Gingerbread Cheesecake Bars Recipe

Introduction

Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy cheesecake layer for a delicious holiday treat. These bars are perfect for sharing at gatherings or enjoying as a festive dessert any time of year.

Ingredients

• 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

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

Tips & Variations

• For a richer flavor, use dark molasses instead of unsulphured molasses.
• To add extra texture, sprinkle chopped pecans or walnuts on the cheesecake layer before adding the crumb topping.
• If you prefer a less spicy version, reduce the ground ginger and cloves slightly.

Storage

Store the bars covered in the refrigerator for up to 4 days. They can be frozen for up to 2 months—thaw overnight in the fridge before serving. Reheat briefly at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the gingerbread dough and refrigerate it for up to 2 days before assembling. Bring it to room temperature before using.

What can I use instead of parchment paper?

If you don’t have parchment paper, grease the pan well with butter or nonstick spray and lightly flour it to prevent sticking.

Gingerbread Cheesecake Bars Recipe

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★★★★★

4.7 from 73 reviews

These Gingerbread Cheesecake Bars feature a rich and spiced gingerbread cookie base layered with a smooth, creamy cheesecake topping. Perfectly seasoned with warm spices like cinnamon, ginger, nutmeg, and cloves, these bars combine the festive flavors of gingerbread with luscious cheesecake for a delicious holiday treat.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 10 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (325°F if using a glass pan). Line a 9×13-inch baking pan with parchment paper and spray with nonstick spray to prevent sticking.
2. Make Gingerbread Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes fluffy. Add the molasses and eggs, mixing until smooth and fully combined.
3. Add Dry Ingredients to Dough: Incorporate the flour, cinnamon, ground ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves into the wet ingredients. Mix just until combined to avoid overworking the dough.
4. Reserve Dough and Press Base Layer: Set aside 2 cups of the cookie dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base layer.
5. Prepare Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth. Add sugar and flour, blending well. Then add the eggs and vanilla extract, beating until the mixture is creamy and well combined.
6. Assemble Bars: Pour the cheesecake mixture over the pressed cookie dough base, spreading it evenly. Crumble the reserved cookie dough over the top in small blobs to create a streusel-like topping.
7. Bake: Bake the assembled bars for 45 to 55 minutes. If the top begins to brown too quickly, cover loosely with foil after 30 minutes. The cheesecake should still jiggle slightly in the center when done.
8. Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly.
9. Serve: Use the parchment paper to lift the bars out of the pan. Slice into bars and serve chilled or at room temperature for the best texture and flavor.

Notes

• Using parchment paper makes it easier to lift the bars out of the pan for slicing.
• Adjust baking time if using a glass pan by lowering the temperature to 325°F to prevent overbrowning.
• Ensure cream cheese is fully softened for a smooth cheesecake layer without lumps.
• Bars can be stored in the refrigerator for up to 5 days, wrapped tightly to maintain freshness.
• Allow bars to come to room temperature before serving for optimal flavor.

Keywords: Gingerbread, Cheesecake Bars, Holiday Dessert, Spiced Bars, Festive Dessert, Christmas Treat, Cream Cheese Bars