my inner adventurous cook took over. I thought, “What if I just save some of this for the top?” I pressed about two-thirds of the mixture into the pan, poured the luscious eggnog cheesecake filling over it, and then… I went for it. I sprinkled the remaining crumble mixture haphazardly over the top, sending buttery, spiced little nuggets tumbling into the creamy filling.

The result when it came out of the oven was nothing short of a revelation. That extra crumble topping had baked into a golden, crispy, textural dream that contrasted perfectly with the creamy center. It was the missing piece I never knew I needed! It taught me that sometimes the best recipes aren’t about perfection, but about embracing the happy little surprises along the way. Now, I can’t imagine these bars any other way.

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Gathering Your Festive Ingredients

This recipe is a beautiful medley of simple ingredients that, when combined, create pure holiday alchemy. Here’s what you’ll need to make a full 9×13 pan—perfect for sharing (or not, no judgment here!).

For the Crust & Crumble Topping:

• 2 boxes vanilla cake mix: This is our secret weapon for an easy, flavorful base! It already has the perfect balance of flour, sugar, and leavening. I like using a classic yellow or vanilla variety. Chef’s Insight: If you’re feeling adventurous, a spice cake mix would be absolutely incredible here for an extra flavor boost!
• ⅔ cup unsalted butter, melted: This binds our crumble and gives it that irresistible, rich flavor. Using unsalted lets us control the salt level. Substitution Tip: If you only have salted butter, that’s totally fine! Just omit any additional salt from the recipe.
• ⅔ cup eggnog, plus ½ cup for the filling: The star of the show! Using eggnog in the crust, filling, and glaze infuses every single layer with that signature holiday taste. Use store-bought or homemade—both work beautifully.
• 1 teaspoon rum extract: This amplifies the classic eggnog flavor without the alcohol. It gives that warm, cozy depth we all love. Substitution Tip: If you have real rum or bourbon on hand, you can use 1-2 tablespoons in place of the extract. The alcohol will bake off, leaving behind amazing flavor.
• ½ cup crushed gingersnap cookies (our secret twist!): This is my favorite little hack for adding a warm, spicy kick and a bit of texture to the crust. It’s optional, but I highly recommend it! Chef’s Insight: Simply place the cookies in a zip-top bag and crush them with a rolling pin until you have fine crumbs.

For the Luscious Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened: This is non-negotiable! Please, please make sure your cream cheese is at room temperature. This is the key to a silky-smooth filling without any lumps. Take it out of the fridge at least an hour before you start.
• ½ cup granulated sugar: Sweetens the filling perfectly without overpowering the delicate eggnog and spice flavors.
• ½ cup eggnog: More eggnog! This is what makes the filling so uniquely creamy and festive.
• ½ teaspoon ground nutmeg: Nutmeg and eggnog are a match made in heaven. This enhances the spice profile beautifully. Freshly grated nutmeg is even better if you have it!
• 1 teaspoon rum extract: To carry that lovely flavor right through the creamy center.

For the Simple Eggnog Glaze:

• 1 cup powdered sugar: Creates a smooth, drizzle-able glaze that sets nicely.
• 2 tablespoons eggnog: Thins the sugar and adds flavor. Add it gradually to get your desired consistency.
• ½ teaspoon cinnamon (our optional twist): Adds a warm, reddish hue and another layer of spice.
• Pinch of nutmeg: A little sprinkle on top for that perfect festive finish.

Let’s Bake! Your Step-by-Step Guide to Perfection

Ready to create these layers of joy? Follow these steps, and you’ll be a holiday baking hero in no time. I’ve packed each step with my best tips and tricks to ensure success.

1. Preheat & Prep Your Pan: First things first, preheat your oven to 350°F (175°C). This is crucial for even baking. Now, let’s tackle the pan. For these bars, I’m a huge fan of using parchment paper. Line your 9×13 inch pan with a sheet, leaving a little overhang on two opposite sides. This creates “slings” that will allow you to lift the entire block of bars out of the pan later for super clean, easy slicing. No sticking, no mess! If you don’t have parchment, just grease the pan really well with butter or non-stick spray. Chef’s Hack: A light spray of cooking spray on the pan *before* placing the parchment paper helps the paper stick down and stay in place.
2. Make the Magical Crumble Mixture: In a large bowl, combine the two boxes of cake mix, the melted butter, ⅔ cup of eggnog, and the rum extract. If you’re using the crushed gingersnaps, toss those in now! Mix everything together until it just comes together. You’re looking for a clumpy, crumbly dough—not a smooth batter. This one mixture is going to be both your crust AND your topping. How easy is that? Little Chef Tip: I like to use a fork or my fingertips to mix this. It helps prevent overmixing and keeps the texture perfect.
3. Par-Bake the Crust for a Sturdy Base: Here’s the plan: we’re going to use about two-thirds of this crumble mixture for the bottom crust. Press it firmly and evenly into the bottom of your prepared pan. I mean it, press it down! A firm pack ensures your crust won’t fall apart when you slice the bars. Pop the pan into the preheated oven and bake for just 10 minutes. This “par-baking” sets the crust so it can support the creamy filling without getting soggy. It should look dry and slightly puffed when it comes out.
4. Whip Up the Dreamy Cheesecake Filling: While the crust is baking, let’s make the filling. In a separate bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until it’s completely smooth and creamy. This should take about 2 minutes. Scrape down the sides of the bowl. Now, beat in the ½ cup of eggnog, the nutmeg, and the rum extract until everything is just combined and silky. Important Tip: Don’t overbeat after adding the eggnog, as this can incorporate too much air and cause the filling to puff and crack while baking. We want it dense and creamy!
5. The Grand Assembly: Your crust should be out of the oven now. Let it cool for just a minute or two—no need to let it cool completely. Pour the cheesecake filling over the warm crust and use a spatula to spread it into a smooth, even layer. Now, for the pièce de résistance: take the remaining one-third of the crumble mixture and sprinkle it evenly over the top of the cheesecake layer. Don’t press it down! Let those beautiful crumbs just rest on top. They’ll bake up into a gorgeous, golden topping.
6. Bake to Golden Perfection: Carefully place the pan back in the oven and bake for 30-35 minutes. The edges of the cheesecake should be set, and the crumble topping will be a lovely light golden brown. The center might still have a very slight jiggle—that’s perfect! It will continue to set as it cools. Chef’s Note: Ovens can vary, so start checking at the 30-minute mark. Overbaking is the enemy of a creamy cheesecake layer.
7. The All-Important Cool Down: This is the hardest part: patience! You must let the bars cool completely in the pan on a wire rack. I usually let mine sit for at least an hour or two. Rushing this step will lead to a gooey mess when you try to slice them. Once they’re at room temperature, transfer the pan to the refrigerator to chill for at least 1-2 hours, or ideally overnight. This firming-up time is non-negotiable for perfect, clean slices.
8. Drizzle and Devour: Just before serving, make the simple glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of eggnog, cinnamon, and nutmeg. Start with 1.5 tablespoons of eggnog and add more as needed until you get a thick but drizzle-able consistency. Using a spoon or a zip-top bag with the corner snipped off, drizzle the glaze artistically over the chilled bars. Now, use the parchment paper slings to lift the whole block out of the pan onto a cutting board. Slice into 24 squares, wipe your knife between cuts for super clean edges, and get ready for the compliments to roll in!

