Gingerbread Cheesecake Bars Recipe

If you’re searching for a holiday treat that combines all the cozy spices you love with creamy, dreamy cheesecake, you’ve just found your new favorite. This Gingerbread Cheesecake Bars Recipe is an absolute showstopper, bringing together the warm flavors of ginger, cinnamon, and cloves with the smooth richness of cheesecake in a perfectly portable bar form. They’re just sweet enough, wonderfully spiced, and topped with elegant chocolate drizzles that make every bite feel like a celebration. Whether you’re baking for a festive gathering or craving a comforting dessert, these bars will quickly become a cherished classic in your recipe box.

Ingredients You’ll Need

Don’t be intimidated by the length of this recipe; the ingredients are simple, straightforward pantry staples that come together beautifully. Each plays a key role, from the crunchy, spiced crust to the silky, rich cheesecake and the warming pumpkin-ginger swirl that defines these bars’ unique character.

• 2 cups graham cracker crumbs (or gingersnap cookie crumbs for extra ginger flavor): Provides the base’s crunch and adds extra ginger depth if you choose gingersnaps.
• 1/4 cup granulated sugar: Sweetens the crust just enough to balance the spices.
• 2 tsp ground ginger: Gives that signature gingerbread warmth to the crust.
• 1 tsp ground cinnamon: Enhances the spiced profile without overpowering.
• 1/4 tsp ground nutmeg: Adds subtle earthiness.
• 1/4 tsp ground cloves: Gives a hint of aromatic complexity.
• 1/4 tsp salt: Balances sweetness and intensifies flavors.
• 1/2 cup (1 stick) unsalted butter, melted: Binds the crust ingredients and keeps it moist.
• 16 oz (2 packages) cream cheese, softened: The creamy star of the cheesecake layer.
• 2/3 cup granulated sugar: Sweetens the cheesecake just right without heaviness.
• 2 large eggs, room temperature: Provides structure for a smooth, set cheesecake.
• 1/3 cup sour cream: Adds tang and silkiness to the filling.
• 2 tsp vanilla extract: Rounds out the flavors with its sweet floral notes.
• 1 tbsp all-purpose flour: Prevents cracking by stabilizing the cheesecake texture.
• 1/2 cup pumpkin puree: Infuses the topping with luscious moisture and autumn vibes.
• 2 tbsp brown sugar: Adds molasses warmth to the pumpkin swirl.
• 1/2 tsp ground ginger: Boosts the spice punch in the pumpkin topping.
• 1/2 tsp ground cinnamon: Keeps the spice profile harmonious.
• 1/4 tsp ground nutmeg: Subtlety enhances the pumpkin’s richness.
• Pinch of cloves: Just enough to keep things interesting.
• 2 oz semi-sweet or dark chocolate, melted: For a decadent drizzle that adds a bittersweet touch.
• 2 oz white chocolate, melted: Creates beautiful contrast with a creamy sweetness.
• 1 tsp coconut oil (optional): Makes the chocolate drizzle smoother and shinier.
• 9×13 inch baking pan: Perfect size for these bars.
• Parchment paper: Makes removing the bars super easy.
• Mixing bowls: For blending all your components.
• Electric mixer or wooden spoon: To achieve a perfectly smooth batter.
• Piping bag or ziplock bag for drizzling: For those pretty chocolate finishes.
• Offset spatula: Helps spread the cheesecake evenly.

How to Make Gingerbread Cheesecake Bars Recipe

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 325°F (165°C). This slightly lower temperature is critical because it helps prevent the dreaded cheesecake cracks. Next, line a 9×13 inch pan with parchment paper, leaving a good overhang on two sides so you can lift the entire slab out effortlessly once it’s baked and chilled. Lightly grease the parchment so your bars don’t stick. This prep sets you up for easy cleanup and flawless results.

Step 2: Make the Gingerbread Crust

In a medium bowl, whisk together your graham cracker (or gingersnap) crumbs, sugar, and warming spices—ginger, cinnamon, nutmeg, cloves—and salt. Pour in the melted butter and stir until every crumb looks like wet sand, perfectly coated and ready to hold together. Press this mixture firmly into your pan using the bottom of a glass or measuring cup; a tightly packed crust is the secret to clean, sturdy bars. Bake it for 10 minutes to help it set while you prepare the cheesecake layer.

Step 3: Make the Cheesecake Layer

In a large bowl or stand mixer, beat softened cream cheese until completely smooth—no lumps allowed! Add sugar and beat until fluffy, then mix in the eggs one at a time, keeping the speed low after each addition to avoid incorporating excess air that causes cracks. Blend in sour cream, vanilla, and flour until silky and just combined. Reserve half a cup of this luscious mixture and pour the rest evenly over the baked crust, smoothing it with your offset spatula.

