Gingerbread Cheesecake Bars with Gingersnap Crust
Creamy gingerbread cheesecake bars with warm spices.
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
You can skip the whipped cream topping for a firmer, classic cheesecake bar. These bars pair beautifully with tea, coffee, or hot chocolate.