Gingerbread Cheesecake Bars are the perfect holiday treat that brings together the warmth of spiced gingerbread and the creamy richness of cheesecake. With every bite, you get the best of both worlds: soft, spiced cookie dough layered with smooth vanilla cheesecake, topped with crumbles of gingerbread for a festive finish. These bars are not only a crowd-pleaser at Christmas gatherings but also a cozy dessert you can enjoy all winter long.
Check out our Fluffy Meringue-Topped Sweet Potato Pie for more festive baking inspiration that pairs perfectly with this cheesecake delight.
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Ingredients You Need
Key Ingredients for the Cookie Dough Layer
The base of these Gingerbread Cheesecake Bars starts with a rich gingerbread cookie dough. Butter gives it softness, while molasses provides that signature deep holiday sweetness. Warm spices like cinnamon, ginger, nutmeg, and cloves transform the dough into a Christmas cheesecake bar foundation that’s full of festive flavor. This cookie layer is what makes these bars stand apart from other holiday cheesecake bars.
Key Ingredients for the Cheesecake Layer
The creamy cheesecake layer balances the spiced dough perfectly. Cream cheese, sugar, eggs, and vanilla come together to create a silky texture that sets beautifully on top of the gingerbread base. Without this layer, you’d simply have gingerbread cookies — but with it, you get true gingerbread cookie cheesecake indulgence.
Ingredient Substitutions & Tips
- Swap dark brown sugar for light brown sugar to intensify the caramel notes.
- For a lighter version of these festive dessert bars, try Neufchâtel cheese in place of regular cream cheese.
- If you’re out of molasses, mix dark corn syrup with brown sugar. It won’t be exactly the same, but it will still give your gingerbread dessert squares a sweet holiday finish.
Here’s a quick table to keep the layers clear:
| Layer | Ingredients |
|---|---|
| Gingerbread Dough | Butter, granulated sugar, brown sugar, molasses, eggs, flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, cloves |
| Cheesecake Layer | Cream cheese, sugar, flour, eggs, vanilla extract |
For more inspiration on creamy desserts, check out the No-Bake Pumpkin Cheesecake — a smooth and simple alternative to baked holiday cheesecake bars.
Gingerbread Cheesecake Bars: The Best Holiday Dessert Ever
Ingredients
Gingerbread Cookie Dough:
- 1 ½ cups 341 g salted butter, softened
- 1 ¼ cups 265 g granulated sugar
- ¾ cup 159 g packed brown sugar
- ½ cup 170 g unsulphured molasses
- 2 large eggs
- 3 ½ cups 497 g all-purpose flour
- 2 tsp cinnamon
- 1 ½ tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp cloves
Cheesecake Layer:
- 16 oz 454 g cream cheese, softened
- 1 cup 212 g granulated sugar
- 1 tbsp 9 g all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment and grease.
- 2. Cream butter, granulated sugar, and brown sugar until fluffy. Add molasses and eggs.
- 3. Mix in flour, baking powder, baking soda, salt, and spices. Do not overmix.
- 4. Reserve 2 cups dough. Press remaining dough into pan.
- 5. Beat cream cheese until smooth. Add sugar and flour, then eggs and vanilla.
- 6. Spread cheesecake batter over dough. Crumble reserved dough on top.
- 7. Bake 45–55 minutes. Cover with foil after 30 minutes to prevent over-browning.
- 8. Cool completely. Refrigerate at least 4 hours before slicing.
Notes
Nutrition
Step-by-Step Preparation
Preparing the Pan & Preheating
To make the best Gingerbread Cheesecake Bars, begin by preheating your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper with nonstick spray. If you use a glass pan, lower the temperature by 25°F — this ensures your holiday cheesecake bars bake evenly without burning.
Making the Gingerbread Dough
Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add molasses and eggs for richness. Mix in flour, baking powder, baking soda, salt, and spices until just combined. This spiced dough forms the flavorful base of your Christmas cheesecake bars, and its aroma will instantly remind you of holiday baking traditions. Reserve a portion of the dough for the crumble topping later.
Creating the Cheesecake Layer
Beat softened cream cheese until smooth. Add sugar and flour, mixing until no lumps remain. Blend in eggs and vanilla until creamy. This silky filling transforms the recipe from simple gingerbread squares into a decadent gingerbread cookie cheesecake.
Assembling the Bars
Press the gingerbread dough evenly into the bottom of your pan. Pour the cheesecake batter on top, then crumble the reserved gingerbread dough over the filling. The combination of spiced cookie crumbles and creamy cheesecake is what makes these festive dessert bars so irresistible.
For more holiday cookie ideas that pair perfectly with cheesecake desserts, try Cranberry Pistachio Cookies.
