Eggnog Brownies — The Ultimate Holiday Mashup
Eggnog Brownies are exactly what happens when fudgy chocolate meets silky cheesecake and all the cozy, boozy vibes of eggnog—baked into one glorious tray of dessert. If you love rich brownie edges, creamy cheesecake swirls, and that warm spice-and-rum note eggnog brings, this is your new holiday flex.
Short version: these are fluffy, custardy, and dangerously easy to make. Long version: read on while I convince you that you need a pan of these chilling in your fridge for every party this season.
Why you’ll fall head-over-heels for these brownies
Let’s be honest: brownies alone are comfort food royalty. Cheesecake alone is indulgence royalty. Throw in eggnog and you’ve just crowned dessert king. Here’s why this recipe works every time:
- Contrast is everything. The dense chocolate base vs. the light, creamy eggnog cheesecake layer creates a textural tag-team that keeps every bite interesting.
- It’s a make-ahead miracle. Chill them and slice later—these keep beautifully, which is perfect for holiday prep.
- Box mix shortcut = stress-free hosting. Use a prepackaged brownie mix for the base if you want speed without compromising flavor. Or go from-scratch if you’re feeling bougie.
Curious to see the ingredient breakdown and method? I got you.
The backstory (aka: why this combo makes sense)
I’ll admit—mixing eggnog into desserts feels like a bit of holiday alchemy. I first tried a version of these at a potluck years ago: someone waltzed in with a tray of brownies topped with a pale, spiced layer. One bite and I asked for the recipe between mouthfuls. From there I experimented—condensed milk for silkiness, a touch of rum extract to punch up that eggnog vibe, and cornstarch to stabilize the cheesecake so it slices cleanly. The result? Eggnog Cheesecake Bars that look fancy but bake like a boss.
Ingredients you’ll need (with quick notes)
Below I give the streamlined, party-friendly version. Swap and tweak as you like.
Brownie layer
- Brownie mix for a 9×13 pan (or homemade brownie batter if you prefer) — keeps things fast.
- Ingredients called for on the box (usually eggs, oil, water).
- Optional: 1/2 cup chocolate chips for extra goo.
Cheesecake (eggnog) layer
- 16 oz (2 packages) cream cheese, softened — full-fat gives the creamiest texture.
- 1/2 to 3/4 cup full-fat eggnog — the thicker, the better for taste and texture.
- 1 (14 oz) can sweetened condensed milk — adds sweetness and that lush, dense mouthfeel.
- 1 large egg — binds the cheesecake.
- 1 tbsp cornstarch — stabilizes the cheesecake so it doesn’t weep.
- 1/2 tsp ground nutmeg + 1/4 tsp cinnamon — essential spice notes.
- 1/2 tsp rum extract (optional) — use sparingly; it makes the eggnog profile pop.
Garnish (optional but gorgeous)
- Freshly grated nutmeg, whipped eggnog cream, or festive sprinkles.
Step-by-step — how to make these eggnog cheesecake brownies
Prep: Preheat oven to 350°F. Grease a 9×13 pan or line with parchment for easy removal.
- Make the brownie base. Prepare your chosen brownie batter (from scratch or box). Spread it evenly in the pan. If you want pockets of extra melty chocolate, sprinkle the top with chips.
- Whip the eggnog cheesecake. In a large bowl, beat softened cream cheese until smooth. Add the eggnog, sweetened condensed milk, egg, cornstarch, nutmeg, cinnamon, and rum extract. Mix until completely smooth—no lumps.
- Layer carefully. Spoon dollops of cheesecake mixture over the brownie batter. Tip: start at the edges and work inward so the cheesecake sits evenly. Use a spatula to gently level it—don’t mix the layers together.
- Bake. Place in the oven for about 30–40 minutes. The cheesecake should be set but still slightly jiggly in the very center. Edges will pull away slightly from the pan.
- Cool & chill. Let the pan cool to room temperature, then refrigerate at least 3–4 hours (overnight is ideal). Chilling firms up the cheesecake and makes slicing neat.
- Serve. Dust with grated nutmeg, add a swirl of whipped eggnog cream, slice into bars, and watch them disappear.
Pro tips for perfect results (read these — seriously)
- Room-temperature cream cheese = smooth filling. Cold cream cheese leads to lumps. Let it sit out 30–60 minutes.
- Use full-fat eggnog if possible. It gives body and flavor; skim versions yield thinner filling.
- Cornstarch is your friend. It prevents the cheesecake from becoming runny after baking.
- Don’t overbake. A slight jiggle in the center means perfect texture once chilled. Overbaked cheesecake becomes dry.
- Chill completely. Cutting cold produces clean squares—wipe your knife between cuts for the neatest edges.
- Want more eggnog punch? Add a dash of rum extract—but don’t go overboard.
(Bold tip example above used where most important.)
Variations to try (playful and festive)
- Boozy upgrade: Replace 1–2 tablespoons of eggnog with spiked eggnog or add 1 tablespoon bourbon for adults-only decadence.
- Gingerbread twist: Fold crushed gingersnap cookies into the brownie layer or swap half the cinnamon for ground ginger to get Gingerbread Brownies With Eggnog Frosting vibes.
- White chocolate lover: Stir 1 cup white chocolate chips into the cheesecake layer for a lush contrast.
