Gingerbread Cheesecake Bars

Like many people, I love baking a classic cheesecake—tall, creamy, with a buttery graham cracker crust. It’s easily one of my favorite desserts. The best part? You can change up the flavors and toppings to make it your own. Whether it’s drizzled with caramel sauce, swirled with cranberry purée in a cranberry cheesecake, or turned into a pecan pie cheesecake, the possibilities are endless.

But let’s be real—baking a cheesecake can feel like a production. There’s the long bake time, the water bath debate, and the worry about leaky pans. For many, it’s just too much. John feels that way, which is why he’s a fan of no-bake cheesecakes. (That’s a recipe for another day!)

Me? I love a traditional cheesecake, even with all the work. But when I’m short on time or want something simpler, cheesecake bars are my go-to. These gingerbread cheesecake bars are a perfect example. They’re easier to make than a full cheesecake, have lots of warm gingerbread flavor, and—best of all—no water bath required! If you’re a fan of gingerbread desserts, you’ve got to give these a try.

Ingredients You’ll Need

For the Gingersnap Crust:

• 2 ¾ cups (275 g) gingersnap crumbs: I love using gingersnap cookie crumbs because they add the perfect spiced base for these cheesecake bars. If you prefer a milder flavor, graham cracker crumbs work too!
• ½ cup (115 g) unsalted butter.
• 2 tablespoons granulated sugar.
• 1 teaspoon each ground ginger and ground cinnamon: These warm spices tie the crust to the gingerbread flavors in the filling.

For the Gingerbread Cheesecake Filling:

• 32 ounces (900 g) cream cheese, softened: The star of any cheesecake! Softened cream cheese ensures the filling is smooth and creamy.
• 1 cup (200 g) granulated sugar and ¾ cup (160 g) light brown sugar, packed.
• 4 large eggs plus 2 large egg yolks, at room temperature: Eggs give the cheesecake structure and richness, while the yolks add extra creaminess.
• 1 tablespoon pure vanilla extract: I never skip vanilla—it mixes with all the other flavors beautifully.
• 3 tablespoons (24 g) all-purpose flour: Just a little flour helps stabilize the filling without making it dense.
• 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves: These warm spices are what make this cheesecake taste like gingerbread.
• Optional: ¼ cup (60 ml) molasses: I almost always add molasses to my gingerbread desserts to enhance the signature gingerbread flavor.

How to Make Gingerbread Cheesecake Bars

Here’s a detailed rundown of the recipe. There’s a printable version further down the page.

First things first—preheat your oven to 325°F (163°C). I like to line my 9×13-inch pan with parchment paper, leaving a little overhang on the sides. It makes removing the bars so much easier later!

In a medium bowl, combine the gingersnap cookie crumbs, melted butter, sugar, ginger, and cinnamon. Mix it all together until it looks like wet sand.

Press the mixture firmly and evenly into the bottom of the prepared pan. A measuring cup works great for this! Once the crust is in place, bake it for 10 minutes and let it cool. While it cools, start on the filling.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—this usually takes about 2-3 minutes. Then, add the granulated sugar and brown sugar and mix until everything is well combined.

Next, mix in the eggs and egg yolks one at a time, making sure to scrape down the sides of the bowl as you go.

Once the eggs are fully incorporated, add the vanilla extract and molasses, if using.

Finally, sprinkle in the flour and all those lovely gingerbread spices. Mix until the batter is smooth and lump-free.

Pour the cheesecake filling over the cooled crust and spread it out evenly. Then, it’s into the oven for 50-60 minutes.

The cheesecake is ready when the edges are set, but the center still has a little jiggle—it will firm up as it cools.

Once the cheesecake is out of the oven, let it cool for about an hour at room temperature. Then, pop it in the fridge for at least 2-3 hours, or overnight if you have the time. Chilling is key—it sets the cheesecake and makes it easier to slice.

To serve, use the parchment paper overhang to lift the bars out of the pan. A sharp knife run under hot water does the trick for clean slices, and I like to wipe the blade between cuts for those perfect edges.

Tips for the Perfect Gingerbread Cheesecake Bars

1. Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
2. Molasses Option: For a stronger gingerbread flavor, include the molasses in the filling.
3. Chilling Time: Let the bars chill thoroughly for the best texture and easy slicing.

Recipe Variations

• Change the Crust: Substitute gingersnaps with graham crackers or gingerbread cookies for a milder crust.
• Add More Spice: Add a pinch of cardamom or allspice for extra warmth.
• Garnish: Top the bars with a dollop of whipped cream, a sprinkle of ground cinnamon, and sugared cranberries for a pretty finish.

Storing Leftovers

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Other Gingerbread Desserts We Love

• Gingerbread Bundt Cake
• Gingerbread Cupcakes
• Gingerbread Cookies without Molasses

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