Description

These Gingerbread Cheesecake Bars combine the festive flavors of gingerbread and creamy cheesecake into a delightful dessert perfect for holiday gatherings or anytime you crave a cozy treat. A gingersnap cookie crust provides a spicy, crunchy base topped with a smooth, spiced cheesecake layer, finished with fluffy whipped cream and optional crushed cookie topping for extra texture.

Ingredients

Scale

For the 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
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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
Make the Crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix these crumbs with the melted butter and granulated sugar until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Bake the Crust: Bake the crust at 350°F for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake layer.
Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) once the crust is out.
Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with sour cream until smooth. Add in the brown sugar and granulated sugar and mix until combined. Incorporate the eggs one at a time, mixing well between additions. Then add molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, flour, and salt, beating until creamy and well combined.
Assemble and Bake Cheesecake: Pour the gingerbread-spiced cheesecake batter over the cooled gingersnap crust, spreading it evenly. Place the pan in a water bath and bake in the preheated oven for 40-45 minutes, or until the edges are set but the center remains slightly jiggly.
Cool in Oven: After baking, keep the bars in the oven with the door slightly ajar and let them cool for about one hour to prevent cracking.
Cool Completely: Remove the cheesecake bars from the oven and allow them to cool fully on a wire rack.
Make Whipped Cream Topping: Using a hand or stand mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Top and Chill: Spread the whipped cream evenly over the cooled cheesecake. Cover the pan with plastic wrap and refrigerate for 3-4 hours or overnight to set.
Serve: Just before serving, sprinkle the top with crushed gingersnap cookies if desired. Slice into bars and enjoy your gingerbread cheesecake bars!

Notes

Using a water bath while baking helps prevent cracks in the cheesecake and ensures even cooking.
Allowing the bars to cool slowly in the oven with the door cracked helps avoid rapid temperature changes that could crack the cheesecake.
For best results, chill the bars overnight to fully set the cheesecake and whipped cream topping.
You can substitute crushed graham crackers or digestive biscuits for the gingersnap crust if unavailable, but it will alter the flavor.
Be sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
If you don’t have a food processor, place the gingersnap cookies in a sealed plastic bag and crush with a rolling pin.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

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