How to Serve These Festive Bars

Presentation is part of the fun! For a truly show-stopping dessert platter, arrange the bars on a beautiful wooden board or a festive platter. A light dusting of extra nutmeg or cinnamon right before serving makes them look (and smell) even more incredible. These bars are rich, so cutting them into smaller squares is a great idea for a holiday party spread. They pair wonderfully with a hot cup of coffee, a glass of cold milk, or even a drizzle of extra eggnog on the side for the ultimate indulgence. They are the perfect make-ahead dessert for any holiday gathering, from cookie exchanges to Christmas dinner.

Get Creative! Fun Flavor Twists

Love the base recipe? Here are a few ways to make it your own!

• Chocolate Chip Eggnog Bars: Fold ¾ cup of mini chocolate chips into the cheesecake filling before pouring it over the crust. Chocolate and eggnog are a dream team.
• Bourbon Pecan Delight: Substitute the rum extract with 1-2 tablespoons of bourbon in the filling. Sprinkle ½ cup of chopped toasted pecans over the crumble topping before baking for a nutty, sophisticated twist.
• Gingerbread Spice: Replace the vanilla cake mix with a gingerbread cake mix and increase the cinnamon in the glaze. It’s a double-down on cozy spice!
• Dairy-Free/Soy-Free Version: Use your favorite plant-based cream cheese and butter, and ensure you use a dairy-free eggnog (many store-bought options are available now!). The cake mix is typically vegan, so this swap works like a charm.
• Individual Mini Bars: Press the crust mixture into a lined muffin tin to create individual portions. Perfect for grab-and-go holiday treats!

Clara’s Kitchen Notes

This recipe has become such a staple in my holiday baking rotation that it’s evolved a bit over the years. The gingersnap addition was a total game-changer I discovered one year when I was out of vanilla cake mix and had to use a spiced one—I loved the extra spice so much I decided to replicate it with the cookies! I also used to bake the crust for a full 15 minutes, but found that 10 minutes was the sweet spot for a crust that’s sturdy but not too hard.

A funny story: one year, I was so excited to make these for a party that I accidentally grabbed the powdered sugar container that I use for rolling out cookie dough—which has a bit of flour in it. Let’s just say my first attempt at the glaze was… thick. Very, very thick. It was more of a frosting plaster than a drizzle! We had a good laugh about it, and now I always label my containers clearly. It’s a good reminder that even in the kitchen, a little imperfection keeps things fun. The bars still tasted amazing, even with their quirky glaze hat!

Your Questions, Answered!

Q: My cheesecake layer puffed up and cracked a little in the oven. What did I do wrong?
A: Don’t worry! This is usually caused by overmixing the filling after adding the eggnog, which incorporates too much air. Or, the oven temperature might have been a bit too high. The good news? That glorious crumble topping hides a multitude of sins! The bars will still taste absolutely delicious. For next time, just mix the filling until it’s *just* combined after adding the liquid, and consider getting an oven thermometer to check your oven’s accuracy.

Q: Can I make these bars ahead of time?
A: Absolutely! In fact, I highly recommend it. These bars are the ultimate make-ahead dessert. They need that chilling time anyway, so baking them a day or even two days before your event is perfect. Just keep them covered tightly in the refrigerator. You can add the glaze the day you plan to serve them for the freshest look.

These Eggnog Cheesecake Crumble Bars strike the perfect balance of cozy holiday flavors and irresistible texture. With their buttery crumble crust, creamy eggnog cheesecake filling, and spiced drizzle, they’re a true crowd-pleaser. Best of all, they’re make-ahead friendly, travel well, and can be customized with fun twists like chocolate chips or bourbon pecans. Whether you’re serving them at a holiday dinner, gifting them to friends, or sneaking one with your morning coffee, these bars are guaranteed to bring festive cheer with every bite.