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–+ servings
Merry

Spiced Gingerbread Cheesecake Bars

Gingerbread Cheesecake Bars are a festive treat that combines the spicy warmth of gingerbread with the creamy decadence of cheesecake. Perfect for the holidays or any time you want a rich, indulgent dessert, these bars feature a crunchy ginger snap crust, a spiced cheesecake filling, and a sprinkle of crushed cookies for garnish. They're simple to make and absolutely irresistible!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 + bars (depending on size)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups ginger snap cookies crushed
  • ⅓ cup unsalted butter melted
  • 2 tablespoons brown sugar
For the Cheesecake Filling:
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
For Garnish:
  • Additional crushed ginger snap cookies

Method
 

Preheat the Oven:
  1. Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Make the Crust:
  1. In a medium bowl, mix together the crushed ginger snap cookies, melted butter, and brown sugar until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the prepared baking pan.
  3. Bake for 10 minutes, then remove from the oven and let it cool slightly.
Prepare the Cheesecake Filling:
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the granulated sugar and continue beating until fully combined.
  3. Mix in the sour cream, then add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until evenly blended.
Assemble the Bars:
  1. Pour the cheesecake filling over the cooled ginger snap crust, spreading it evenly to the edges.
Bake the Bars:
  1. Bake the assembled bars in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
  2. Remove from the oven and allow the bars to cool to room temperature.
Chill the Bars:
  1. Refrigerate the bars for at least 4 hours or overnight for the best texture and flavor.
Garnish and Serve:
  1. Before serving, sprinkle additional crushed ginger snap cookies on top for garnish.
  2. Slice into bars and enjoy!

Notes

  • Make-Ahead Tip: These bars are perfect for preparing a day ahead since they need ample time to chill.
  • Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
  • Freezing: You can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
  • Spice Adjustments: Feel free to adjust the spice levels to suit your taste. Add more cinnamon for a sweeter flavor or more ginger for extra warmth.

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