Step 4: Make the Gingerbread Topping

Whisk together the reserved cheesecake mixture with pumpkin puree, brown sugar, and spices for one final swirl of spicy goodness. Dollop these spoonfuls randomly over the plain cheesecake layer. Take a butter knife or toothpick and gently swirl them in figure-8s or zigzags—don’t overdo it. You’re going for distinct, beautiful swirls that give each bite a delightful surprise of pumpkin-spiced flavor.

Step 5: Bake Low and Slow

Bake at 325°F for about 35-40 minutes until the edges are firm and set but the center still jiggles slightly—think gentle jello wobbles. Don’t overbake; cheesecake continues to cook from residual heat, and overbaking leads to dry, cracked bars. Turn off the oven, prop the door open, and let the bars cool inside for 30 minutes before removing to cool completely on the counter.

Step 6: Chill Completely

Once at room temperature, cover the pan and refrigerate the bars for at least 4 hours, preferably overnight. This chilling step is non-negotiable for a perfect texture that’ll slice cleanly and hold its irresistible creaminess. Trust me, the wait is worth it.

Step 7: Drizzle Time

After chilling, melt the semi-sweet and white chocolates separately. Stir in coconut oil if you want smoother, shinier drizzles. Transfer each to a piping bag or a ziplock bag with the tip snipped off. Lift the slab out using the parchment overhang and place it on a cutting board. Drizzle the dark chocolate one way and the white chocolate in the opposite direction, creating that classic criss-cross pattern. Let the drizzles set in the fridge for a few minutes to firm up before cutting.

Step 8: Cut Into Bars

Use a large, sharp knife wiped clean with a warm, damp cloth between cuts to create perfect, non-messy squares. Depending on your mood, slice into 16 to 20 bars—the smaller ones are rich and satisfying, great for sharing or little indulgences.

How to Serve Gingerbread Cheesecake Bars Recipe

Garnishes

Elevate these bars by dusting a light sprinkle of powdered sugar or a pinch of finely chopped crystallized ginger on top. A dollop of freshly whipped cream with a tiny hint of cinnamon can also add an extra layer of indulgence and visual appeal.

Side Dishes

These cheesecake bars pair beautifully with a simple cup of hot chai tea or steaming coffee to complement the gingerbread spices. Alternatively, serve alongside fresh sliced pears or a crisp apple salad for a refreshing counterbalance to the richness.

Creative Ways to Present

For parties, arrange your Gingerbread Cheesecake Bars Recipe on a festive platter garnished with sprigs of fresh rosemary or holly (for seasonal charm). Drizzle additional melted chocolate over the bars right before serving for that wow factor, or serve each bar with a small scoop of vanilla ice cream to turn this treat into a dessert destination.

Make Ahead and Storage

Storing Leftovers

Store any leftover bars in an airtight container in the refrigerator for up to 5 days to keep them fresh. The cheesecake texture holds up wonderfully, and the spiced flavors deepen with time, making these bars just as delicious the next day.

Freezing

You can freeze these bars for up to 2 months. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw overnight in the fridge before serving to preserve texture and flavor.

Reheating

Gingerbread Cheesecake Bars Recipe is best enjoyed chilled or at room temperature, but if you prefer a slightly warmer dessert, let them sit out for 15 minutes before serving. Avoid microwaving as it can alter the texture and cause the cheesecake to become rubbery.

FAQs

Can I use gingersnap cookies instead of graham crackers for the crust?

Absolutely! Using gingersnap crumbs will lend extra spicy ginger flavor that takes this Gingerbread Cheesecake Bars Recipe to another level of deliciousness. It’s a fantastic swap if you love a pronounced ginger note.

What can I use if I don’t have pumpkin puree?

If you don’t have pumpkin puree on hand, you can substitute with sweet potato puree or even leave it out and add a bit more spice to the reserved cheesecake mixture for the swirled topping. The texture might vary slightly but the flavor will still be cozy and wonderful.

How do I prevent cracks in my cheesecake bars?

Low and slow baking at 325°F is key, along with avoiding overmixing after adding eggs. Cooling the bars gradually with the oven door cracked open and then chilling overnight also helps prevent cracking and keeps the texture creamy.

Can I make the recipe gluten-free?

Yes! Use gluten-free graham cracker or gingersnap crumbs to make the crust gluten-free. Just be sure any ingredients you substitute for spices or chocolate are certified gluten-free as well.

How long will these bars keep at room temperature?

Because these bars have cream cheese and sour cream, it’s best not to leave them out for more than two hours. Keep them refrigerated until ready to serve to ensure safety and taste.

