Introduction

Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy, tangy cheesecake layer. These bars are perfect for holiday gatherings or any time you crave a comforting, festive treat.

The image shows a rectangular dessert in a metal baking pan lined with parchment paper. The dish has two main layers: the bottom layer is creamy white with a smooth texture, and the top layer is a crumbly, brown streusel with a rough texture, unevenly spread over the white layer. The streusel is scattered in large chunks and smaller bits, creating a patchy look with the creamy layer visible in between. The surface of the streusel has a slightly grainy appearance, and the overall color contrast between the creamy white layer and brown streusel is clear. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups salted butter, softened
1 ¼ cups granulated sugar
¾ cup packed brown sugar (light or dark)
½ cup unsulphured molasses
2 large eggs
3 ½ cups all-purpose flour
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
⅛ teaspoon allspice
⅛ teaspoon cloves
16 ounces cream cheese, softened
1 cup granulated sugar
1 tablespoon all-purpose flour
2 eggs
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (or 325°F if using a glass pan). Line a 9×13-inch pan with parchment paper and spray it with nonstick spray for easy removal.
Step 2: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until fluffy. Add molasses and eggs, mixing until smooth.
Step 3: Combine the flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 4: Set aside 2 cups of the dough. Press the remaining dough evenly into the bottom of the prepared pan to form the base.
Step 5: In a separate bowl, beat the cream cheese until smooth. Add sugar and flour, mixing well. Then add eggs and vanilla extract, beating until creamy and fully combined.
Step 6: Pour the cheesecake mixture over the gingerbread dough layer and spread it evenly.
Step 7: Crumble the reserved 2 cups of dough over the top in small blobs for a crumbly topping.
Step 8: Bake for 45-55 minutes. If the top browns too quickly, loosely cover with foil after 30 minutes. The center should jiggle slightly when done.
Step 9: Allow the bars to cool completely, then refrigerate for at least 4 hours or overnight before slicing.
Step 10: Use the parchment paper to lift the bars from the pan, then slice and serve chilled or at room temperature.

Tips & Variations

Use dark molasses for a richer, deeper flavor, or light molasses for a milder taste.
For extra texture, add chopped nuts like pecans or walnuts to the gingerbread dough.
To make mini bars, bake in a smaller pan and adjust baking time accordingly.
Letting the bars chill overnight improves the cheesecake texture and flavor melding.

Storage

Store the gingerbread cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving. Reheat individual bars briefly at room temperature or enjoy chilled.

How to Serve

Two square dessert bars are stacked on a white speckled plate with a white marbled background. Each bar has three layers: a dense, dark brown bottom crust, a thick, creamy light beige middle layer, and a crumbly golden-brown topping dotted with sugar crystals. The top layer is uneven with small clusters giving a rough texture. The bars are neatly cut with clean edges showing the distinct layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the gingerbread cookie dough up to 24 hours in advance and keep it refrigerated until ready to use. This can also enhance the flavors.

Can I substitute the cream cheese with something else?

Cream cheese is key to the classic cheesecake texture and flavor, but you can try mascarpone for a milder taste or ricotta for a lighter texture. Keep in mind this will alter the final flavor and consistency.

Gingerbread Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

These Gingerbread Cheesecake Bars combine the rich, spiced flavors of classic gingerbread cookies with a creamy, luscious cheesecake layer. Perfect for the holiday season or any cozy occasion, these bars feature a buttery gingerbread crust topped with a smooth vanilla cheesecake filling, all baked together to create a delightful dessert that’s both festive and indulgent.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 5 hours 15 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Gingerbread Cookie Dough:

1 ½ cups salted butter, softened
1 ¼ cups granulated sugar
¾ cup packed brown sugar (light or dark)
½ cup unsulphured molasses
2 large eggs
3 ½ cups all-purpose flour
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
⅛ teaspoon allspice
⅛ teaspoon cloves

Cheesecake Layer:

16 ounces cream cheese, softened
1 cup granulated sugar
1 tablespoon all-purpose flour
2 eggs
1 teaspoon vanilla extract

Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (or 325°F if using a glass pan). Line a 9×13-inch baking pan with parchment paper and spray it with nonstick spray to ensure easy removal of the bars.
Make Gingerbread Dough Base: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then mix in the molasses and eggs until smooth and well combined.
Add Dry Ingredients to Dough: Gradually add the flour, cinnamon, ground ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves into the wet mixture. Stir just until combined to avoid overworking the dough.
Prepare Dough Layers: Set aside 2 cups of this gingerbread dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust layer.
Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and flour, mixing thoroughly. Then add the eggs and vanilla extract, beating until the mixture is creamy and well combined.
Assemble the Bars: Pour the cheesecake mixture over the gingerbread crust in the pan and spread evenly with a spatula. Next, crumble the reserved 2 cups of gingerbread dough into small blobs and scatter them evenly over the top of the cheesecake layer.
Bake: Place the pan in the preheated oven and bake for 45-55 minutes. If the top starts to brown too quickly, loosely cover the bars with foil after 30 minutes. The bars are done when the center still jiggles slightly but is not liquid.
Cool and Chill: Remove the baked bars from the oven and allow them to cool completely on a wire rack. Once cool, refrigerate for at least 4 hours or overnight to set properly before slicing.
Serve: Use the parchment paper to lift the set bars from the pan. Slice into squares and serve chilled or at room temperature for best flavor and texture.

Notes

For a glass pan, reduce the baking temperature to 325°F to prevent over-browning.
Cover bars loosely with foil halfway through baking if the top browns too fast.
Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
Refrigerate bars overnight for easier slicing and better flavor harmonization.
Use parchment paper lining to easily lift the bars out for neat slices.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Allow bars to come to room temperature for about 15 minutes before serving for softer texture.

Keywords: Gingerbread Cheesecake Bars, gingerbread dessert, holiday cheesecake bars, spiced cheesecake, Christmas dessert