Name: Gingerbread Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 1 13 oz box gingersnap cookies; 6 tablespoons unsalted butter, melted; 1 cup granulated sugar; Pinch of kosher salt; 24 ounces (3 bricks) cream cheese, softened to room temperature; 4 large eggs; 2 egg yolks; 4 ounces white chocolate, melted; 1 teaspoon vanilla extract; 1 tsp ground ginger; 1/8 tsp ground cloves; 3/4 tsp ground nutmeg; 1/2 tsp ground cinnamon; 1/4 tsp lemon zest; 3 tbsp molasses

There’s something utterly cozy about the warm spices and creamy texture in this Gingerbread Cheesecake Bars Recipe. It’s like holiday magic baked into every bite—perfect for impressing guests or simply treating yourself to a slice of comfort.

The image shows four square layered desserts on a white plate with a white marbled surface. Each dessert has three layers: a rough-textured dark brown bottom crust, a thick, light beige middle layer with a soft, creamy texture, and a smooth light tan top layer. On top of each dessert is a small gingerbread man decoration with red and black details. The focus is on one dessert in the middle, showing the layers clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Bars Recipe
Top Tip
How to Serve Gingerbread Cheesecake Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Bars Recipe

Why You'll Love This Recipe

This Gingerbread Cheesecake Bars Recipe is one of those treats that’s both familiar and surprise-worthy. It blends the nostalgic gingerbread spices with that rich, luscious cheesecake feel, making it an all-in-one dessert you’ll want on repeat.

Delicious Layering: The crispy gingersnap crust perfectly contrasts the creamy cheesecake filling for an irresistible texture combo.
Rich Spice Flavor: Ground ginger, cinnamon, cloves, and nutmeg bring the essence of winter into every bite.
Easy to Make: Despite the fancy look, the steps are straightforward—especially with a food processor and stand mixer.
Perfect for Sharing: Cut into bars, this recipe is ideal for parties, potlucks, or gift-giving during the holidays.

The image shows four square dessert bars arranged on a white marbled surface. Each bar has two layers: a light brown crumbly base at the bottom and a smooth, creamy, light orange top layer with tiny specks. On top of each bar, there is a small gingerbread man decoration with different colored icing outfits—one in green holding a red and white candy cane, one in red with a green Christmas tree, another in red with black buttons and a belt, and the last one partially visible at the bottom left. There are fresh green pine sprigs and cinnamon sticks placed around the bars for decoration, adding a festive touch. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Gingerbread Cheesecake Bars Recipe lies in how the ingredients balance each other out—the spicy, crunchy base supports the velvety, subtly sweet cheesecake. Choosing quality ingredients definitely pays off here.

Flat lay of a small stack of fresh gingersnap cookies, a pat of melted unsalted butter in a small white ceramic bowl, a small white bowl filled with granulated sugar, a pinch of kosher salt sprinkled beside it, three bricks of cream cheese unwrapped and smooth, four whole large brown eggs with clean shells, a small white bowl holding melted white chocolate, a small white bowl with vanilla extract, small white bowls each containing ground ginger, ground cloves, ground nutmeg, and ground cinnamon, a small pile of fresh lemon zest, and a small white bowl filled with dark molasses, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap cookies: Using these as your crust gives you instant spice and crunch—skip the crumbly homemade crust and save time.
Unsalted butter: Melted and mixed into the cookie crumbs, it binds the crust beautifully without overpowering flavor.
Granulated sugar: Adds the right sweetness to the cheesecake filling without masking the spices.
Kosher salt: Just a pinch enhances all the flavors—it’s that secret little boost you don’t want to miss.
Cream cheese: The star of the show—make sure it's softened to room temperature so your filling is silky smooth.
Eggs and egg yolks: They provide structure and richness, keeping your cheesecake tender but firm.
White chocolate: Melted into the batter, it adds a lovely creamy sweetness and a silky texture—trust me, it’s worth including.
Vanilla extract: Elevates all the flavors and rounds out the spiced notes nicely.
Ground ginger, cloves, nutmeg, cinnamon: Classic warm spices that make this cheesecake unmistakably gingerbread in taste.
Lemon zest: Adds a subtle brightness that balances the rich and spicy flavors perfectly.
Molasses: A key ingredient for authentic gingerbread flavor—it deepens the spice and adds moisture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to make this Gingerbread Cheesecake Bars Recipe as is because it nails that warm, festive flavor. But you can totally make it your own depending on your preferences and occasion!

Variation: Sometimes, I swap out white chocolate for dark chocolate chips to add a bittersweet contrast that cuts through the sweetness.
Dairy-free option: Try a cream cheese alternative and coconut oil in place of butter—and it’s still delicious.
Nut twist: Mix chopped crystallized ginger or toasted pecans into the crust for added texture and zing.
Extra festive: Sprinkle finely crushed candy canes or cinnamon sugar on top right before baking for a sparkly, holiday vibe.

