There’s something irresistibly cozy about the blend of warm spices and creamy richness in a dessert, and this Gingerbread Cheesecake Bars Recipe truly captures that magic. It’s an easy yet impressive treat that feels like a warm hug in every bite—perfect for the holidays or any time you want a festive twist on cheesecake.

The image shows four square pieces of dessert arranged on a white plate with a white marbled texture background. Each dessert has two clear layers: the bottom layer is a thick, crumbly brown crust, and the top layer is a creamy light caramel color with a smooth texture. On top of each piece, there is a small gingerbread man decoration, brown with black and red details. The desserts are neatly cut with sharp edges, and the scene feels festive and cozy. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Bars Recipe
Top Tip
How to Serve Gingerbread Cheesecake Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Bars Recipe

Why You'll Love This Recipe

This Gingerbread Cheesecake Bars Recipe is one of my favorites because it perfectly balances the festive spices of gingerbread with luscious, creamy cheesecake. It’s a unique crossover that’s surprisingly simple to make, yet yields bakery-worthy results every time.

Flavor Fusion: Combines the spicy warmth of gingerbread with the smoothness of cheesecake for a truly comforting treat.
Easy Prep and Bake: Minimal hands-on time and a straightforward method make this accessible for any skill level.
Versatile Dessert Bars: Perfect for slicing into bars—great for parties, potlucks, or casual family desserts.
Customizable: You can tweak spices or add toppings easily to suit your taste or the season.

The image shows four square pieces of a light brown layered dessert placed on a white marbled surface. Each piece has two visible layers: a thin darker brown base and a thicker light tan upper layer that looks smooth and creamy. On top of each square, there is a small gingerbread man decoration with colorful icing in red, green, and black, each with different festive designs such as a candy cane, Christmas tree, or belt. Around the dessert squares, there are sprigs of green pine and sticks of cinnamon adding a festive touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Cheesecake Bars Recipe is chosen to help build that perfect balance of flavor and texture. From the crunchy cookie crust to the creamy cheesecake center with spices that really sing, these components come together like old friends.

Flat lay of whole uncracked brown eggs with clean shells, three fresh cream cheese bricks with smooth surfaces, a small pile of golden-brown gingersnap cookies, a small white ceramic bowl of melted butter, a small white ceramic bowl of granulated sugar, a neat pile of ground spices including ginger, cloves, nutmeg, and cinnamon in small white ceramic bowls, a small white ceramic bowl of glossy molasses, a small white ceramic bowl of melted white chocolate, a small white ceramic bowl with bright lemon zest strips, and a small white ceramic bowl of clear vanilla extract placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap cookies: These form a spicy, crunchy crust that pairs beautifully with cheesecake's smoothness. I always look for fresh, crispy gingersnaps to get the best texture.
Unsalted butter: Melted to bind the cookie crumbs and add richness without overwhelming the spices.
Granulated sugar: Sweetens the cheesecake filling just right without masking the spices.
Kosher salt: Enhances all the flavors and balances the sweetness.
Cream cheese: The star of any cheesecake—make sure it’s softened to room temperature to mix smoothly without lumps.
Eggs and egg yolks: Help the filling set up with a tender, velvety texture. Adding yolks gives extra richness.
White chocolate: Melted in for subtle sweetness and a creamy note that complements the gingerbread spices.
Vanilla extract: For depth and warmth in the flavor profile.
Ground ginger, cloves, nutmeg, and cinnamon: These traditional gingerbread spices are what bring that festive zing—feel free to adjust to your liking.
Lemon zest: Adds a bright contrast that cuts through the rich creaminess beautifully.
Molasses: The classic rich, bittersweet molasses taste is essential for authentic gingerbread flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Gingerbread Cheesecake Bars Recipe by tweaking the spices or toppings to match the occasion. Don’t hesitate to get creative—you’ll find it’s a forgiving base for your flavor whims!

Variation: Adding a handful of chopped crystallized ginger or crystallized ginger bits into the batter brings a delightful chewy texture and extra zing—I tried this at a holiday gathering and it was an instant hit.
Make it dairy-free: Swap cream cheese for a plant-based alternative and use a vegan butter for the crust to keep things inclusive.
Spice it up or down: If you prefer a milder gingerbread flavor, reduce the cloves and nutmeg; for the spice lovers, add a pinch of black pepper or cayenne!
Sweeten differently: Try swapping out some granulated sugar for brown sugar for a deeper caramel note.

