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Perfect Gingerbread Cheesecake Bars Recipe (Easy & Homemade)

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These Perfect Gingerbread Cheesecake Bars feature a crunchy gingersnap crust, a silky spiced cheesecake filling, and a tangy cream cheese frosting. They are an easy, no-fuss holiday dessert that tastes like a hug.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces of cookies, crushed finely)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened (two 8-ounce blocks)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup molasses (unsulphured, not blackstrap)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Crushed gingersnap cookies (optional garnish)
  • Cinnamon sticks (optional garnish)
  • A light dusting of ground cinnamon or nutmeg (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs (about 2 cups). In a medium bowl, combine the crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in the melted butter and stir with a fork until every crumb is moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly. Leave the oven on.
  3. Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down the sides. Add 3/4 cup sugar and beat for another minute. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Add molasses, vanilla, ground ginger, cinnamon, nutmeg, cloves, and 1/4 teaspoon salt. Beat on low speed until combined and uniform in color.
  4. Assemble and bake: Pour the filling over the slightly cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake at 350°F (175°C) for 35-40 minutes, until the edges are set and the center jiggles slightly. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
  5. Make the frosting: In a small bowl, beat the softened cream cheese and butter together until smooth (about 2 minutes). Add powdered sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Beat on low speed until incorporated, then increase to medium and beat for 2 minutes until light and fluffy. Cover and refrigerate until ready to use.
  6. Frost and serve: Once bars are fully chilled, use the parchment overhang to lift them out of the pan onto a cutting board. Spread the frosting evenly over the top. For clean slices, use a sharp knife wiped clean between cuts. Garnish with crushed gingersnaps if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix once eggs are added. The center should jiggle slightly when done. Chill for at least 4 hours (overnight is best) for clean slices. Use a hot knife for neat cuts.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, gingerbread dessert, cream cheese frosting

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