Gingerbread Cheesecake Bars are the perfect holiday dessert. Classic ginger, cinnamon, and nutmeg flavors all in a creamy cheesecake recipe!
Festive recipes like this one make the perfect addition to your holiday table. The filling is flavored with spices just like traditional Gingerbread Cookies. Combining the creamy texture of Cheesecake with holiday flavors makes this the ultimate winter Dessert Recipe! Try out Cheesecake Filled Pumpkin Bread Bars and Easy Carrot Cake Cheesecake Bars for some other festive favorites!
Sabrina’s Gingerbread Cheesecake Bars
The holiday baking season has officially kicked off, and with that, there are plenty of recipes to make. Between the Sugar Cookies, Peppermint Bark, and Apple Pie, there’s no shortage of traditional holiday recipes. These gingerbread-spiced cheesecake bars are one you’ll want to add to the list. It’s the perfect twist on classic rich gingerbread. The ginger flavor goes wonderfully with the natural tangy taste and velvety texture of cheesecake.
Recipe Card
Ingredients
Graham Cracker Crust:
- 3 cups graham cracker crumbs (24 full crackers)
- 1/2 cup sugar
- 12 tablespoons unsalted butter , melted
Gingerbread Cheesecake Filling:
- 24 ounces cream cheese , at room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup molasses
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Instructions
- Preheat the oven to 325 degrees and spray a 9×13-inch baking dish with baking spray.
- Mix the graham cracker crumbs, sugar, and melted butter together then press it into the baking dish in an even layer.
- In a stand mixer add the cream cheese and brown sugar, and beat until fluffy.
- Add in the vanilla and the eggs one at a time until well combined.
- Add the molasses, salt, ginger, cinnamon, nutmeg, and cloves on medium speed until fully combined.
- Carefully spread the mixture on the crust.
- Bake for 45-50 minutes, or until set and firm.
- Chill completely before serving.
Nutrition
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About this Recipe
The molasses-rich gingerbread flavor, smooth texture, and buttery crust make these an instant favorite. On top of that, the Gingerbread Bars come together in a wonderfully-simple recipe. There’s no need for a water bath or any technical instructions to worry about. This cheesecake is baked into one big pan for relaxing and stress-free holiday baking.
How to Store
- Serve: After baking, don’t leave Gingerbread Cheesecake Bars at room temperature for more than 2 hours.
- Store: To keep leftovers, you can store them in the fridge, covered in tin foil or plastic wrap, or sealed in an airtight container. They’ll stay good in the refrigerator for up to 1 week, so you can enjoy them throughout the holiday season.
- Freeze: To freeze the bars, put them in a freezer bag with the layers separated by parchment paper so that they don’t stick together. They’ll stay good for up to 3 months.
Variations
- Flavor Additions: You can experiment with the flavors in the recipe with a few fun ingredients. Firstly, you can always add to the spices with a teaspoon of ground allspice or cardamom. You could also add a slightly boozy flavor with rum extract. Bring some citrus to the recipe with a teaspoon of orange extract, some orange zest, or lemon zest. For another flavor option, you could also try my Churro Cheesecake Bars.
- Gingerbread Crust: To make a gingerbread crust, replace the graham crackers in the crust recipe with gingersnap cookies. Other than that, leave the recipe the same and enjoy an extra bit of holiday spice with the gingersnap crust.
- Toppings: You can also decorate the Cheesecake Bars with easy toppings. Try sprinkling on some large-grain sugar, flaky sea salt, Christmas sprinkle, or candied ginger. You could also drizzle melted milk chocolate, dark chocolate, or white chocolate on top.
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These bars look like the ultimate holiday treat! I love the idea of the gingersnap crust you mentioned in the variations… would you recommend reducing the added sugar in the crust if I use gingersnaps since they are already quite sweet?