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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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.

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.