- Mini individual bars: Bake in a muffin tin or mini tart pans for portable bites.
- Gluten-free: Use a gluten-free brownie base and GF cornstarch to keep everyone happy.
Serving ideas — make it feel extra
- Top with whipped eggnog cream (whip heavy cream with a splash of eggnog and powdered sugar).
- Dust with extra nutmeg or cinnamon for that holiday aroma.
- Drizzle caramel or chocolate over each square for show-stopping presentation.
- Pair with coffee or spiked eggnog for a next-level dessert course.
Storage & make-ahead
- Refrigerator: Store in an airtight container for up to 5–6 days. The cheesecake layer keeps them safe in the fridge and actually improves texture a bit.
- Freezing: You can freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight.
- Make ahead: This is an ideal recipe to bake a day or two in advance for holiday entertaining—chill fully before transport.
FAQs (quick answers to the questions you’ll ask)
Can I use homemade brownies?
Absolutely. From-scratch brownies add depth but a boxed mix keeps things quick. Either works great.
Does the eggnog need to be alcoholic?
No. Use your favorite non-alcoholic full-fat eggnog, or swap for spiked eggnog if you want an adult twist. Either will work.
Why is there sweetened condensed milk?
It lends silkiness and sweetness to the cheesecake without needing a ton of sugar—classic trick for creamy bars.
Can I make these smaller?
Yes—use an 8×8 pan for thicker bars and adjust baking time downward (check at 25–30 minutes).
Can I add nuts?
Sure—fold toasted pecans into the brownie layer or sprinkle on top for crunch.
A few final thoughts (and a nudge to bake them now)
These Eggnog Cheesecake Bars strike the perfect balance between nostalgia and novelty—brownies everyone knows and loves, elevated by a lush eggnog cheesecake top that screams holiday. They’re the kind of dessert that makes people pause mid-conversation to grab another piece. Serve them at Christmas morning, bring them to potlucks, or hide a pan in the fridge for your own late-night snack missions. (No judgment here — I’ve been known to go back for seconds.)
If you’re planning a dessert buffet this season, pair these with lighter bites—fruit tarts, peppermint bark, and some Eggnog Squares for a full-on festive spread. Want a simpler version? Try marbling eggnog into a basic brownie batter instead of adding a full cheesecake layer and call them Egg Nog Brownie marbles.
Before I sign off: don’t skip the chill time. That step turns a good tray into a showstopper. Now go preheat that oven and make someone’s holiday unforgettable.
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Happy baking — and if you try these, drop a note about your favorite variation. I want all the intel (and photos, obvs).
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Ultimate Eggnog Cheesecake Brownies — Fluffy Eggnog Brownies You’ll Crave
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 brownies 1x
- Category: Dessert
Description
A festive mash-up of fudgy brownie base and a spiced eggnog cheesecake topping — chilled, sliced, and finished with an eggnog-flavored whipped cream.
Ingredients
Brownie layer
- 1 (9×13-inch) brownie mix and the eggs/oil/water called for on the box
Cheesecake layer
- 8 oz (1 package) cream cheese, softened
- ¼ cup eggnog
- 1 (14 oz) can sweetened condensed milk
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon rum extract
- 1 teaspoon ground nutmeg (plus extra to dust)
Eggnog whipped cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 2 tablespoons eggnog
- small pinch of nutmeg (optional)
Instructions
- Heat the oven to 350°F. Spray a 9×13 pan or line it with parchment and set it aside.
- Prepare the brownie batter exactly as instructed on the box. Spread that batter evenly across the bottom of the prepared pan and set it aside while you make the cheesecake layer.
- In a large bowl, beat the softened cream cheese with the eggnog until smooth and lump-free.
- Add the sweetened condensed milk, egg, flour, cornstarch, rum extract, and 1 teaspoon of nutmeg. Mix until the filling is fully combined and silky.
- Spoon the cheesecake mixture over the brownie batter in dollops, then gently smooth or spread it so the brownie layer is completely covered. Try not to swirl the layers together — you want a distinct cheesecake top.
- Bake for 40–50 minutes. The center should be mostly set with a slight jiggle; the edges will look firmer and begin to pull away from the pan.
- Remove from the oven and let the pan cool on a wire rack until it reaches room temperature (about 1–2 hours). Transfer to the refrigerator and chill for at least 3–4 hours, or overnight for the cleanest slices.
- While the bars chill, whisk together the eggnog whipped cream: pour the cold heavy cream into a chilled bowl, add powdered sugar and eggnog, and whip to soft peaks. Fold in a pinch of nutmeg if you like. Refrigerate until ready to use.
- To serve, pipe or spoon a rosette of eggnog whipped cream onto each square and sprinkle a little additional nutmeg on top.
Notes
- Let the cream cheese soften at room temperature before mixing — it prevents lumps.
- The cornstarch helps stabilize the cheesecake so it slices neatly after chilling.
- If you prefer a stronger eggnog flavor, swap 1 teaspoon rum extract for 2 teaspoons, or add an extra tablespoon of eggnog to the filling.
- Store leftovers covered in the fridge for up to 5 days. Bars also freeze well — wrap individual pieces tightly and freeze for up to 2 months; thaw in the refrigerator.
