Gingerbread Cheesecake Bars with Gingersnap Crust Recipe
These Gingerbread Cheesecake Bars with a gingersnap crust combine the warm, cozy spices of gingerbread with a creamy cheesecake filling. Perfect for holiday gatherings or anytime you crave a festive dessert, these bars have a crisp spiced crust topped with a smooth, gingerbread-spiced cheesecake layer and finished with a fluffy whipped cream topping and extra gingersnap crumbs for crunch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 15 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Gingersnap 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 Filling:
- 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
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
- 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 on the sides to easily lift out the bars later.
- Make the gingersnap crust: In a food processor, pulse gingersnap cookies until finely ground. Mix the crumbs with melted butter and sugar until combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust: Bake the crust for 10 minutes in the preheated oven. Remove and let cool while you prepare the filling.
- Adjust oven temperature: Lower the oven temperature to 325°F (160°C) for baking the cheesecake.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese with sour cream until smooth. Add the granulated sugar and brown sugar, mixing until fully combined. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, flour, and salt until creamy and well blended.
- Assemble cheesecake bars: Pour the cheesecake batter over the cooled gingersnap crust and spread evenly.
- Bake cheesecake in a water bath: Place the pan in a larger baking dish and add hot water halfway up the sides of the pan (water bath). Bake for 40-45 minutes until the edges are set but the center still jiggles slightly. After baking, prop the oven door open slightly and let the bars cool in the oven for about 1 hour.
- Cool completely: Remove the cheesecake bars from the oven and place on a wire rack, allowing them to cool fully at room temperature.
- Make whipped cream topping: Using a hand or stand mixer, whip the very cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top and chill: Spread the whipped cream evenly over the cooled cheesecake bars. Cover the pan with plastic wrap and refrigerate for at least 3-4 hours or overnight to set completely.
- Serve: Just before serving, sprinkle crushed gingersnap cookies evenly over the whipped cream topping. Slice into bars and enjoy!
Notes
- Using a water bath helps prevent cracks and ensures a creamy cheesecake texture.
- Make sure cream cheese is softened to avoid lumps in the batter.
- Cold heavy cream whips best for the topping.
- You can prepare these bars a day ahead; chilling overnight improves flavor and texture.
- For easier removal, use the parchment paper overhang to lift the bars from the pan.
- Optional crushed gingersnap topping adds crunchy texture but can be omitted.
Keywords: gingerbread cheesecake bars, gingersnap crust, holiday dessert, gingerbread cheesecake, spiced cheesecake bars, holiday baking