Final Thoughts

You really can’t go wrong with this Gingerbread Cheesecake Bars Recipe. It’s one of those desserts that feels fancy but is totally achievable, bursting with spicy warmth and creamy indulgence in every bite. Whether it’s for the holidays or a cozy weekend treat, go ahead and make these bars your new favorite. I promise, once you try them, you’ll be reaching for the recipe again and again!

Gingerbread Cheesecake Bars Recipe

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• Author: admin
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes plus chilling time
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with creamy cheesecake in a delightful dessert perfect for the holiday season. Featuring a ginger-spiced crust, a smooth cheesecake layer with pumpkin-spiced swirls, and topped with decadent dark and white chocolate drizzles, these bars are a festive treat that’s easy to make and impresses every time.

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Ingredients

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Gingerbread Crust

• 2 cups graham cracker crumbs (or gingersnap cookie crumbs for extra ginger flavor)
• 1/4 cup granulated sugar
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted

Cheesecake Filling

• 16 oz (2 packages) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 2 tsp vanilla extract
• 1 tbsp all-purpose flour (prevents cracking)

Gingerbread Pumpkin Swirl

• 1/2 cup reserved cheesecake mixture
• 1/2 cup pumpkin puree
• 2 tbsp brown sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of ground cloves

Chocolate Drizzle

• 2 oz semi-sweet or dark chocolate, melted
• 2 oz white chocolate, melted
• 1 tsp coconut oil (optional, makes drizzle smoother)

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Instructions

1. Prep Your Pan and Oven: Preheat your oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment paper to prevent sticking.
2. Make the Gingerbread Crust: In a medium bowl, combine graham cracker or gingersnap crumbs, sugar, ground ginger, cinnamon, nutmeg, cloves, and salt. Pour in melted butter and stir until the mixture resembles wet sand, ensuring all crumbs are coated. Press the mixture firmly and evenly into the bottom of the prepared pan, compacting it tightly with the bottom of a cup or glass. Bake the crust for 10 minutes until set, then allow it to cool slightly while preparing the filling.
3. Make the Cheesecake Layer: In a large bowl or stand mixer, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy with no lumps. Add the granulated sugar and beat until combined and fluffy, about 1 minute. Add eggs one at a time, mixing on low speed after each addition to avoid incorporating excess air. Mix in sour cream, vanilla extract, and all-purpose flour on low speed until just combined; the batter should be smooth, thick, but pourable. Reserve 1/2 cup of this cheesecake mixture in a small bowl and then pour the remaining batter over the crust, spreading evenly with an offset spatula.
4. Make the Gingerbread Pumpkin Swirl: To the reserved cheesecake mixture, add pumpkin puree, brown sugar, ground ginger, cinnamon, nutmeg, and cloves. Whisk until smooth. Drop spoonfuls of this mixture randomly over the plain cheesecake layer in the pan. Use a butter knife or toothpick to swirl the pumpkin mixture into the plain cheesecake by making figure-8 motions or zigzags, creating distinct swirls without overmixing.
5. Bake Low and Slow: Bake the cheesecake bars at 325°F for 35-40 minutes. The edges will be set, but the center should still jiggle slightly, like soft jello. Avoid overbaking to prevent dryness and cracks. Once done, turn off the oven, crack the oven door open slightly, and let the bars cool inside for 30 minutes. Then remove and let cool completely at room temperature for 1-2 hours.
6. Chill Completely: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set for clean slicing.
7. Drizzle Time: Melt dark chocolate and white chocolate separately, adding 1/2 tsp coconut oil to each if a smoother, glossier drizzle is desired. Transfer each chocolate to separate piping bags or ziplock bags with small corner snips. Use the parchment overhang to lift the cheesecake slab out of the pan and onto a cutting board. Drizzle the dark chocolate in zigzag lines, then drizzle the white chocolate in the opposite direction for a professional crisscross effect. Let the drizzles set for 10-15 minutes, refrigerating briefly if needed.
8. Cut Into Bars: Using a large, sharp knife, cut the cheesecake into 16-20 squares depending on desired size. Wipe the knife clean with a warm, damp cloth between cuts to ensure clean edges. Serve chilled or allow bars to sit at room temperature for 15 minutes to enhance flavor.

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Notes

• Use gingersnap cookie crumbs instead of graham crackers for a more intense gingerbread flavor in the crust.
• Room temperature eggs and cream cheese ensure a smooth, lump-free cheesecake batter.
• Do not overbeat eggs to prevent cracks caused by incorporating too much air.
• Gradual cooling in the oven helps prevent cracking of the cheesecake surface.
• Chilling the bars overnight improves texture and clean slicing.
• Coconut oil in melted chocolate creates a thinner, glossier drizzle but is optional.
• Cut smaller bars for a rich dessert portion; one small square is very satisfying.
• For best flavor, serve bars slightly chilled or at room temperature.