Nothing says holiday cheer quite like the warm, spicy flavors of gingerbread paired with creamy, rich cheesecake!
Gingerbread Cheesecake Bars bring together the best of both worlds, making a dessert that’s sure to become a holiday staple.
These bars are the perfect addition to any seasonal gathering, potluck, or family get-together, as they’re easy to make, serve, and share.
Read on for the ultimate recipe, plus tips on how to make these bars look and taste amazing!
Why You’ll Love These Gingerbread Cheesecake Bars
Gingerbread Cheesecake Bars are a holiday favorite for many reasons:
- Rich and Creamy Texture: The cheesecake layer is smooth and luscious, balancing the spiced gingerbread crust.
- Easy to Portion and Serve: Perfectly portioned, these bars are great for any gathering and easier to serve than a traditional cheesecake.
- Make-Ahead Friendly: They store well in the fridge or freezer, so you can prepare them ahead of time and save stress on the day of your event.
- Fun to Customize: Add toppings like whipped cream, caramel drizzle, or crushed gingerbread cookies to make them even more festive.
Ingredients for Gingerbread Cheesecake Bars
For the Gingerbread Crust:
- 1 ½ cups gingerbread cookie crumbs (about 20 gingerbread cookies, crushed)
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar (optional, for extra sweetness)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Crushed gingerbread cookies for garnish
How to Make Gingerbread Cheesecake Bars
- Prepare the Crust
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- In a mixing bowl, combine the crushed gingerbread cookies and melted butter. Add brown sugar if you prefer a sweeter crust. Mix until crumbs are well-coated and press firmly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes, then let it cool while you prepare the cheesecake filling.
- Mix the Cheesecake Layer
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, cinnamon, ginger, nutmeg, and cloves until well-combined.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
- Bake and Chill
- Bake for 35-40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
- Remove from the oven and let the bars cool to room temperature. Then, transfer them to the refrigerator and chill for at least 3 hours (or overnight) for the best texture.
Tips for the Perfect Gingerbread Cheesecake Bars
- Use Full-Fat Cream Cheese: Full-fat cream cheese ensures the richest and creamiest texture, which is key for these bars.
- Avoid Over-Mixing: Mix the cheesecake batter until just smooth and combined to avoid incorporating too much air, which can lead to cracks.
- Chill Completely Before Serving: Chilling allows the flavors to meld and the cheesecake to firm up, making it easier to slice.
- Add Decorative Toppings: Give your bars an extra-festive touch by adding whipped cream, a caramel drizzle, or crushed gingerbread cookies on top just before serving.
How to Store and Serve Gingerbread Cheesecake Bars
Storage Tips:
- Refrigerator: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Freezer: For longer storage, freeze the bars individually on a baking sheet, then wrap each bar in plastic wrap and place them in a freezer-safe container. They’ll keep for up to 2 months. To serve, thaw in the fridge overnight.
Serving Suggestions:
- Pair with Warm Beverages: Gingerbread Cheesecake Bars pair beautifully with coffee, hot cocoa, or even mulled wine, making them a perfect addition to any holiday table.
- Display Festively: Place the bars on a decorative holiday platter and sprinkle a little powdered sugar on top for a snowy effect.
Recipe FAQ’s
Can I Make These Bars Ahead of Time?
Yes! Gingerbread Cheesecake Bars are great for making ahead. Just keep them stored in the fridge or freezer, and they’ll be ready when you need them.
What Can I Substitute for a Gingerbread Crust?
If you don’t have gingerbread cookies on hand, you can use gingersnap cookies or even graham crackers with a bit of added ground ginger.
Can I Freeze Gingerbread Cheesecake Bars?
Absolutely. Freezing is a great way to keep these bars fresh for longer. Just thaw them in the fridge before serving.
Gingerbread Cheesecake Bars
Gingerbread Cheesecake Bars combine the classic flavors of gingerbread spice and creamy cheesecake in one festive dessert!With a buttery gingerbread crust and a smooth, spiced cheesecake layer, these bars are perfect for any holiday gathering. Make them ahead, chill, and serve with optional toppings like whipped cream or caramel drizzle.
Ingredients
For the Gingerbread Crust
- 1 ½ cups gingerbread cookie crumbs about 20 gingerbread cookies, crushed
- ¼ cup unsalted butter melted
- 2 tablespoons brown sugar optional, for extra sweetness
For the Cheesecake Layer
- 16 oz 2 packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Optional Toppings
- Whipped cream
- Caramel drizzle
- Crushed gingerbread cookies for garnish
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium mixing bowl, combine the crushed gingerbread cookie crumbs and melted butter. Add the brown sugar for a touch of extra sweetness if desired.
- Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
- Bake the crust for 8-10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar, mixing until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, cinnamon, ginger, nutmeg, and cloves until everything is well-combined and the mixture is smooth.
Assemble and Bake
- Pour the cheesecake filling over the cooled gingerbread crust, spreading it out evenly with a spatula.
- Place the pan in the oven and bake for 35-40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
- Remove the pan from the oven and let it cool to room temperature.
Chill and Serve
- Transfer the pan to the refrigerator and chill for at least 3 hours, or overnight for the best results. Chilling allows the cheesecake to set and makes it easier to slice.
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and slice into 12 equal bars.
- Add your choice of toppings, such as whipped cream, caramel drizzle, or crushed gingerbread cookies, before serving.