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Best Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

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These gingerbread cheesecake bars have that perfect balance of warm, spicy cookie crust and silky, tangy cheesecake filling, all topped with a cream cheese frosting that honestly makes them irresistible. They’re the kind of dessert that makes you close your eyes after that first forkful.

Ingredients

Scale
  • 2 cups (about 200g) ginger snap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon ground ginger
  • 16 oz (454g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk
  • Crystallized ginger, finely chopped (optional)
  • Fresh rosemary sprigs (optional)
  • Cinnamon sticks (optional)
  • Extra ginger snap crumbs (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine the ginger snap crumbs, melted butter, sugar, and ground ginger. Stir with a fork until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl. Add the sugar and beat for another minute until well combined.
  4. Add the eggs one at a time, beating on low speed after each addition just until incorporated.
  5. Mix in the remaining filling ingredients: Add the sour cream, vanilla extract, molasses, ground ginger, cinnamon, cloves, and salt. Beat on low speed until just combined. The mixture should be smooth and pale.
  6. Pour the filling over the crust: Gently pour the cheesecake mixture over the pre-baked crust. Use a spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter a few times to release any air bubbles.
  7. Bake the bars: Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  8. Cool completely: Remove the pan from the oven and place it on a wire rack. Let it cool to room temperature—this usually takes about 1 to 1.5 hours.
  9. Chill for at least 4 hours (overnight is better): Once the pan has reached room temperature, transfer it to the refrigerator. Let it chill uncovered for at least 4 hours, but overnight is ideal.
  10. Make the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy—about 2-3 minutes. Gradually add the sifted powdered sugar, beating on low speed. Add the vanilla extract and 1 tablespoon of heavy cream. Beat on medium speed for 1 minute until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream. If it’s too thin, add a little more powdered sugar.
  11. Frost and slice: Once the bars are fully chilled, use the parchment handles to lift the entire block out of the pan. Spread the cream cheese frosting evenly over the top. For clean slices, use a sharp knife and wipe it clean between each cut.
  12. Garnish and serve: Sprinkle with chopped crystallized ginger, a dusting of cinnamon, or extra ginger snap crumbs. Arrange on a serving platter and serve.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t over-mix the filling to avoid cracks. Use the jiggle test to check doneness. Let bars cool gradually to prevent cracking. For clean slices, use a hot knife.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, easy cheesecake bars, ginger snap crust

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