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Gingerbread Cheesecake Bars Recipe

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4.5 from 93 reviews

Delight in the festive flavors of these Gingerbread Cheesecake Bars, featuring a crunchy gingersnap crust and a creamy, spiced gingerbread cheesecake filling. Topped with luscious whipped cream and optional crushed gingersnap cookies, these bars are perfect for holiday gatherings or year-round indulgence.

Ingredients

Scale

For the Gingersnap Crust

  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 gingersnap cookies)
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Cheesecake Layer

  • 16 ounces (2 packages) cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt

For the Whipped Cream Topping

  • 2/3 cup heavy cream, very cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F and grease an 8×8-inch baking pan. Line it with parchment paper, leaving an overhang to easily lift the bars later.
  2. Make the Crust: Pulse gingersnap cookies in a food processor until finely ground. Combine crumbs with melted butter and sugar, then press evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust at 350°F for 10 minutes. Remove from the oven and let it cool while preparing the cheesecake filling.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F to prepare for baking the cheesecake layer.
  5. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese and sour cream until smooth. Add brown sugar and granulated sugar, mixing well. Incorporate eggs one at a time, then add molasses, vanilla, ground ginger, cinnamon, nutmeg, cloves, flour, and salt. Beat until creamy and well combined.
  6. Assemble and Bake: Pour the cheesecake batter over the cooled crust, spreading evenly. Bake in a water bath at 325°F for 40-45 minutes, or until edges are set and center slightly jiggles.
  7. Cool in Oven: Once baked, prop the oven door slightly open and let the cheesecake bars cool in the pan for one hour.
  8. Finish Cooling: Remove bars from the oven and let cool completely on a wire rack.
  9. Make Whipped Cream Topping: Using a mixer, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  10. Top and Chill: Spread whipped cream evenly over the cooled cheesecake bars. Cover with plastic wrap and refrigerate for 3-4 hours or overnight.
  11. Serve: Before serving, optionally sprinkle crushed gingersnap cookies over the whipped cream. Slice into bars and enjoy!

Notes

  • Use a water bath during baking to prevent cracks in the cheesecake and ensure even cooking.
  • Letting the bars chill overnight enhances the flavor and texture.
  • To avoid overbaking, look for a slightly jiggly center when the cheesecake is done.
  • Gingersnap crumbs can be pulsed manually in a sealed bag with a rolling pin if a food processor is not available.
  • For easier removal, use the parchment paper overhang to lift the bars from the pan.

Keywords: gingerbread cheesecake bars, gingersnap crust, holiday dessert, cheesecake bars, spiced cheesecake, whipped cream topping, Christmas dessert

Find it online: https://thefoodrecipe.com/gingerbread-cheesecake-bars-recipe/