Gingerbread Cheesecake Bars Recipe

Introduction

These gingerbread cheesecake bars combine the warm spices of gingerbread with a rich, creamy cheesecake layer for a festive dessert that’s perfect any time of year. With a crunchy gingersnap crust and a smooth whipped cream topping, they are sure to impress your family and friends.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs (about 25-30 gingersnap cookies)
• 1/4 cup unsalted butter (melted)
• 1 tablespoon granulated sugar
• 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
• 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. Step 1: Preheat your oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix the crumbs with melted butter and sugar until well combined. Press the mixture evenly into the bottom of the prepared pan to create the crust.
3. Step 3: Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake layer.
4. Step 4: Reduce the oven temperature to 325°F.
5. Step 5: In a large bowl, beat the softened cream cheese with the sour cream until smooth. Add both sugars and mix until combined.
6. Step 6: Add the eggs one at a time, mixing well after each. Then add molasses, vanilla extract, ground ginger, cinnamon, nutmeg, flour, and salt. Beat until creamy and well combined.
7. Step 7: Pour the cheesecake batter over the cooled crust, spreading it evenly.
8. Step 8: Bake the bars in a water bath for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Keep the oven door slightly open and let the bars cool in the oven for 1 hour.
9. Step 9: Remove from the oven and cool completely on a wire rack.
10. Step 10: Whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form.
11. Step 11: Spread the whipped cream over the cooled cheesecake. Cover the pan with plastic wrap and refrigerate for 3-4 hours or overnight.
12. Step 12: Before serving, sprinkle crushed gingersnap cookies on top. Slice and enjoy!

Tips & Variations

• Use chilled heavy cream for best whipping results and a firmer topping.
• For a stronger spice flavor, increase ground ginger and cinnamon by 1/2 teaspoon each.
• Swap the gingersnap crust for a graham cracker crust for a different texture.
• Add a drizzle of caramel sauce on top for extra richness.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For best texture, enjoy chilled. To soften slightly before serving, let sit at room temperature for 15 minutes. These bars do not freeze well due to the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without a food processor?

Yes, you can place the gingersnap cookies in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. Then mix with melted butter and sugar as directed.

What is a water bath and why is it used?

A water bath involves placing the baking pan inside a larger pan filled with hot water while baking. This helps the cheesecake bake evenly, prevents cracking, and keeps the texture creamy.

Gingerbread Cheesecake Bars Recipe

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★★★★★

4.8 from 136 reviews

These Gingerbread Cheesecake Bars are a festive and indulgent dessert featuring a crunchy gingersnap crust topped with a creamy, spiced cheesecake layer. Finished with fluffy vanilla whipped cream and optional crushed gingersnap topping, they perfectly capture the warm flavors of gingerbread with a rich, velvety texture, making them an ideal treat for holiday gatherings or cozy nights in.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 15 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

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

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. Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
2. Make the Crust: In a food processor, pulse the gingersnap cookies until finely ground. Combine the cookie crumbs with melted butter and granulated sugar, mixing well. Press this mixture evenly into the bottom of the prepared pan to form the crust.
3. Bake the Crust: Bake the crust in the oven at 350°F for 10 minutes. Once baked, remove it from the oven and let it cool while preparing the cheesecake layer.
4. Adjust Oven Temperature: Lower the oven temperature to 325°F in preparation for baking the cheesecake layer.
5. Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy. Add the brown sugar and granulated sugar, mixing until well combined. Add the eggs one at a time, beating in between additions. Stir in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, flour, and salt. Continue beating until the batter is smooth and fully incorporated.
6. Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled gingersnap crust and spread evenly. Place the pan inside a larger baking dish or tray and create a water bath by pouring hot water into the larger dish until it reaches halfway up the sides of the cheesecake pan. Bake at 325°F for 40-45 minutes, until the edges are set and the center is slightly jiggly when shaken gently.
7. Cool in Oven: After baking, prop the oven door open slightly and allow the cheesecake bars to cool inside the oven for 1 hour to prevent cracking.
8. Final Cooling: Remove the pan from the oven and place it on a wire rack to cool completely to room temperature.
9. Make Whipped Cream Topping: Using a hand or stand mixer, whip the very cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Top and Chill: Spread the whipped cream over the cooled cheesecake bars evenly. Cover the pan with plastic wrap and refrigerate for 3-4 hours or overnight to set and chill thoroughly.
11. Serve: Before serving, sprinkle the optional crushed gingersnap cookies evenly over the whipped cream topping. Use the parchment paper overhang to lift the bars from the pan, slice, and enjoy.

Notes

• Using a water bath helps to bake the cheesecake evenly and prevents cracks.
• Make sure the cream cheese is softened to avoid lumps in the batter.
• Be sure the heavy cream is very cold before whipping for best volume.
• You can prepare the bars a day in advance to allow flavors to meld and chilling to set the cheesecake perfectly.
• For a gluten-free version, substitute gluten-free gingersnap cookies and gluten-free flour.

Keywords: gingerbread cheesecake bars, holiday dessert, ginger snap crust, spiced cheesecake, whipped cream topping, festive bars