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Gingerbread Cheesecake Bars: Best Guest-Favorite Easy Holiday Dessert

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These gingerbread cheesecake bars feature a spicy ginger snap crust, silky cheesecake filling, and tangy cream cheese frosting. They’re the perfect make-ahead holiday dessert that will have your guests hovering around the dessert table all night.

Ingredients

Scale
  • 2 cups crushed ginger snap cookies (about 8 ounces)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons molasses
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened (two 8-ounce blocks)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk
  • Crushed ginger snap cookies for garnish (optional)
  • Candied ginger, finely chopped for garnish (optional)
  • Fresh rosemary sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides.
  2. Make the crust: In a food processor, pulse the ginger snap cookies until they become fine crumbs. Transfer to a medium bowl and stir in the sugar and salt. Pour in the melted butter and molasses, then mix with a fork until evenly moistened.
  3. Press the crust into the pan: Dump the crumb mixture into the prepared pan and press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add the sugars: Add both granulated and brown sugars and beat until combined, about 1 minute. Scrape the bowl.
  6. Add the eggs one at a time: Crack each egg into a small bowl, then add to the cream cheese mixture. Beat on low speed after each addition just until the yolk disappears.
  7. Mix in the remaining filling ingredients: Add the sour cream, vanilla extract, and all the spices. Beat on low until just combined. Sprinkle in the flour and mix until it disappears.
  8. Pour the filling over the crust: Gently pour the cheesecake mixture over the pre-baked crust. Spread evenly to the edges. Tap the pan on the counter a few times to release air bubbles.
  9. Bake: Place the pan in the center of the oven and bake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
  10. Cool completely: Remove from the oven and place on a cooling rack. Let cool at room temperature for about 1 hour. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Make the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating on low speed. Add the vanilla and enough cream to reach a spreadable consistency. Beat on medium-high for about 30 seconds until fluffy.
  12. Frost and garnish: Spread the cream cheese frosting evenly over the chilled cheesecake bars. Sprinkle crushed ginger snaps or chopped candied ginger on top. Use the parchment paper overhang to lift the entire block out of the pan, then slice into bars with a sharp knife.

Notes

Room temperature ingredients are non-negotiable for a smooth filling. Don’t overbake; the center should jiggle slightly. Chill overnight for best texture and clean slices. Use a hot knife for clean cuts.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, gingerbread, cheesecake, cream cheese frosting, make-ahead dessert

Find it online: https://evadinnerideas.com/gingerbread-cheesecake-bars-best-guest-favorite-easy-holiday-dessert/