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Easy Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These gingerbread cheesecake bars combine the creamy tang of cheesecake with the warm, spicy kick of gingerbread, all topped with a luscious cream cheese frosting. Perfect for holiday gatherings, they’re a show-stopping dessert that’s surprisingly easy to make.

Ingredients

Scale
  • 2 cups (240g) crushed ginger snap cookies (about 30 cookies)
  • 1/4 cup (50g) packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 tablespoon molasses
  • 2 blocks (16 oz total) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream, room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 4 oz cream cheese, softened (for frosting)
  • 1/4 cup (60g) unsalted butter, softened (for frosting)
  • 1 1/2 cups (180g) powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream or milk (for frosting)
  • Crushed ginger snap cookies (for garnish, optional)
  • Fresh rosemary sprigs (for garnish, optional)
  • Cinnamon sticks (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a food processor, pulse ginger snap cookies into fine crumbs. Transfer to a bowl and mix with brown sugar, ground ginger, cinnamon, and cloves. Add melted butter and molasses, stir until mixture feels like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add granulated sugar and brown sugar, beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each addition until just combined. Add vanilla extract, sour cream, flour, ground ginger, cinnamon, nutmeg, cloves, and salt. Mix on low until smooth and combined.
  4. Pour cheesecake filling over the pre-baked crust. Spread evenly and tap the pan on the counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center is slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  5. Make the cream cheese frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 2 minutes until fluffy. Add heavy cream one tablespoon at a time until desired consistency is reached.
  6. Spread frosting evenly over chilled cheesecake bars. Garnish with crushed ginger snap cookies, rosemary sprigs, or cinnamon sticks if desired. Use parchment overhang to lift bars out of pan, then slice into 16 squares.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter to avoid cracks. Chill for at least 4 hours or overnight for best texture. For clean slices, wipe knife between cuts. Can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, easy cheesecake bars, gingerbread dessert

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