Step-by-Step: How I Make Gingerbread Cheesecake Bars Recipe

Step 1: Prepare the crust with love

First off, preheat your oven to 350°F and grab a 9-inch square baking pan. I spray it with nonstick spray and line it with parchment paper leaving extra over the sides—that makes lifting the bars out so easy later! Process the gingersnap cookies finely in a food processor (or crush by hand if you’re in a pinch). Stir in the melted butter until every crumb is coated, then press this mixture firmly and evenly into the pan’s bottom. You want a tight layer that will hold together well once baked.

Step 2: Whip up the creamy cheesecake filling

Using a stand mixer, beat the softened cream cheese on medium-low until silky and smooth—no lumps in sight. Then add the sugar and salt blending gently. Add eggs one by one, making sure to scrape the bowl well after each to combine everything uniformly. The filling needs to be totally smooth for that classic velvety cheesecake texture. Stir in melted white chocolate, the spices, lemon zest, molasses, and vanilla extract until just combined.

Step 3: Bath time for the cheesecake

Pour your batter over the crust in the pan. Now here’s a game-changer: place this pan inside a larger baking dish and pour very hot water into the larger dish until it comes up about an inch around the cheesecake pan. This water bath keeps the cheesecake baking evenly and prevents cracks. I’ve learned this trick from experience—it really works wonders!

Step 4: Bake low and slow for silky perfection

Bake at 350°F for 20 minutes, then lower the oven temp to 250°F and bake for another 65 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Turn off the oven and crack open the door, letting it cool slowly for at least an hour—this gradual cooling helps prevent cracks. Finally, refrigerate for 2 hours or overnight before slicing into bars.

Top Tip

From my many cheesecake adventures, these tips have saved me tons of frustration and delivered gorgeous, creamy bars every time.

Room temperature cream cheese: Make sure to let your cream cheese sit out long enough; cold cream cheese lumps can ruin smoothness.
Don’t overmix eggs: Adding eggs slowly and mixing gently prevents air bubbles that cause cracking.
Use a water bath: It’s non-negotiable for me—it ensures gentle, even heat that keeps the cheesecake beautiful.
Slow cooling: Leaving the oven door slightly open to cool helps avoid that dreaded cracking and keeps texture silky.

How to Serve Gingerbread Cheesecake Bars Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I love topping these bars with mini gingerbread cookies or a light dusting of powdered sugar. Sometimes I add a few festive sprinkles for a pop of color—makes them look irresistible on a holiday platter!

Side Dishes

Pair these bars with a cup of chai tea or hot cocoa for a cozy afternoon treat. They also shine alongside fresh fruit like pears or orange segments to balance out the richness.

Creative Ways to Present

For gatherings, I like serving these bars on rustic wooden boards surrounded by cinnamon sticks and star anise pods—turns dessert into a festive centerpiece. Wrapping individual bars in parchment tied with twine also makes charming little gifts.

Make Ahead and Storage

Storing Leftovers

Store leftover bars tightly covered in the refrigerator, ideally in an airtight container or wrapped well with plastic wrap. They stay fresh and creamy for up to 4 days—if ours last that long!

Freezing

I’ve frozen these bars wrapped individually in plastic wrap and then stacked in a freezer-safe container. When thawed slowly in the fridge overnight, they keep their gorgeous texture and flavor remarkably well.

Reheating

Since these bars are best enjoyed chilled, I usually eat them straight from the fridge. But if you prefer them slightly warm, just let them sit out at room temp for 15 minutes—microwaving can melt the delicate cheesecake too much.

Frequently Asked Questions:

Can I use regular gingerbread cookies instead of gingersnaps?

While regular gingerbread cookies might work, gingersnap cookies are drier and crunchier, making them better suited for the crust’s texture and binding with butter. If substituting, expect a softer crust.

Why is a water bath necessary for baking cheesecake bars?

The water bath creates gentle, even heat around the cheesecake, preventing cracking and ensuring a creamy, smooth texture by avoiding dry edges and overbaking.

Can I make these bars ahead for a party?

Absolutely! These bars are perfect for making a day or two ahead. Just store them refrigerated and cut into bars right before serving to keep them fresh and looking their best.

What’s the best way to cut these bars without cracking?

Chill the cheesecake thoroughly before cutting—preferably overnight. Use a sharp knife dipped in hot water and wiped dry between cuts to make clean slices without cracking.

Final Thoughts

Honestly, this Gingerbread Cheesecake Bars Recipe feels like the ultimate cozy dessert hug. Whether you’re sharing it with family or sneaking a piece for yourself, it never disappoints. It’s one of those recipes I keep going back to every holiday season and beyond—easy enough to nail, special enough to impress. I’m confident you’ll love this version as much as I do, so roll up your sleeves and enjoy making these delicious bars your own!