Gingerbread cheesecake bars with gingersnap crust are the perfect holiday-inspired dessert, combining warm gingerbread spices with a creamy cheesecake filling and a crisp cookie base. These festive bars are rich, cozy, and ideal for winter gatherings or make-ahead treats.
Why You’ll Love This Recipe
These gingerbread cheesecake bars are perfectly spiced, smooth, and indulgent without being overly sweet. The gingersnap crust adds a crunchy contrast, while the whipped cream topping makes each bite feel light and luxurious. They’re easy to slice, serve, and store—perfect for holidays or special occasions.
Gingerbread Cheesecake Bars with Gingersnap Crust
Ingredients
For the Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup unsalted butter melted
- 1 tablespoon granulated sugar
For the Gingerbread Cheesecake Layer
- 16 ounces cream cheese softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Whipped Cream Topping
- ⅔ cup heavy cream very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed gingersnap cookies optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
- Mix gingersnap crumbs, melted butter, and sugar. Press evenly into the pan.
- Bake crust for 10 minutes, then cool. Reduce oven temperature to 325°F (165°C).
- Beat cream cheese and sour cream until smooth. Add sugars and mix well.
- Add eggs one at a time, then mix in molasses, vanilla, spices, flour, and salt.
- Pour cheesecake batter over crust and spread evenly.
- Bake in a water bath for 40–45 minutes until edges are set and center slightly jiggles.
- Cool in the oven with door cracked for 1 hour, then cool completely at room temperature.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over chilled cheesecake, refrigerate 3–4 hours or overnight.
- Top with crushed gingersnaps, slice, and serve.
Notes
Ingredients
For the Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Gingerbread Cheesecake Layer
- 16 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Whipped Cream Topping
- ⅔ cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed gingersnap cookies (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
- Mix gingersnap crumbs, melted butter, and sugar. Press evenly into the pan.
- Bake crust for 10 minutes, then cool. Reduce oven temperature to 325°F (165°C).
- Beat cream cheese and sour cream until smooth. Add sugars and mix well.
- Add eggs one at a time, then mix in molasses, vanilla, spices, flour, and salt.
- Pour cheesecake batter over crust and spread evenly.
- Bake in a water bath for 40–45 minutes until edges are set and center slightly jiggles.
- Cool in the oven with door cracked for 1 hour, then cool completely at room temperature.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over chilled cheesecake, refrigerate 3–4 hours or overnight.
- Top with crushed gingersnaps, slice, and serve.
Tips & Tricks
- Use room-temperature cream cheese for a smooth filling.
- A water bath prevents cracks and ensures even baking.
- Chill overnight for the cleanest slices and best flavor.
Details
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Medium
- Dietary Notes: Halal-friendly, vegetarian
Notes
You can skip the whipped cream topping for a firmer, classic cheesecake bar. These bars pair beautifully with tea, coffee, or hot chocolate.
Nutrition (Approximate per bar)
- Calories: 290
- Fat: 19g
- Carbohydrates: 26g
- Protein: 5g
FAQ
Can I make these ahead of time?
Yes, they’re best made a day in advance.
Can I freeze gingerbread cheesecake bars?
Yes, freeze without topping for up to 2 months.
Do I need a water bath?
Highly recommended for smooth texture and no cracks.
Can I use light cream cheese?
Full-fat cream cheese gives the best texture and flavor.
Storage
- Fridge: Store covered for up to 5 days.
- Freezer: Freeze bars (without whipped cream) up to 2 months.
- Reheating: Serve chilled; no reheating needed.
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Conclusion
These gingerbread cheesecake bars with gingersnap crust are festive, creamy, and full of warm seasonal spices. They’re a guaranteed crowd-pleaser and a must-bake dessert for the holidays or anytime you crave cozy flavors.