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Best Gingerbread Cheesecake Bars for Holiday Parties

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These gingerbread cheesecake bars combine a warm, spicy gingerbread crust with a silky, tangy cheesecake filling for a quick and easy holiday dessert that looks impressive but comes together in about 45 minutes of active time.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) packed dark brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (80ml) molasses
  • 1 large egg
  • 16 ounces (452g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (120ml) heavy cream (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • 1/4 teaspoon vanilla extract (optional topping)
  • Candied ginger or fresh cranberries for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper.
  2. Make the gingerbread crust: In a large bowl, whisk together flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt. In a separate bowl, whisk melted butter, molasses, and egg until smooth. Pour wet into dry and stir until a soft dough forms.
  3. Press the crust evenly into the prepared pan (about 1/4-inch thick). Bake for 10 minutes until set but not browned. Set aside to cool slightly.
  4. Make the cheesecake filling: Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for 1 minute. Add eggs one at a time, beating on low after each. Add sour cream, vanilla, flour, ginger, and cinnamon; mix on low until just combined.
  5. Pour filling over warm crust and spread evenly. Tap the pan gently to release air bubbles.
  6. Bake for 28 to 33 minutes, until edges are set and center jiggles slightly. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best).
  7. Use parchment overhang to lift the block out. Slice into bars with a sharp knife, wiping clean between cuts. For optional topping, whip heavy cream with powdered sugar and vanilla until soft peaks form. Garnish with candied ginger or cranberries.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. Use the jiggle test for doneness. Chill overnight for best texture. For clean slices, wipe knife between cuts and chill bars after slicing.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, gingerbread dessert, Christmas bars

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