If you’re craving something cozy and sweet for the holidays (or really any time), these Gingerbread Cheesecake Bars are it.
You get that warm, spiced gingerbread base, and right on top—smooth, creamy cheesecake.
It’s two classics in one bar, and they come together easier than you’d think.
They’re perfect for sharing, make-ahead friendly, and taste like December wrapped in a dessert.
Let’s get into it.
Why I Love This Recipe
I’ve made this every holiday season for years, and it’s one of those recipes everyone asks for. It started as a kitchen experiment—I wanted the flavor of a gingerbread cookie and the smoothness of cheesecake, but without making a whole cake. Bars were the answer.
- Super easy to slice and serve
- Holds up well at room temp
- That flavor combo is unbeatable
- Freezer-friendly too!
Servings and Time
Servings: 16 bars
Total Time: 1 hour 10 minutes (includes baking + cooling)
Active Prep Time: 20 minutes
Bake Time: 40 minutes
Cooling Time: 30 minutes
What You’ll Need
For the gingerbread crust:
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 tsp baking soda
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1/4 cup sour cream
Pro Tips
- Room Temp Cream Cheese: Let it soften fully so your cheesecake layer turns out smooth and lump-free.
- Don’t Overmix: Once the egg goes into the cheesecake batter, mix just until combined to avoid cracks.
- Use Parchment: Lining your pan makes it easy to lift the bars out and slice clean.
- Cool Before Slicing: These set up as they cool. Give them time!
- Chill for Best Texture: Even better after an hour or two in the fridge.
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Electric hand mixer
- 8×8 baking pan
- Parchment paper
- Measuring cups & spoons
Substitutions and Variations
- Swap sour cream for plain Greek yogurt
- Use light brown sugar if dark isn’t available
- Add a swirl of caramel on top before baking
- Sprinkle crushed gingersnaps over the cheesecake before it goes in the oven for a crunch
Make Ahead Tips
- Make the whole recipe a day ahead and chill overnight.
- You can freeze the bars after baking and cooling—just wrap them tightly and thaw in the fridge.
Cooking Instructions
Step 1: Mix the Gingerbread Base
In a mixing bowl, combine 1/2 cup melted butter, 1/2 cup packed dark brown sugar, and 1/4 cup molasses. Whisk until smooth. Add 1 large egg and whisk again until fully blended.
Step 2: Add Dry Ingredients
Add 1 cup all-purpose flour, 1 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp salt, and 1/2 tsp baking soda. Stir with a rubber spatula until fully combined into a thick batter.
Step 3: Press into Pan
Line an 8×8 pan with parchment. Press the gingerbread dough evenly into the bottom using your hands or a spatula.
Step 4: Make Cheesecake Layer
In a clean bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth. Add 1/2 tsp vanilla and 1 large egg and mix until just combined. Fold in 1/4 cup sour cream.
Step 5: Pour and Spread
Pour the cheesecake mixture over the gingerbread crust and gently spread it into an even layer using a spatula.
Step 6: Bake
Bake at 325°F (160°C) for 38–42 minutes, until the center is just set and the edges are very lightly golden. Let cool at room temp for 30 minutes, then chill in the fridge.
Step 7: Slice and Serve
Once fully cooled and chilled, lift the bars out of the pan using the parchment, slice into squares, and serve on a round plate.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days
- Freeze tightly wrapped bars for up to 2 months
- Best enjoyed chilled or at room temp
Macros Information (Per bar, based on 16 servings)
- Calories: 215
- Protein: 3g
- Carbs: 21g
- Fat: 14g
- Fiber: 0.5g
- Sugar: 14g
Why This Recipe Works (Quick Science)
Molasses adds moisture and that deep gingerbread flavor. Cream cheese holds structure because of its fat content, and sour cream keeps the cheesecake smooth and creamy. Baking at a lower temp (325°F) keeps the cheesecake from cracking by cooking it gently and evenly.
Common Mistakes
- Using cold cream cheese: It won’t mix smoothly—always soften first.
- Overbaking: Bars should jiggle slightly in the center when done.
- Not chilling: They won’t set properly without that cool-down time.
- Overmixing eggs: This adds air and can lead to cracks.
What to Serve With
- A hot cup of coffee or chai
- Fresh berries for a pop of tartness
- A drizzle of caramel or maple glaze
- Whipped cream for extra richness
FAQ
Can I double this recipe?
Yes! Use a 9×13 pan and increase bake time to 50–55 minutes.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour.
Do I need a water bath?
Nope! This cheesecake is thin enough and baked low, so it doesn’t need one.
Can I make this dairy-free?
You can try dairy-free cream cheese and sour cream alternatives, but the texture may change.
Enjoy making these! If you try it, leave a comment and let me know how it went or if you have any questions. Happy baking!
