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Gingerbread Cheesecake Bars with Gingersnap Crust Recipe

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★★★★★

4.6 from 692 reviews

These Gingerbread Cheesecake Bars with a gingersnap crust perfectly combine the cozy flavors of gingerbread spices and creamy cheesecake. The crisp, buttery gingersnap crust pairs beautifully with the rich, spiced cheesecake layer topped with a fluffy whipped cream and crunchy gingersnap crumbs. A festive and indulgent dessert ideal for holiday gatherings or anytime you crave a seasonal treat.

Ingredients

Scale

For the Gingersnap Crust

  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 gingersnap cookies)
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon granulated sugar

For the Cheesecake Filling

  • 16 ounces (2 packages) cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt

For the Whipped Cream Topping

  • 2/3 cup heavy cream (very cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
  2. Make the Gingersnap Crust: In a food processor, pulse the gingersnap cookies until fine crumbs form. Mix the crumbs with melted butter and granulated sugar until well combined. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while preparing the cheesecake filling.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) for baking the cheesecake layer.
  5. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sour cream until smooth and creamy. Add both sugars and mix until combined. Incorporate eggs one at a time, mixing well after each addition. Add molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, flour, and salt. Beat until the mixture is well blended and smooth.
  6. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled gingersnap crust, spreading it smoothly.
  7. Bake Cheesecake in Water Bath: Place the baking pan in a water bath (by placing it inside a larger pan partially filled with hot water) and bake for 40-45 minutes, until the edges are set but the center still jiggles slightly.
  8. Cool in Oven: Turn the oven off and leave the cheesecake bars inside with the door slightly ajar for one hour to cool gradually, preventing cracks.
  9. Cool Completely: Remove from oven and let the cheesecake bars cool completely in the pan on a wire rack.
  10. Prepare Whipped Cream Topping: Using a hand or stand mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Add Topping: Spread the whipped cream evenly over the cooled cheesecake bars.
  12. Chill: Cover the pan with plastic wrap and chill the bars in the refrigerator for 3-4 hours or overnight to set completely.
  13. Serve: Before serving, sprinkle the crushed gingersnap cookies over the whipped cream topping. Slice into bars and enjoy.

Notes

  • Using a water bath during baking helps prevent cracks in the cheesecake.
  • Ensure cream cheese is softened for a smooth filling.
  • Chilling the bars overnight enhances flavor and texture.
  • Crushed gingersnap topping is optional but adds nice texture and extra spice.
  • Use parchment paper overhang to easily lift bars from the pan for neat slices.

Keywords: gingerbread cheesecake bars, gingersnap crust, holiday dessert, spiced cheesecake, festive bars

Find it online: https://miarosetti.com/gingerbread-cheesecake-bars-with-gingersnap-crust-recipe/