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.

It lends silkiness and sweetness to the cheesecake without needing a ton of sugar—classic trick for creamy bars.

Yes—use an 8×8 pan for thicker bars and adjust baking time downward (check at 25–30 minutes).

Sure—fold toasted pecans into the brownie layer or sprinkle on top for crunch.

A festive mash-up of fudgy brownie base and a spiced eggnog cheesecake topping — chilled, sliced, and finished with an eggnog-flavored whipped cream.

Scale

Brownie layer

Cheesecake layer

Eggnog whipped cream

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.

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.