Step-by-Step: How I Make Gingerbread Cheesecake Bars Recipe

Step 1: Prepare the Gingersnap Crust

First up, crush those gingersnap cookies until they’re fine crumbs. I like using a food processor—it saves time and ensures an even crumb. Then, mix in the melted butter until the crumbs feel wet and pack tightly. Press the mixture firmly into the bottom of a parchment-lined 9-inch pan—it’s key to get a compact crust to hold the cheesecake filling perfectly.

Step 2: Whip Up the Cheesecake Filling

Beat the cream cheese on medium-low speed until creamy and smooth—make sure there are no lumps because they show in the final texture. Add sugar and salt, mix well, then add eggs and yolks one at a time. Don’t rush this part; scraping the bowl between additions ensures even mixing. Finally, stir in melted white chocolate, spices, lemon zest, molasses, and vanilla. These flavors really come alive after baking.

Step 3: Set Up the Water Bath & Bake

Transfer the batter to your prepared pan, then place it inside a larger baking dish. Pour very hot water into the larger tray, up to about an inch around the cheesecake pan. This water bath prevents cracking and bakes the cheesecake evenly—such a game changer! Start baking at 350°F for 20 minutes, then reduce to 250°F for about 65 minutes. You want it set around the edges but still a bit jiggly in the center—it will firm up while cooling.

Step 4: Cool and Chill

Once baking’s done, turn off the oven and prop the door open to let it cool slowly. Patience here is key to avoid cracks and keep that creamy texture. After about an hour, transfer it to the fridge for at least two hours or overnight. When chilled, lift the whole block out with the parchment paper and slice into bars.

Top Tip

Over the years, I’ve learned a few small tricks that make this Gingerbread Cheesecake Bars Recipe a total winner every time. These simple tips save you stress and help avoid the common pitfalls cheesecake bakers face.

Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temp before mixing—they blend so much smoother and prevent lumps.
Don’t Overmix: Once you add the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks.
Water Bath Is Essential: Wrapping your baking pan in foil helps prevent leaks; the water bath gently cooks the cheesecake for a silky texture.
Slow Cooling: Leaving the cheesecake to cool slowly in the oven helps prevent those pesky cracks and keeps the top smooth.

How to Serve Gingerbread Cheesecake Bars Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I love topping the bars with mini gingerbread cookies or a dusting of powdered sugar for an extra festive look. Sometimes I’ll sprinkle on a few crushed gingersnaps or a drizzle of white chocolate for a classy finish that guests always appreciate.

Side Dishes

These bars are rich enough to stand alone, but I like serving them with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance out the spices. A cup of hot mulled cider or spiced tea makes a great pairing too!

Creative Ways to Present

For holiday get-togethers, I’ve arranged these bars on a platter decorated with fresh cranberries and rosemary sprigs—it adds color and scent that elevates the whole experience. You could also serve them in individual dessert cups layered with a little cranberry compote or caramel sauce for a fancy twist.

Make Ahead and Storage

Storing Leftovers

I always keep leftover bars in an airtight container in the fridge—this keeps them fresh for up to 4 days. The flavors even deepen after a day or two, so if you can wait, it’s worth it.

Freezing

Yes, you can freeze these bars! Wrap each one tightly in plastic wrap then foil to avoid freezer burn. They freeze beautifully and thaw quickly in the fridge overnight. This has saved me many times during busy holiday seasons.

Reheating

For a cozy dessert, I gently warm leftovers in a low oven (around 275°F) for 5-8 minutes to bring out the spices and soften the texture without melting the cheesecake. Serve warm with a little whipped cream for extra comfort.

Frequently Asked Questions:

Can I use a different type of cookie for the crust?

Absolutely! While gingersnap cookies really complement the spices, you can try graham crackers or speculoos cookies if you want a different twist. Just make sure to adjust the spices accordingly.

Why do I need to bake this cheesecake in a water bath?

The water bath creates gentle, even heat which helps prevent cracks and gives the cheesecake its velvety texture. It’s a trick used by many bakers for classic cheesecakes to make sure the edges don’t overcook while the middle sets.

Can I make these bars ahead of time?

Definitely! In fact, they taste better after chilling overnight, which lets the flavors meld beautifully. Just keep them wrapped tightly in the fridge until serving.

What’s the best way to cut the cheesecake bars neatly?

Use a sharp knife warmed in hot water, wiping it clean between cuts. This helps make clean, professional-looking slices and minimizes crumbs or toppings sticking to the knife.

Final Thoughts

This Gingerbread Cheesecake Bars Recipe has become my go-to for sharing a little holiday spirit any time of the year. Its balance of spicy, sweet, and creamy makes it special without being fussy. I hope you enjoy making it as much as I do—there’s nothing quite like that first perfect bite to remind you dessert can be both comforting and seriously delicious.