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Gingerbread Cheesecake Bars

These Gingerbread Cheesecake Bars combine creamy cheesecake with warm holiday spices in a buttery graham cracker crust—perfect for festive gatherings or cozy treats!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Cheesecake, Easy, Gingerbread, Holiday
Servings: 12 servings

Ingredients

For the Crust

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Sugar for crust
  • 0.5 cup Unsalted butter melted

For the Cheesecake Filling

  • 3 packages Cream cheese 8 ounces each, softened
  • 1 cup Sugar for filling
  • 0.5 cup Sour cream
  • 3 Eggs large
  • 1 tablespoon Vanilla extract
  • 2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cloves
  • 0.25 teaspoon Salt

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). Line your 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed.
  • Press this mixture firmly and evenly into the bottom of your prepared pan. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool slightly.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  • Slowly add the 1 cup sugar, and continue mixing until combined.
  • Add the sour cream and vanilla extract, mixing until fully incorporated.
  • Beat in the eggs one at a time, ensuring each egg is well blended before adding the next.
  • Finally, add the ground ginger, cinnamon, nutmeg, cloves, and salt. Mix just until the spices are evenly distributed throughout the batter.

Assemble and Bake

  • Pour the cheesecake filling over the slightly cooled graham cracker crust, spreading it evenly with a spatula.
  • Tap the pan gently on the counter to release any air bubbles.
  • Place the pan in the oven and bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking to keep the bars creamy.

Cool and Chill

  • Remove the cheesecake bars from the oven and let them cool to room temperature.
  • Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.

Slice and Serve

  • Using the parchment paper overhang, lift the cheesecake out of the pan and place it on a cutting board.
  • Slice into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges.
  • Serve plain or garnish with a dusting of powdered sugar, a dollop of whipped cream, or your favorite holiday toppings.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber Spatula
  • Whisk
  • Parchment Paper

Notes

  • Softening cream cheese to room temperature ensures a smooth, lump-free filling.
  • Measure spices carefully to maintain a balanced gingerbread flavor without overpowering the cheesecake.
  • Chill bars thoroughly before slicing to achieve clean cuts and firm texture.
  • Substitute the graham cracker crust with crushed ginger snaps for a spicier base.
  • Freeze leftovers wrapped tightly for up to 3 months and thaw overnight in the fridge before serving.