Gingerbread Cheesecake Bars are creamy, spiced, and full of gingerbread flavor. They have a crunchy gingersnap crust and a smooth cheesecake filling made with molasses, ginger, cinnamon, cloves, and nutmeg. Each bite is rich, creamy, and just right for the holiday season.

For more cozy baking, check out more of my Gingerbread Recipes. There are plenty of cookies, cakes, bars, and other sweet treats to enjoy all season long!

Pan of Gingerbread Cheesecake Bars decorated with whipped cream around the edge on a wooden table from overhead.

Ingredients & Substitutions

Gingersnap Crust: You will need about 30 to 32 gingersnap cookies, finely crushed, plus light brown sugar and unsalted butter. You can crush the cookies in a food processor or place them in a sealed bag and crush them with a rolling pin.
Cream Cheese: Use full-fat cream cheese for the creamiest cheesecake. Make sure it is softened to room temperature so it blends smoothly.
Granulated Sugar: Adds sweetness to the cheesecake filling.
Sour Cream: Adds creaminess and a slight tang. Use full-fat or reduced-fat sour cream.
Molasses: Gives the cheesecake its classic gingerbread flavor and rich color. Use regular unsulphured molasses, not blackstrap molasses, which can be too strong and bitter.
Vanilla Extract: Adds a little extra flavor to the filling.
Gingerbread Spices: A blend of ground ginger, cinnamon, cloves, and nutmeg gives these bars their warm gingerbread flavor. You can adjust the spices slightly to taste.
Kosher Salt: Helps balance the sweetness and bring out the other flavors.
Eggs: Use large eggs at room temperature. They help the cheesecake set and give the filling a smooth, creamy texture.
Optional Toppings: Whipped cream, crushed gingersnap cookies, and a dusting of cinnamon add a pretty finishing touch. The bars are also delicious without them.

Gingerbread Cheesecake Bar squares on a wooden table with gingersnap cookies.

Tips for the Best Gingerbread Cheesecake Bars

Use softened cream cheese: Let the cream cheese come to room temperature before mixing. This helps create a smooth, lump-free filling.
Press the crust firmly: Pack the gingersnap mixture firmly into the pan so the crust holds together when you cut the bars.
Do not overmix the eggs: Add the eggs one at a time and mix on low just until incorporated. Too much mixing can add extra air to the filling.
Do not overbake: The center should still have a slight jiggle when you take the cheesecake out of the oven. It will firm up as it cools and chills.
Let the bars chill completely: Give the cheesecake at least 4 hours in the refrigerator before cutting. Chilling overnight makes for especially clean slices.
Use the parchment overhang: Once chilled, lift the cheesecake from the pan using the parchment paper. This makes it much easier to cut into neat bars.
Add toppings just before serving: For the best whipped cream texture, wait to add the whipped cream until you are ready to serve the bars.

FAQs

Yes! Gingersnaps give the bars their classic gingerbread flavor, but you can use another crisp cookie, such as graham crackers or speculoos cookies. Keep the amount of crumbs the same.

Can I use store-bought gingersnap crumbs?

Absolutely! If you can find finely crushed gingersnap crumbs, you can use them in place of crushing the cookies yourself. Measure out about 2 to 2 ¼ cups of crumbs.

Can I use blackstrap molasses?

I do not recommend it. Blackstrap molasses has a much stronger, more bitter flavor than regular unsulphured molasses and can overpower the gingerbread flavor.

Can I use a different pan?

For the best results, use a 9×13-inch pan so the bars have the right thickness. A different-sized pan will change the baking time and thickness of the cheesecake.

How do I know when the cheesecake bars are done?

The edges should be set, while the center should still have a slight jiggle when you gently move the pan. The bars will continue to firm up as they cool and chill.

Why did my cheesecake crack?

Overmixing the filling or overbaking the cheesecake can cause cracks. Mix the eggs just until incorporated, and take the bars out when the center still has a slight jiggle.

Can I make these cheesecake bars ahead of time?

Yes! These bars need at least 4 hours in the refrigerator to set, so they are a great dessert to make ahead. You can also refrigerate them overnight before cutting and serving.

Hand holding a bit into Gingerbread Cheesecake Bar.

How To Store Gingerbread Cheesecake Bars

Refrigerator: Store the cheesecake bars in an airtight container or cover the pan tightly with plastic wrap. They will keep in the refrigerator for up to 4 days. For the best texture, add the whipped cream topping (if using) just before serving.

Freezer: Freeze the bars without the whipped cream topping. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.