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Ultimate Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

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These Ultimate Gingerbread Cheesecake Bars feature a spiced ginger snap crust, a creamy cheesecake filling with molasses and warm spices, and a tangy cream cheese frosting. They are a perfect holiday dessert that can be made ahead and are always a crowd-pleaser.

Ingredients

Scale
  • 2 cups ginger snap cookie crumbs (about 8 ounces of cookies, crushed fine)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 9×9 pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: Pulse the ginger snap cookies in a food processor until they become fine crumbs. You need 2 cups total. Transfer to a bowl and stir in the melted butter, brown sugar, ground ginger, and salt. Mix until every crumb is coated and the mixture looks like wet sand.
  3. Press the crust into the pan: Dump the crumb mixture into your lined pan and press it down firmly with the bottom of a measuring cup or a flat glass. Press it even and tight.
  4. Bake the crust for 10 minutes. Pull it out and set it on a cooling rack while you make the filling. Keep the oven on.
  5. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl halfway through.
  6. Add the sugar and spices: Beat in the granulated sugar, cinnamon, ginger, cloves, and nutmeg until combined. The mixture should look creamy and uniform.
  7. Incorporate the eggs one at a time: Add the first egg and beat on low just until the yellow disappears. Repeat with the second egg. Do not overmix.
  8. Mix in the sour cream, molasses, and vanilla: Beat on low until everything is combined. The batter should be smooth and pale brown with a faint molasses scent. Scrape the bowl one more time.
  9. Pour the filling over the crust: Use your rubber spatula to spread it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.
  10. Bake for 35 to 40 minutes. The edges should look set and slightly puffed, but the center should still jiggle softly when you shake the pan.
  11. Cool completely at room temperature: Place the pan on a cooling rack and let it sit for about 1 hour.
  12. Chill for at least 4 hours, preferably overnight: Cover the pan with plastic wrap and refrigerate.
  13. Make the frosting: Beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and heavy cream. Beat on low until combined, then increase to medium for 1 minute until fluffy. Adjust consistency with more cream or powdered sugar as needed.
  14. Frost and slice: Spread the frosting evenly over the chilled cheesecake bars. Use a sharp knife to cut into 16 squares, wiping the blade clean between cuts for neat edges.

Notes

Room temperature ingredients are crucial for a smooth cheesecake filling. Do not overmix the batter after adding eggs to prevent cracks. Press the crust firmly to avoid crumbling. Chill the bars fully before slicing for clean cuts. Use a warm knife for professional-looking slices.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, ginger snap crust, cheesecake bars

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