Gingerbread Cheesecake Bars
These Gingerbread Cheesecake Bars are a delicious twist on traditional holiday flavors. The creamy cheesecake filling is sandwiched between layers of sweet gingerbread. Your family will love them.
We love gingerbread and are always looking for new ways to make it. And, these bars were a huge hit with your friends and family, so we know that you will love them as well.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- These bars are easy to make, so even beginner bakers can make them.
- Plus, they are full of creamy cheesecake and warm spices to make the ultimate dessert.
Looking for more Christmas recipes to try this holiday season? Give these Candy Cane Brownies and Christmas Tree Macarons a try.
🛒Ingredients
We’ve put together this shopping list for your convenience. You can find the amounts that you need in the recipe card at the bottom of this post.
- butter
- sugar
- brown sugar
- egg
- molasses
- flour
- cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- salt
- baking powder
- baking soda
- cream cheese
- vanilla
🔪 How to Make These Gingerbread Cheesecake Bars
This is a quick overview of the steps that you need to make this recipe. The full instructions are available in the recipe card at the bottom of this post.
- In a large bowl beat the butter and sugar. Then add the eggs and molasses.
- In a medium bowl combine the dry ingredients.
- Finish the batter by combining the wet and dry ingredients.
- Spread half of the batter in the baking dish.
- Make the cheesecake batter by combining the cream cheese, sugar, and flour. Then add the eggs, vanilla, and cinnamon. Spread on top of the gingerbread layer.
- Add the remaining gingerbread dough. Bake in the 350 degree for 40-45 minutes. Cool before serving.
🥄 Equipment
You will need the following kitchen tools to help you make these cheesecake bars:
- 9×13 baking dish
- large mixing bowl
- medium bowl
- Rubber spatula
- Electric mixer
🥫 Storage
Storage – Store the bars in an airtight container in the fridge for up to 3 days.
Freezing – You can also freeze the bars by wrapping them individually in plastic wrap and then placing them in a freezer-safe container. When ready to eat, simply let them thaw at room temperature for about 10-15 minutes.
Serve With
These cheesecake bars go well with just about any of your favorite meals. We like to serve them with these Thanksgiving Stuffed Potato Skins.
💭 Tips
Here are a few tips that you can use to make these delicious bars.
- Use room temperature ingredients so that they blend smoothly.
- We like to grease our baking dish with nonstick baking spray so that the bars come out cleanly.
- For evenly sliced squares line the baking dish with parchment paper, so you can remove all the bars at one time to slice them.
- Don’t overbake the bars. So, watch them closely while they are in the oven.
⁉️ FAQ
Do you have questions about this gingerbread cheesecake bars recipe? Here are the answers to the most commonly asked questions.
Yes, these bars can be made up to 24 hours in advance. Just make sure to keep the cool.
🍽 More Gingerbread Recipes
Do you enjoy gingerbread? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Gingerbread Cheesecake Bars
Equipment
- 9×13 baking dish
- large mixing bowl
- medium bowl
- Rubber spatula
- Electric mixer
Ingredients
- 1 ½ cups butter room temperature
- ¾ cup sugar
- 1 cup brown sugar
- 2 egg
- ½ cup molasses
- 3 ½ cups flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cheesecake layer:
- 16 ounces cream cheese softened
- ¾ cup sugar
- 1 tablespoon flour
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray and set aside.
- In a large bowl, beat the butter and sugars together until light and fluffy.
- Add in the eggs and molasses and continue to beat.
- In a medium bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder and baking soda and whisk.
- Add to the butter mixture and mix until well combined.
- Spread about half of the gingerbread in the bottom of the pan and use a spatula to create an even layer. Set aside.
- In a large bowl, beat the cream cheese until it is creamy. Add in the sugar and flour and beat until smooth.
- Add in the eggs, vanilla and cinnamon and beat until smooth and creamy.
- Pour over the top of the gingerbread base and smooth into an even layer.
- Take the remaining gingerbread dough and drop it in small spoonfuls over the top of the cheesecake layer and try to smooth together. It’s okay if it’s not perfectly smooth.
- Place in the oven and bake for 40-45 minutes, until the top is golden. The middle will not be firm, but it will set as it cools.
- Let the bars come to room temperature before placing in the refrigerator to chill for 4 hours before slicing.
