Name: Gingerbread Cheesecake Bars Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 7 h 5 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 3 tablespoons molasses; 3 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 16 oz (2 packages) cream cheese, room temperature; 1 cup granulated sugar; 1 cup sour cream, room temperature; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; 1/4 teaspoon salt; Gingerbread cookie dough from a reliable gingerbread cutout recipe (for example, from gingerbread snowflake cookie recipe)

Introduction

These Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy cheesecake layer for a festive and delicious treat. Perfect for holiday gatherings, they feature a soft gingerbread cookie crust topped with a smooth, tangy cheesecake. You can even decorate them with mini gingerbread men for an extra cute touch.

A close-up image shows a square slice of a two-layered dessert held by a woman's hand. The bottom layer is a dense, dark brown cookie or brownie base with a slightly crumbly texture. On top is a thick, creamy pale yellow layer that looks smooth and soft. The slice is topped with small, dark brown gingerbread man shapes placed evenly along the top edge. In the background, a white marbled surface holds more of the dessert cut into squares, each decorated with the same gingerbread man shapes scattered across the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar

2 large eggs, room temperature

2 tsp vanilla extract

1/4 cup molasses

2 1/2 cups all-purpose flour

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

16 oz cream cheese, room temperature

1 cup granulated sugar

1/2 cup sour cream, room temperature

2 large eggs, room temperature (additional for cheesecake layer)

2 tsp lemon juice

1/4 tsp salt (for cheesecake)

Mini gingerbread men cookies (optional, for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter and brown sugar for 2-3 minutes until light and fluffy.

Step 2: Add the eggs, vanilla extract, and molasses to the butter and sugar mixture. Beat for 1-2 minutes; the mixture may look a little lumpy, which is normal.

Step 3: In a separate bowl, whisk together the flour, salt, cinnamon, ginger, and nutmeg.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Press the gingerbread cookie dough evenly into the bottom of a 9×13-inch baking pan.

Step 5: In a clean bowl, beat together the cream cheese and granulated sugar until creamy and smooth with minimal lumps. Add the sour cream and mix until combined.

Step 6: Add the eggs one at a time to the cream cheese mixture, beating slowly and scraping down the bowl as needed. Stir in the vanilla extract, lemon juice, and salt, being careful not to overmix.

Step 7: Pour the cheesecake filling over the gingerbread crust. Lift and gently tap the pan on the counter 8-10 times to release any air bubbles.

Step 8: Bake for 40 minutes. If using mini gingerbread men cookies, remove the bars 5 minutes before baking is complete, arrange the cookies on top, then continue baking for the remaining 5 minutes.

Step 9: Cool the bars nearly completely on a wire rack, about 2 hours. Cover and refrigerate for at least 6 hours or overnight to set completely before cutting into squares.

Tips & Variations

Use large eggs at room temperature for the best texture and consistency in both the crust and cheesecake layers.

Bring cream cheese and sour cream to room temperature before mixing to ensure a silky-smooth filling without lumps.

Tapping the pan before baking helps remove air bubbles that can cause cracks in the cheesecake surface.

Avoid overbaking by using the jiggle test: the edges should be set while the center still slightly jiggles.

For a smaller batch, halve the recipe and bake in an 8-inch square pan.

Try decorating with gingerbread snowflake cookies or holiday sprinkles for a festive presentation.

FAQs

Can I make the gingerbread cookie crust ahead of time?

Yes, you can prepare the crust dough a day ahead, wrap it tightly, and refrigerate. Press it into the pan and bake as directed before adding the cheesecake layer.

How do I know when the cheesecake bars are done baking?

The edges should be set and the center should still have a slight wobble when you gently shake the pan. This ensures the bars stay creamy and don’t overbake into a dry texture.