Gingerbread Cheesecake Bars
Gingerbread meets cheesecake in these spiced holiday bars. The gingersnap crust stays crisp while the cheesecake layer gets silky smooth.
You’ll need to plan ahead since these bars chill for hours. Worth every minute of waiting though.
Gingersnap Crust Needs Extra Butter
Store-bought gingersnaps work perfectly here, but they’re drier than graham crackers. You’ll need an extra tablespoon of melted butter to get the crumbs to stick together properly. Press firmly into your pan – loose crumbs mean a messy first bite later.
Must-Have Items
Room Temperature Everything
Cold cream cheese creates lumps no matter how long you beat it. Pull your cream cheese and eggs from the fridge two hours before baking. Microwave cream cheese for 10-15 seconds if you forgot. Your cheesecake layer will be perfectly smooth.
Why Low Temperature Prevents Cracks
Cheesecake bars crack when they bake too fast or cool too quickly. Keep your oven at 325°F and turn it off when the center still jiggles slightly. Let bars cool in the oven with the door cracked for 30 minutes before moving to counter.
Getting Clean Cuts Through Cheesecake
- Wipe your knife clean between each cut to prevent dragging filling and creating messy edges.
- Dust bars lightly with cinnamon or drizzle with caramel sauce before serving for extra holiday flair.
Frequently Asked Questions
Can I substitute the gingersnaps with graham crackers?
Yes, but add 1/2 teaspoon each of ground ginger and cinnamon to the crust mixture to maintain the gingerbread flavor profile.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as spices meld together.
Will freezing affect the texture?
These bars freeze beautifully for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.
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Gingerbread Cheesecake Bars
Ingredients
Crust
Filling
Equipment Needed
- 9×13-inch baking pan
- Electric mixer
- Food processor
- Aluminum foil
Instructions
- Prepare pan: Preheat oven to 325°F. Line a 9×13-inch baking pan with foil, leaving overhang for easy removal. Lightly grease the foil.
- Make crust: Pulse gingersnaps in food processor until fine crumbs form. Mix crumbs with melted butter and brown sugar until mixture holds together when pressed.
- Bake crust: Press crumb mixture firmly into prepared pan using the bottom of a measuring cup. Bake for 10 minutes until set.
- Cream cheese base: Beat cream cheese with electric mixer until completely smooth, about 3 minutes. Gradually add granulated sugar, beating until fluffy.
- Add eggs: Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until just combined.
- Add spices: Whisk together ginger, cinnamon, nutmeg, cloves, and flour. Beat spice mixture into cream cheese mixture until smooth.
- Bake filling: Pour filling over baked crust, spreading evenly. Bake 25-30 minutes until center is almost set but still slightly jiggly.
- Cool gradually: Turn off oven and crack door open. Let bars cool in oven 30 minutes, then transfer to counter to cool completely.
- Chill and cut: Refrigerate at least 4 hours or overnight. Lift from pan using foil overhang and cut into 16 squares with sharp knife.
Nutrition Facts
Per Serving (1 bar)
