Introduction

These gingerbread cheesecake bars combine the warm, spicy flavors of gingerbread with a creamy, smooth cheesecake filling. Perfect for holiday gatherings or any cozy occasion, they offer a delightful twist on classic cheesecake.

A close-up of a square dessert bar with three clear layers on a white wooden board over a white marbled surface. The bottom layer is a dark brown, crumbly crust that looks crunchy. The middle layer is thick and light brown, with a smooth and slightly porous texture. The top layer is thin and white, topped with a golden brown crumbly sprinkle, giving it a rough texture. In the background, there are more pieces of the same dessert, slightly out of focus, some gingerbread cookies, and green blurred foliage. photo taken with an iphone --ar 4:5 --v 7

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
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup heavy cream (very cold)
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for topping)
1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

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.
Step 2: In a food processor, pulse the gingersnap cookies until fine crumbs form. Mix the crumbs with melted butter and 1 tablespoon sugar until well combined. Press the mixture evenly into the bottom of the prepared pan to create the crust.
Step 3: Bake the crust for 10 minutes, then remove and let it cool while you prepare the cheesecake layer.
Step 4: Lower the oven temperature to 325°F.
Step 5: In a large bowl, beat the softened cream cheese and sour cream until smooth. Add the brown sugar and granulated sugar, mixing until combined.
Step 6: Add the eggs one at a time, mixing between each addition. Then blend in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, flour, and salt until the batter is creamy and well mixed.
Step 7: Pour the cheesecake batter over the cooled crust, spreading it evenly.
Step 8: Bake the cheesecake in a water bath for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Leave the bars to cool in the oven with the door slightly open for an hour.
Step 9: Remove from the oven and cool completely on a wire rack.
Step 10: For the topping, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 11: Spread the whipped cream over the cooled cheesecake. Cover with plastic wrap and chill in the refrigerator for 3-4 hours or overnight.
Step 12: Before serving, sprinkle the crushed gingersnap cookies evenly on top. Slice and enjoy!

Tips & Variations

Using a water bath helps prevent cracks and ensures a smooth cheesecake texture.
For extra ginger flavor, add a pinch of ground cardamom or cloves to the crust or filling.
Substitute sour cream with Greek yogurt for a lighter option without sacrificing creaminess.
Serve with a drizzle of caramel sauce for added sweetness and depth.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. Keep them chilled until serving for the best texture. To reheat, it’s best to enjoy them cold or at room temperature; warming may cause the cream topping to lose its texture.

How to Serve

The image shows a close-up of a three-layered dessert slice placed on a white wooden board with a white marbled background. The bottom layer is a dark brown crumbly crust, the middle layer is a thick light brown creamy filling with a smooth and slightly porous texture, and the top layer is a thinner white cream topped with a sprinkle of fine brown crumbs covering the surface. Nearby, there are gingerbread cookies partially visible, complementing the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after chilling overnight, which allows the flavors to meld and the cheesecake to set perfectly.

What can I use instead of gingersnap cookies?

You can substitute with ginger-flavored graham cracker crumbs or a mix of graham cracker and cinnamon crumbs if gingersnap cookies aren’t available.