Gingerbread Cheesecake Bars

These cheesecake bars combine the warm spices of gingerbread with the cool, creamy texture of cheesecake. They feature a crisp gingersnap cookie crust and a molasses-spiced swirl on top.

This recipe comes together with about 20 minutes of active prep time. After baking, the bars need to chill for at least six hours, so they are a great dessert to make a day in advance.

Why will you love Gingerbread Cheesecake Bars?

Using room temperature cream cheese and eggs helps the batter mix smoothly without lumps.

Baking the crust first ensures it stays crisp and doesn’t get soggy under the filling.

Cooling the cheesecake slowly in the oven with the door ajar helps prevent the surface from cracking.

Gingerbread Cheesecake Bars Ingredients

• Gingersnap Cookies: Use crisp, store-bought gingersnaps for the crust. You can crush them in a food processor or place them in a bag and crush with a rolling pin.

• Cream Cheese: Full-fat, block-style cream cheese provides the best texture. Avoid the whipped kind sold in tubs.

• Molasses: Use unsulphured molasses for its classic, robust flavor. Do not use blackstrap molasses, which can be too bitter.

• Sour Cream: Full-fat sour cream adds a slight tang and richness to the cheesecake filling.

Exact quantities are in the recipe card below.

How to Make Gingerbread Cheesecake Bars

Step 1: Prepare the Gingersnap Crust

First, mix the cookie crumbs, sugar, and cinnamon, then stir in the melted butter. Press this mixture into the bottom of a parchment-lined 9-inch square pan and bake it for about 15 minutes to set.

Step 2: Make the Cheesecake Filling

While the crust cools, beat the room temperature cream cheese and sugar until smooth. Mix in the sour cream, vanilla, and spices, followed by the eggs one at a time, mixing on low speed to avoid adding too much air.

Step 3: Create the Molasses Swirl and Bake

Set aside a small amount of the batter and mix it with molasses. Pour the plain batter over the crust, then drop spoonfuls of the molasses batter on top and gently swirl. Bake until the edges are set and the center has a slight wobble.

Step 4: Cool and Chill Completely

Let the cheesecake cool gradually, first in the turned-off oven and then at room temperature. Once cooled, refrigerate the bars for at least six hours, or preferably overnight, to allow them to set completely before cutting.

What to Serve with Gingerbread Cheesecake Bars

Serve these bars chilled, straight from the refrigerator. A small dollop of whipped cream on top is a nice addition.

Helpful Tricks for Gingerbread Cheesecake Bars

Using room temperature cream cheese, sour cream, and eggs is key to a smooth, lump-free cheesecake filling.

To get clean slices, use a long, sharp knife. Wipe the blade with a warm, damp cloth between each cut.

Overmixing the batter after adding eggs can introduce too much air, which may cause cracks as the cheesecake cools.

This recipe contains eggs. For food safety, ensure the cheesecake is baked to an internal temperature of 150°F (65°C).

How to Store and Freeze Gingerbread Cheesecake Bars

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars for up to 1 month. Thaw them in the refrigerator overnight before serving.

Gingerbread Cheesecake Bars Recipe FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute other cookies like shortbread or digestive biscuits, but you will lose the distinct gingerbread flavor. You could add ½ teaspoon of ground ginger to a different cookie crust to complement the filling.

Why did my cheesecake crack?

Cracks can be caused by overbaking, overmixing the batter (especially after adding eggs), or cooling the cheesecake too quickly. Following the gradual cooling steps helps prevent this.

Can I make this ahead of time?

Yes, this is a great make-ahead dessert. The cheesecake needs at least 6 hours to chill and set properly, so making it the day before you plan to serve it is ideal.

Gingerbread Cheesecake Bars

A spiced gingersnap crust holds a creamy cheesecake filling with a rich molasses swirl baked right in.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 8 hours hrs

Course Dessert

Cuisine American

Servings 16

Ingredients

  

• 1 ½ cups finely crushed gingersnap cookies 170g
• 3 tablespoons granulated sugar 38g
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter melted, 85g
• 24 ounces full-fat block cream cheese at room temperature, 680g
• ¾ cup granulated sugar 150g
• 3 large eggs at room temperature
• ½ cup sour cream at room temperature, 120g
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoons unsulphured molasses 30ml

Instructions

 

• Preheat your oven to 325°F (165°C). Line a 9-inch square baking pan with parchment paper, leaving overhangs on two sides to lift the bars out later.
• In a medium bowl, combine the gingersnap crumbs, 3 tablespoons of sugar, and ½ teaspoon of cinnamon. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 13-15 minutes, then set on a wire rack to cool slightly.
• In a large bowl, use an electric mixer on low speed to beat the room temperature cream cheese and ¾ cup of sugar until smooth. Scrape down the bowl, then add the sour cream, vanilla, 1 teaspoon of ginger, 1 teaspoon of cinnamon, nutmeg, and cloves. Mix until just combined.
• Add the eggs one at a time, mixing on low speed after each one just until the yolk is incorporated. Be careful not to overmix.
• Transfer ½ cup of the batter to a small bowl. Stir the molasses into this smaller portion of batter until uniform. The color will darken.
• Pour the plain cheesecake batter over the cooled crust and spread it evenly. Drop spoonfuls of the molasses-spiced batter over the top.
• Use a skewer or thin knife to gently swirl the darker batter into the lighter batter. Make shallow swirls on the surface without touching the crust below.
• Bake for 36-40 minutes. The edges should be set, but the center will still have a slight jiggle. For safety, the center should reach an internal temperature of 150°F (65°C).
• Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside for 30 minutes. Then, remove it from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours, or overnight, before serving.

Notes

Using room temperature cream cheese, sour cream, and eggs is key to a smooth, lump-free cheesecake filling.

To get clean slices, use a long, sharp knife. Wipe the blade with a warm, damp cloth between each cut.

Overmixing the batter after adding eggs can introduce too much air, which may cause cracks as the cheesecake cools.

This recipe contains eggs. For food safety, ensure the cheesecake is baked to an internal temperature of 150°F (65°C).

Keyword cheesecake, dessert bars, gingerbread, gingerbread cheesecake bars, holiday baking