Dessert

Gingerbread Cheesecake Bars Recipe

ByMaya Arden November 29, 2025November 29, 2025

Introduction

Gingerbread cheesecake bars combine the warm spices of gingerbread with creamy cheesecake for a festive treat that’s perfect all winter long. The gingersnap crust adds a delightful crunch, making each bite a flavorful, cozy experience. This recipe is both elegant and approachable for home bakers.

The image shows two stacked pieces of cheesecake on a white wooden board against a softly blurred background. Each piece has four layers: the bottom layer is a dense, crumbly, dark brown crust; above it is a thick, light brown creamy cheesecake layer with a smooth texture; on top of that is a thin, white cream layer; and the top layer is a crumbly, golden brown topping that covers the cream completely. The top piece is slightly tilted, revealing the creamy layers inside with small air bubbles. 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
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 (175°C). 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 they become fine crumbs. Mix the crumbs with melted butter and granulated sugar until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.

Step 3: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the cheesecake layer.
Step 4: Reduce the oven temperature to 325°F (160°C).
Step 5: In a large bowl, beat the softened cream cheese with sour cream until smooth. Add both sugars and mix until combined. Add eggs one at a time, mixing well after each addition.

Step 6: Stir in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, flour, and salt. Beat until the mixture is creamy and well combined.
Step 7: Pour the cheesecake batter over the cooled crust, spreading it evenly.
Step 8: Place the pan in a water bath and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool in the oven with the door slightly ajar for 1 hour.

Step 9: Remove the cheesecake bars from the oven and cool completely on a wire rack.
Step 10: 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 the pan with plastic wrap and chill in the refrigerator for 3-4 hours or overnight.

Step 12: Before serving, sprinkle the topping with crushed gingersnap cookies if desired. Slice into bars and enjoy!

Tips & Variations

For extra spice, add a pinch of cloves or allspice to the cheesecake batter.
Use store-bought gingersnap crumbs to save time if you don’t have a food processor.

Try swapping the sour cream for Greek yogurt for a tangier flavor.
Serve with a drizzle of caramel sauce for added richness.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. To reheat, let them come to room temperature or warm gently in the microwave for about 15 seconds. The whipped cream topping is best fresh but can be remade if needed before serving.