Gingerbread Cheesecake Bars (Printable version)

Creamy cheesecake on a spiced gingerbread crust delivers a festive, cozy winter treat in bar form.

# What you need:

→ Gingerbread Crust

01 - 1 1/2 cups gingersnap cookie crumbs
02 - 1/4 cup packed light brown sugar
03 - 1/4 cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 1/3 cup sour cream, room temperature
07 - 1/4 cup unsulphured molasses
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon ground ginger
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt

→ Optional Garnish

15 - Whipped cream
16 - Cinnamon or nutmeg for dusting

# How To:

01 - Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine gingersnap crumbs, brown sugar, and melted butter in a medium bowl until evenly mixed. Firmly press mixture into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
03 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy. Add sour cream and molasses, blending well.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla, ground ginger, cinnamon, nutmeg, cloves, and salt until just combined. Avoid overmixing.
05 - Pour cheesecake filling over the baked crust and smooth the top. Bake for 30 to 32 minutes until the center is set and edges are slightly puffed.
06 - Remove from oven and allow to cool to room temperature. Refrigerate for at least 1 hour before slicing into bars.
07 - Top with whipped cream and a light dusting of cinnamon or nutmeg, if desired.

# Expert Advice:

01 -
  • The gingersnap crust stays crisp even after chilling, giving you that perfect crunch against creamy filling.
  • Molasses adds a deep, caramel-like warmth you don't get from plain cheesecake.
  • They slice cleanly and hold up well on a dessert table, no fork drama required.
  • You can make them a day ahead and they actually taste better after sitting overnight in the fridge.
02 -
  • Room temperature ingredients are non-negotiable. Cold cream cheese will give you a lumpy filling no matter how long you beat it.
  • Don't open the oven door during baking. The temperature drop can cause cracks, and nobody wants to explain why their cheesecake looks like a fault line.
  • Use a hot, dry knife to slice cleanly. I run mine under hot water and wipe it between every cut.
03 -
  • Freeze the bars for 20 minutes before slicing if you want bakery-perfect edges.
  • Double the recipe and use a 9x13 inch pan for thinner bars that stretch further at parties.
  • Taste your molasses before adding it. Some brands are sharper than others, and you might want to dial back slightly if yours is intense.

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