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Gingerbread Cheesecake Bars Recipe

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★★★★★

4.6 from 102 reviews

These Gingerbread Cheesecake Bars combine the warm, spiced flavors of gingerbread with creamy, rich cheesecake atop a crunchy gingersnap crust. Perfectly balanced with a smooth whipped cream topping and a sprinkle of crushed cookies, these festive bars are ideal for holiday gatherings or a cozy dessert treat.

Ingredients

Scale

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
  • 1/4 teaspoon ground cloves
  • 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 Oven 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 on the sides to easily lift the bars out after baking.
  2. Make Gingersnap Crust: Pulse gingersnap cookies in a food processor until finely ground. In a bowl, combine the cookie crumbs with melted butter and granulated sugar until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  3. Bake Crust: Bake the crust in the oven at 350°F for 10 minutes. Remove and let it cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).
  4. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sour cream until smooth and creamy. Add dark brown sugar and granulated sugar, mixing thoroughly. Incorporate eggs one at a time, mixing well after each addition. Then add molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, flour, and salt. Continue beating until smooth and well combined.
  5. Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled gingersnap crust, spreading it evenly. Place the baking pan in a water bath (by placing the pan in a larger pan filled with hot water) and bake at 325°F for 40-45 minutes until the edges are set but the center remains slightly jiggly.
  6. Cool in Oven: Once baking is done, prop the oven door open slightly and let the cheesecake bars cool inside for about one hour to prevent cracking.
  7. Cool Completely: Remove the bars from the oven and let them cool fully at room temperature on a wire rack.
  8. Make Whipped Cream Topping: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until stiff peaks form.
  9. Top Cheesecake Bars: Spread the whipped cream evenly over the cooled cheesecake bars.
  10. Chill: Cover the pan with plastic wrap and place in the refrigerator for 3-4 hours or ideally overnight to set properly.
  11. Add Final Garnish and Serve: Before serving, sprinkle the top with crushed gingersnap cookies for added texture and flavor. Use the parchment paper overhang to lift the bars out of the pan, slice, and enjoy!

Notes

  • Using a water bath helps prevent cracks and ensures an even bake.
  • For best results, chill the heavy cream beforehand before whipping.
  • Allowing the bars to chill overnight enhances the flavors and texture.
  • If you don’t have a food processor, place gingersnap cookies in a sealed plastic bag and crush with a rolling pin.
  • Make sure cream cheese is softened to avoid lumps in the cheesecake layer.

Keywords: Gingerbread cheesecake bars, holiday dessert, cheesecake recipe, gingersnap crust, whipped cream topping, spiced cheesecake

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