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Perfect Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These gingerbread cheesecake bars combine a spiced gingerbread crust with a smooth, creamy cheesecake layer, all topped with a tangy cream cheese frosting. They’re the perfect holiday dessert that’s impressive yet easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup packed light brown sugar
  • ¼ cup molasses
  • 1 large egg yolk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ cup sour cream, room temperature
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Ground cinnamon or nutmeg (for garnish, optional)
  • Crushed gingersnap cookies (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Wrap the pan with a double layer of aluminum foil.
  2. In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, cloves, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. In a small bowl, whisk molasses and egg yolk; add to flour mixture and stir until dough comes together. Press evenly into prepared pan. Bake for 12 minutes until set and lightly golden. Set aside to cool.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Add sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Add vanilla, sour cream, and 1 tablespoon flour; beat on low until smooth.
  4. Pour cheesecake filling over cooled crust. Place the pan in a larger roasting pan; place in oven and carefully pour hot water into roasting pan until halfway up the sides of the 9×9 pan. Bake for 55-65 minutes until edges are set and center is slightly jiggly.
  5. Remove pan from water bath and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  6. For frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy. Spread over chilled cheesecake layer.
  7. Use parchment overhang to lift bars out of pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Garnish with cinnamon or crushed gingersnaps if desired.

Notes

Use full-fat cream cheese for best results. Room temperature ingredients are crucial for a smooth filling. The water bath helps prevent cracking. Chill bars thoroughly before slicing for clean cuts.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, cream cheese frosting, Christmas bars, gingerbread dessert

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