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Perfect Gingerbread Cheesecake Bars

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These Perfect Gingerbread Cheesecake Bars feature a crunchy ginger snap crust, a creamy spiced cheesecake filling, and a silky cream cheese frosting. They’re easy to make, perfect for holiday gatherings, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups ginger snap cookies, finely crushed (about 30 cookies)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar, packed
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup molasses (not blackstrap)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 cup powdered sugar, sifted (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the crust: Pulse ginger snap cookies in a food processor until fine crumbs form. Transfer to a medium bowl, add melted butter and brown sugar, and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Start the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add both sugars and beat for another minute until light and fluffy.
  4. Add eggs one at a time, beating on low speed after each until just combined. Add molasses and vanilla extract, and mix until incorporated.
  5. Sprinkle flour, ginger, cinnamon, cloves, nutmeg, and salt over the filling. Mix on low speed until just combined. Scrape down sides.
  6. Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 30-35 minutes, until edges are set and center jiggles slightly. Cool on a wire rack to room temperature, then refrigerate for at least 3 hours or overnight.
  7. Make the frosting: In a small bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating on low speed. Add vanilla and 1 tablespoon heavy cream. Beat until fluffy, about 2 minutes. Add more cream if needed.
  8. Once bars are fully chilled, use parchment handles to lift them out of the pan. Spread frosting evenly over the top. For clean slices, use a sharp knife and wipe clean between cuts. Chill frosted bars for 15 minutes before slicing if desired.
  9. Serve chilled. Optionally, sprinkle with cinnamon or crushed ginger snaps.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The jiggle test is key: the center should wobble slightly when done. Chill thoroughly before slicing for clean cuts. For gluten-free, use gluten-free ginger snaps. For dairy-free, use plant-based cream cheese and butter.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, ginger snap crust, cream cheese frosting, easy cheesecake bars

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