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Gingerbread Cheesecake Bars Recipe

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★★★★★

4.7 from 62 reviews

These Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy cheesecake layer, perfect for holiday gatherings. Featuring a gingerbread cookie crust topped with rich and smooth cheesecake filling, these bars are both festive and decadent, crowned with mini gingerbread men cookies for an adorable seasonal touch.

Ingredients

Scale

Gingerbread Cookie Base

  • 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

Cheesecake Layer

  • 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 Men Cookies (optional garnish)

  • Gingerbread cookie dough from a reliable gingerbread cutout recipe (for example, from gingerbread snowflake cookie recipe)

Instructions

  1. Make the Gingerbread Cookie Base: Cream the butter and brown sugar together by beating them for 2-3 minutes until light and fluffy. Add the eggs, vanilla extract, and molasses; continue beating for an additional 1-2 minutes even if the mixture appears slightly lumpy. In a separate bowl, whisk together the flour, salt, cinnamon, ginger, and nutmeg. Gradually add these dry ingredients to the wet mixture on low speed until just combined. Spread the dough evenly onto a 9×13-inch baking pan using a silicone spatula, pressing firmly into all corners.
  2. Prepare the Cheesecake Layer: In a clean bowl, beat the cream cheese and granulated sugar until creamy with minimal lumps. Add the sour cream and mix until combined. Add the eggs one at a time, mixing slowly and scraping down the sides of the bowl as needed. Finish by mixing in the vanilla extract, lemon juice, and salt, being careful not to overmix.
  3. Assemble and Bake: Pour the cheesecake filling over the gingerbread cookie crust in the pan. Lift and tap the pan on the counter 8-10 times to release air bubbles. Bake in a preheated oven at 350°F (175°C) for 40 minutes. If you have mini gingerbread cookies, remove the bars 5 minutes before baking ends, arrange the cookies on top, and bake for the remaining 5 minutes.
  4. Cool and Chill: Allow the cheesecake bars to cool almost completely on a wire rack for about 2 hours. Once cooled, cover and refrigerate for at least 6 hours, or overnight, to fully set before cutting into squares for serving.
  5. Optional – Make Mini Gingerbread Men: Use a mini gingerbread man cookie cutter with your favorite gingerbread dough recipe to create adorable cookies for garnishing these bars.

Notes

  • Use large eggs at room temperature for best texture and consistency.
  • Ensure cream cheese and sour cream are at room temperature to achieve a smooth, lump-free cheesecake layer.
  • Tap the pan before baking to remove air bubbles, preventing cracks and holes in the cheesecake.
  • Do not overbake; the center should jiggle slightly when done to maintain creamy texture.
  • If you prefer a smaller batch, halve the recipe and bake in an 8-inch square pan.
  • For a classic cheesecake texture, you can bake this using a water bath by halving the crust recipe and following traditional cheesecake baking instructions.
  • If refrigerator space is limited and the weather is cold, you can chill the bars in a cold garage as an alternative.

Keywords: gingerbread cheesecake bars, gingerbread cheesecake, holiday dessert, gingerbread cookie crust, cheesecake bars, festive dessert, holiday baking

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