Print

Gingerbread Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

These Gingerbread Cheesecake Bars combine the spicy warmth of classic gingerbread spices with a creamy, tangy cheesecake filling atop a crunchy gingersnap crust. Topped with luscious whipped cream and optional crushed gingersnap cookies, they make a festive and elegant dessert perfect for holiday gatherings or any cozy occasion.

Ingredients

Scale

For the Crust

  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 gingersnap cookies)
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon granulated sugar

For the 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
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt

For the 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 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 for easy removal of the bars.
  2. Make the Crust: Pulse the gingersnap cookies in a food processor until they become fine crumbs. Combine the 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 preheated oven for 10 minutes. Remove it from the oven and allow it to cool while preparing the cheesecake layer.
  4. Adjust Oven Temperature: Lower the oven temperature to 325°F (163°C) after taking out the crust.
  5. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese together with sour cream until smooth and creamy. Add both brown sugar and granulated sugar; mix until combined. Add the eggs one at a time, beating well after each addition. Then mix in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, flour, and salt until the batter is smooth and well blended.
  6. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled gingersnap crust, smoothing the surface.
  7. Bake in a Water Bath: Place the pan in a water bath (set it inside a larger pan with hot water reaching halfway up the sides). Bake for 40 to 45 minutes, until the edges are set and the center is slightly jiggly.
  8. Cool Slowly: Let the cheesecake bars cool in the oven with the door slightly ajar for about an hour.
  9. Finish Cooling: Remove from the oven and transfer the pan to a wire rack to cool completely.
  10. Make the Whipped Cream Topping: Whip the cold heavy cream with powdered sugar and vanilla extract in a large bowl using a hand or stand mixer until stiff peaks form.
  11. Top the Cheesecake: Spread the whipped cream evenly over the fully cooled cheesecake bars.
  12. Chill: Cover the pan with plastic wrap and refrigerate for 3 to 4 hours or overnight to set.
  13. Add Optional Garnish and Serve: Before serving, sprinkle crushed gingersnap cookies evenly over the whipped cream topping. Slice into bars and enjoy!

Notes

  • Using a water bath helps prevent cracking and ensures a smooth texture for the cheesecake.
  • Allow the cream cheese to soften at room temperature for optimal mixing without lumps.
  • Make sure to chill the whipped cream topping to maintain firmness.
  • The crushed gingersnap topping is optional but adds extra texture and spice.
  • For cleaner slices, run a knife under hot water and wipe it dry between cuts.
  • These bars keep well in the refrigerator for up to 4 days.

Keywords: gingerbread cheesecake, holiday dessert, cheesecake bars, spiced dessert, gingersnap crust, whipped cream topping, festive dessert

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