Introduction

These gingerbread cheesecake bars combine the warm, spicy flavors of gingerbread with a creamy cheesecake filling. Perfect for the holiday season or any time you crave a festive dessert, they offer a delightful balance of rich and zesty tastes.

A two-layer slice of cheesecake sits on a white marbled surface, with the top smaller piece stacked slightly off-center on the larger base. The bottom layer is a thick, dense light brown crust with a rough crumbly texture. Above this crust is a creamy tan cheesecake layer with a smooth, slightly porous surface. Between the cheesecake and the white whipped topping is a thin darker brown layer that looks like a crumbly crust. The whipped topping is fluffy and white, forming a soft smooth layer. The top of the slice is sprinkled with a fine, crumbly tan topping, giving texture contrast to the smooth layers beneath. The overall look is creamy and rich with a contrast of crumbly and soft textures. 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
1/4 teaspoon ground cloves
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 whipped cream)
1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Pulse the gingersnap cookies in a food processor until fine crumbs form. Combine the crumbs with melted butter and 1 tablespoon granulated sugar, then press evenly into the bottom of the prepared pan to form the crust.
Step 3: Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the cheesecake layer. Reduce oven temperature to 325°F.
Step 4: In a large bowl, beat the softened cream cheese with sour cream until smooth. Add the brown sugar and granulated sugar, mixing until combined.
Step 5: Add eggs one at a time, beating well after each addition. Then add molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, flour, and salt. Beat until creamy and well combined.
Step 6: Pour the cheesecake batter over the cooled crust and spread evenly.
Step 7: Place the pan in a water bath and bake for 40-45 minutes, until edges are set and center is slightly jiggly. Let cool in the oven with the door slightly open for 1 hour.
Step 8: Remove from oven and cool completely on a wire rack.
Step 9: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 10: Spread the whipped cream over the cooled cheesecake. Cover and chill in the refrigerator for 3-4 hours or overnight.
Step 11: Before serving, sprinkle the top with crushed gingersnap cookies, slice into bars, and enjoy.

Tips & Variations

Use full-fat cream cheese for the best creamy texture and flavor.
For a more pronounced gingerbread taste, add a touch of ground allspice or increase the molasses slightly.
If you don’t have a food processor, place gingersnap cookies in a ziplock bag and crush with a rolling pin for the crust.
Substitute sour cream with Greek yogurt for a slight tang and lighter texture.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. They keep well chilled and are best enjoyed within this time for freshness. To serve, you can let them sit at room temperature for 10-15 minutes. Reheat is not recommended as it changes the texture of the cheesecake.

How to Serve

A close-up image of a slice of layered dessert resting on a white marbled surface, showing four distinct layers: a crumbly golden-brown crust at the bottom, a thick creamy light brown middle layer, a thin white creamy layer above it, and a crumbly golden-brown topping covering the entire slice. In the background, parts of the whole dessert and more slices are slightly out of focus with a gingerbread cookie resting on top, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these gingerbread cheesecake bars can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and the texture to set perfectly.

What if I don’t have gingersnap cookies?

If you don’t have gingersnap cookies, you can substitute with graham cracker crumbs mixed with a pinch of ground ginger and cinnamon for a similar spiced crust flavor.