These gingerbread cheesecake bars bring the warm spice of holiday cookies into a smooth, sliceable dessert. A firmly packed gingersnap base supports a molasses and brown sugar cheesecake filling. Make the pan a day ahead so it has time to chill completely, then cut clean squares when you are ready to serve.
RECIPE CARD
Gingerbread Cheesecake Bars with Gingersnap Crust
Ingredients
- 2 cups fine gingersnap cookie crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Press the gingersnap crust: Heat the oven to 325°F (165°C). Line an 8×8-inch square metal pan with parchment, leaving an overhang on two opposite sides. Stir 2 cups…
- Parbake the crust: Bake the crust at 325°F (165°C) for 8 minutes, until it looks slightly darker and smells fragrant. Set the pan on a rack while…
- Cream the cheese and brown sugar: In a large mixing bowl, beat 16 ounces softened full-fat cream cheese with 1/2 cup packed light brown sugar on low to medium-low speed…
- Mix the spiced filling: Add 2 large eggs one at a time, mixing on low speed just until each disappears. Stir in 1/4 cup unsulfured molasses, 1 teaspoon…
- Fill the pan: Pour the gingerbread cheesecake batter over the parbaked gingersnap crust. Spread it gently into the corners without disturbing the crumb layer. Tap the pan…
- Bake, cool and chill: Bake at 325°F (165°C) for 35 to 37 minutes. The outer inch should look set while the middle still has a small, gentle wobble…
- Cut into 16 bars: Lift the cold cheesecake from the pan using the parchment overhang and place it on a cutting board. Use a long sharp knife to…
At a glance: One 8×8-inch pan makes 16 bars. Prep about 25 minutes; oven time about 45 minutes (8 minutes for the crust and 35 to 37 minutes for the filling). Allow about 1 hour to cool and at least 4 hours to chill. Total elapsed time is about 6 hours 10 minutes, mostly unattended.
Why this pan works
The compact crumb crust gives each bar a dark, crisp-looking edge without a separate pastry dough. Softening the cream cheese before mixing prevents lumps, while low-speed mixing limits the air that can cause cracks. The center should retain a gentle wobble when it leaves the oven; a long refrigerator chill finishes the set and makes the bars easy to cut.
Ingredients
Ingredients at a glance
- 2 cups fine gingersnap cookie crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
Ingredient notes: Measure the crumbs after crushing the cookies finely; larger pieces make an uneven base. Use two 8-ounce blocks of full-fat cream cheese, softened until they yield to gentle pressure. Choose regular unsulfured molasses rather than bitter blackstrap molasses. Light brown sugar provides sweetness without hiding the gingerbread spices.
Equipment and timing
Use an 8×8-inch square metal baking pan, parchment, a mixing bowl, electric mixer, rubber spatula, measuring cup, cooling rack and sharp knife. The parchment overhang is the handle for lifting the cold slab. The crust bakes for 8 minutes; the filling then bakes for 35 to 37 minutes in the same 325°F (165°C) oven. Plan for the full cooling and chilling window before serving.
Step-by-step instructions
Step 1: Press the gingersnap crust
Heat the oven to 325°F (165°C). Line an 8×8-inch square metal pan with parchment, leaving an overhang on two opposite sides. Stir 2 cups fine gingersnap crumbs with 5 tablespoons melted unsalted butter until evenly moistened. Press the mixture firmly into an even layer across the bottom of the pan, using the flat base of a measuring cup to compact it.
Step 2: Parbake the crust
Bake the crust at 325°F (165°C) for 8 minutes, until it looks slightly darker and smells fragrant. Set the pan on a rack while you make the filling. Keep the oven at 325°F (165°C). The crust may still feel a little soft when hot; it firms as it cools.
Step 3: Cream the cheese and brown sugar
In a large mixing bowl, beat 16 ounces softened full-fat cream cheese with 1/2 cup packed light brown sugar on low to medium-low speed until smooth. Scrape the bowl and beaters so no firm cream cheese pockets remain. Stop once the mixture is creamy; whipping in excess air can make a baked cheesecake puff and crack.
Step 4: Mix the spiced filling
Add 2 large eggs one at a time, mixing on low speed just until each disappears. Stir in 1/4 cup unsulfured molasses, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Scrape the bowl again and mix just until the batter is uniformly tan, with no streaks of egg or cream cheese.
Step 5: Fill the pan
Pour the gingerbread cheesecake batter over the parbaked gingersnap crust. Spread it gently into the corners without disturbing the crumb layer. Tap the pan lightly on the counter once or twice to settle large air pockets, then smooth the top with a spatula.
Step 6: Bake, cool and chill
Bake at 325°F (165°C) for 35 to 37 minutes. The outer inch should look set while the middle still has a small, gentle wobble when the pan is nudged; it should not slosh like liquid. Cool on a rack for about 1 hour, then cover and refrigerate for at least 4 hours, until completely cold and firm. Refrigerate within 2 hours of removing it from the oven.
Step 7: Cut into 16 bars
Lift the cold cheesecake from the pan using the parchment overhang and place it on a cutting board. Use a long sharp knife to cut four equal rows in one direction and four in the other for 16 bars. Wipe the blade with a clean damp towel between cuts for neat layers. Serve chilled.
Make-ahead tips
Bake the cheesecake the day before serving and leave it uncut in its covered pan in the refrigerator overnight. The long chill gives the filling time to firm up and makes slicing easier. Cut the bars shortly before setting out the dessert tray. Keep them cold while arranging the rest of the meal.
Storage and serving
Store the bars in a covered container in the refrigerator for up to 4 days. Separate stacked layers with parchment so the tops stay neat. Serve chilled or let a portion stand briefly just until its texture softens slightly; do not leave the cheesecake at room temperature for more than 2 hours. Reheating is unnecessary and can soften the set filling. For longer storage, wrap individual cold bars tightly and freeze for up to 1 month; thaw covered in the refrigerator.
Troubleshooting
- Crust crumbles: Press the moistened crumbs firmly across the entire base before parbaking and wait until the slab is cold before cutting.
- Filling has lumps: Start with softened cream cheese and scrape the bowl after beating it with the sugar.
- Top cracks: Mix gently after the eggs go in and stop baking while the center still has a small wobble.
- Bars smear when cut: Chill for the full 4 hours and wipe the knife between cuts.
More holiday baking
For another spiced bake, see our pumpkin cream cheese swirl muffins. If you are planning a dessert table, add our pecan pie without corn syrup.
Frequently asked questions
Can I skip the crust parbake?
The short parbake helps the buttered crumbs hold together under the filling. For this measured recipe, keep the 8-minute crust bake.
How do I know the center is done?
The outer inch should look set, while only the middle moves gently as one piece when you nudge the pan. A liquid-looking center needs a little more time.
Can I serve them warm?
These bars need at least 4 hours in the refrigerator to set for neat slices. Serve them cold for the intended texture.
