Gingerbread Cheesecake Bars – Cozy, Spiced, and Creamy

These Gingerbread Cheesecake Bars are the kind of treat that makes any winter day feel special. Think buttery, spiced gingerbread on the bottom with a smooth, tangy cheesecake layer on top. They’re festive without being fussy and perfect for parties, potlucks, or a cozy night in.

The bars slice cleanly, travel well, and taste even better the next day. If you love gingerbread and cheesecake, this is your sweet spot.

Print Recipe

Gingerbread Cheesecake Bars - Cozy, Spiced, and Creamy

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 16 servings

Ingredients

• For the Gingerbread Base:
• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup molasses (unsulfured)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• For the Cheesecake Layer:
• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional Toppings: Powdered sugar, crushed gingersnaps, or a drizzle of caramel.

Instructions

• Preheat the oven to 325°F (163°C). Line a 9x9-inch pan with parchment paper, leaving overhang for easy lifting.
• Make the base: In a bowl, whisk flour, spices, baking soda, and salt.In another bowl, whisk melted butter, brown sugar, molasses, egg, and vanilla until smooth. Stir the dry ingredients into the wet until just combined.
• Press the gingerbread mixture evenly into the prepared pan. Use damp fingers or the back of a spoon to smooth the top.
• Par-bake the base for 8–10 minutes.It should look slightly set but not fully baked.
• Make the cheesecake layer: Beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Add eggs one at a time, mixing just until combined. Mix in sour cream, vanilla, and a pinch of salt.
• Pour the cheesecake batter over the warm base.Tap the pan gently to release air bubbles.
• Bake for 28–34 minutes, until the edges are set and the center has a slight jiggle. Avoid overbaking.
• Cool on a wire rack for 1 hour, then refrigerate at least 3 hours (overnight is best) to set.
• Lift out using the parchment, slice into bars with a hot, clean knife, and garnish as desired.

What Makes This Recipe So Good

• Balanced flavors: Warm gingerbread spices meet creamy, tangy cheesecake for a perfect bite.
• Great texture: Soft, slightly chewy base with a luscious, velvety top.
• Make-ahead friendly: Chills beautifully, making planning easier.
• Holiday-ready: Feels festive with minimal effort or decoration.
• Easy to slice and serve: Bars are tidy and ideal for sharing.

What You’ll Need

• For the Gingerbread Base:
• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup molasses (unsulfured)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• For the Cheesecake Layer:
• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional Toppings: Powdered sugar, crushed gingersnaps, or a drizzle of caramel.

Instructions

1. Preheat the oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving overhang for easy lifting.
2. Make the base: In a bowl, whisk flour, spices, baking soda, and salt.

   In another bowl, whisk melted butter, brown sugar, molasses, egg, and vanilla until smooth. Stir the dry ingredients into the wet until just combined.

3. Press the gingerbread mixture evenly into the prepared pan. Use damp fingers or the back of a spoon to smooth the top.
4. Par-bake the base for 8–10 minutes.

   It should look slightly set but not fully baked.

5. Make the cheesecake layer: Beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Add eggs one at a time, mixing just until combined. Mix in sour cream, vanilla, and a pinch of salt.
6. Pour the cheesecake batter over the warm base.

   Tap the pan gently to release air bubbles.

7. Bake for 28–34 minutes, until the edges are set and the center has a slight jiggle. Avoid overbaking.
8. Cool on a wire rack for 1 hour, then refrigerate at least 3 hours (overnight is best) to set.
9. Lift out using the parchment, slice into bars with a hot, clean knife, and garnish as desired.

Storage Instructions

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze bars (un-garnished) in a single layer until firm, then wrap and store up to 2 months. Thaw in the fridge overnight.
• Serving: For the best texture, serve chilled or let sit at room temperature for 10–15 minutes.

Benefits of This Recipe

• Simple ingredients: Pantry spices and basic dairy products.
• Reliable results: Par-baked base prevents soggy bottoms.
• Scalable: Easily doubled for a 9×13-inch pan (add a few minutes to bake time).
• Flexible flavors: Adjust spice levels to your taste.

Pitfalls to Watch Out For

• Cold cream cheese: It will clump.

  Soften fully for a smooth batter.

• Overmixing eggs: Too much air can cause cracks. Mix on low just until combined.
• Overbaking: Look for a slight jiggle in the center. It sets as it cools.
• Skipping chill time: The bars need time to firm up for clean slices.
• Thick base layer: Press evenly so it doesn’t rise unevenly or overwhelm the cheesecake.

Recipe Variations

• Lemon-kissed: Add 1 teaspoon lemon zest to the cheesecake layer for a bright twist.
• Maple mocha: Replace 2 tablespoons of sugar with pure maple syrup and add 1 teaspoon espresso powder to the base.
• Gingersnap crust: Swap the gingerbread base for 2 cups crushed gingersnaps mixed with 6 tablespoons melted butter and 2 tablespoons brown sugar; press and bake 8 minutes.
• Swirl style: Reserve 1/4 cup of the base, thin with 1 tablespoon milk, and swirl into the cheesecake before baking.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
• Lighter option: Use Neufchâtel cheese and Greek yogurt in place of some cream cheese and sour cream.

FAQ

Can I make these a day ahead?

Yes.

In fact, they taste better after chilling overnight because the flavors meld and the texture firms up for neat slices.

How do I prevent cracks on top?

Use room-temperature ingredients, avoid overmixing the eggs, and bake just until the center has a slight wobble. Chill fully before cutting.

What kind of molasses should I use?

Unsulfured molasses is best. Avoid blackstrap for this recipe, as it’s more bitter and can overpower the cheesecake.

Can I use a different pan size?

A 9×9-inch pan is ideal.

For a 9×13-inch pan, increase all ingredients by 1.5x and extend the bake time by a few minutes, watching for the same doneness cues.

Do these freeze well?

They freeze beautifully. Freeze un-topped bars, then thaw in the fridge overnight before serving.

Final Thoughts

These Gingerbread Cheesecake Bars hit that cozy, holiday sweet spot without a lot of fuss. The warm spice and creamy finish make them crowd-pleasers, and they’re easy to prep ahead.

Keep a batch chilled for gatherings, gifting, or just a little everyday magic. One square, and you’ll see why they become a yearly tradition.