Baking & Finishing Techniques
How to Bake Without Over-Browning
Place your Gingerbread Cheesecake Bars in the oven and bake at 350°F (175°C) for 45–55 minutes. At the 30-minute mark, cover the pan loosely with foil. This prevents the gingerbread crumble from becoming too dark while still allowing the cheesecake filling to cook through. This trick is essential for perfectly balanced holiday cheesecake bars.
How to Test for Doneness
Cheesecake desserts can be tricky. The bars are ready when the edges are set but the center still jiggles slightly. For accuracy, use an instant-read thermometer — the middle should reach 175–180°F (79–82°C). If you’re unsure, remember: slightly underdone is better than overbaked, which can dry out your Christmas cheesecake bars.
Cooling & Chilling — Why It Matters
Once baked, let your gingerbread cookie cheesecake cool completely in the pan. Cover and refrigerate for at least 4 hours (overnight is even better). This chilling process allows the cheesecake layer to firm up, making the bars easier to cut and intensifying the festive flavors.
Serving & Presentation Ideas
Best Ways to Cut & Serve the Bars
For clean slices, chill the bars thoroughly before cutting. Use a sharp knife warmed under hot water, wiping between cuts to keep edges neat. Serve the bars on a holiday platter for a festive touch — they hold their shape beautifully and are perfect for buffets or dessert tables.
Garnish Ideas
A simple dusting of powdered sugar can give the bars a snow-dusted holiday look. For something richer, drizzle melted white chocolate across the top or add a dollop of whipped cream when serving. A sprinkle of crushed gingerbread cookies or candied ginger also makes for a charming garnish.
Pairing Suggestions
These bars pair wonderfully with a hot drink. Try them alongside spiced chai, mulled wine, or a strong espresso for balance. For kids, serve with warm apple cider or hot cocoa topped with marshmallows.
Storage & Shelf Life
How Long Are Cheesecake Bars Good in the Fridge?
Once cooled and sliced, cheesecake bars should be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For best texture, let them sit at room temperature for about 10 minutes before serving.
Freezing Tips & Thawing
If you want to make them ahead, these bars freeze well. Arrange cut bars on a baking sheet, freeze until solid, then wrap individually in plastic wrap and place in a freezer bag. They can be stored for up to 3 months. To serve, thaw overnight in the fridge or at room temperature for 1–2 hours.
How Long Will Gingerbread Biscuits/Components Keep?
Gingerbread dough itself can be wrapped and chilled for up to 3 days before baking. Baked gingerbread cookies or crumbles can last 2 weeks in an airtight container at room temperature, though their flavor is most vibrant within the first few days.
Variations & Customizations
Using Different Spices or Flavor Add-ins
While the classic blend of cinnamon, ginger, cloves, and nutmeg gives these bars their holiday charm, you can play with flavors. Add cardamom for a floral twist, or stir in orange zest for brightness. A drizzle of dark chocolate on top adds both richness and contrast.
Gluten-Free or Vegan Options
To make this dessert gluten-free, substitute a 1:1 gluten-free baking flour for the all-purpose flour. For a vegan twist, use plant-based butter and cream cheese, along with flax eggs in place of regular eggs. These swaps keep the bars festive while meeting dietary needs.
Alternative Crusts or Toppings
Instead of gingerbread cookie dough, you could create a graham cracker or Biscoff cookie crust for a lighter base. For toppings, crushed peppermint candies add crunch, while a swirl of caramel sauce makes the bars extra indulgent.
Conclusion
Gingerbread Cheesecake Bars bring together the cozy warmth of spiced gingerbread and the creamy indulgence of cheesecake in one irresistible holiday dessert. With their festive layers, they’re perfect for Christmas gatherings, cookie exchanges, or simply enjoying at home on a chilly evening. From mixing the dough to chilling the final bars, each step helps create a dessert that’s rich, flavorful, and beautifully balanced.
Frequently Asked Questions
How to Tell if Cheesecake Bars Are Done?
Cheesecake bars are done when the edges are set and the center jiggles slightly but isn’t liquid. An instant-read thermometer should read 175–180°F (79–82°C) in the middle. Overbaking can cause cracks, so remove them once they reach this stage.
How Long Does Gingerbread Need to Rest?
Gingerbread dough benefits from resting in the fridge for at least 1–2 hours. This allows the spices to develop fully and the dough to firm up, making it easier to roll and shape. Rested dough also bakes into cookies with better structure and flavor.
How Long Are Cheesecake Bars Good in the Fridge?
Stored in an airtight container, cheesecake bars stay fresh in the fridge for up to 5 days. For best results, keep them covered to prevent them from absorbing other odors.
How Long Will Gingerbread Biscuits Keep?
When stored in an airtight container at room temperature, gingerbread biscuits last for up to 2 weeks. For longer storage, freeze them for up to 3 months, wrapped tightly to preserve their texture and flavor.
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