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Best Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

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These gingerbread cheesecake bars feature a brown butter gingersnap crust, a silky gingerbread cheesecake filling, and a tangy cream cheese frosting. They’re easy to make, require no water bath, and are perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1/4 teaspoon salt
  • 16 ounces full-fat cream cheese, softened (two 8-ounce blocks, 450g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup light brown sugar, packed (50g)
  • 2 large eggs, room temperature
  • 1/4 cup molasses (60ml)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour (8g)
  • 4 ounces cream cheese, softened (113g)
  • 3 tablespoons unsalted butter, softened (42g)
  • 1 cup powdered sugar (120g)
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a bowl, add sugar and salt, then pour in melted butter. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth, about 2 minutes. Add granulated sugar and brown sugar, beat for 1 minute until light and fluffy. Add eggs one at a time, beating on low after each addition. Add molasses and vanilla, beat on low until smooth.
  4. In a small bowl, whisk together ginger, cinnamon, cloves, nutmeg, and flour. Add to wet ingredients and mix on low just until combined.
  5. Pour filling over pre-baked crust. Spread evenly. Tap pan on counter to release air bubbles. Bake at 350°F for 35-40 minutes, until edges are set and center is slightly jiggly. Cool on a rack to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Make the frosting: In a medium bowl, beat softened cream cheese and butter until smooth, about 2 minutes. Add powdered sugar and vanilla, beat on low until combined, then on medium for 1 minute until fluffy. Add heavy cream 1 tablespoon at a time to reach desired consistency.
  7. Spread frosting over chilled cheesecake layer. Refrigerate for 30 minutes to set. Lift bars out using parchment handles, slice into 16 squares. Wipe knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the batter to prevent cracks. Cool gradually to avoid cracking. For clean cuts, use a hot knife and wipe between slices. Bars can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, easy cheesecake bars, gingersnap crust

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