Nothing quite says cozy holiday vibes like the rich, warmly spiced magic of a classic dessert turned into a bar. My Gingerbread Cheesecake Bars Recipe combines creamy cheesecake with the nostalgic crunch and spice of gingersnap cookies, creating a treat that’s both comforting and elegant. Once you try it, you’ll understand why it’s become such a cherished recipe to revisit year after year.

The image shows three square dessert slices placed on a white plate with a white marbled surface underneath. Each slice has two visible layers: the bottom layer is a dark brown crumbly crust, while the thick top layer is a smooth, light tan cream or mousse. On top of each slice, there is a small gingerbread man decoration with brown color, detailed with red and black icing. The slices are neatly cut with clean edges, and the focus centers on the middle slice. The background is softly blurred to keep attention on the desserts. 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

I have to admit, this Gingerbread Cheesecake Bars Recipe hit all the right notes the first time I made it — the perfect balance of spicy, sweet, and silky textures. It’s a crowd-pleaser that doubles as a clever way to dress up cheesecake with seasonal flair.

Decadent Flavor Fusion: The gingersnap crust adds a bold spice base that beautifully complements the creamy cheesecake layer.
Lust-worthy Texture Contrast: Crunchy crust and smooth filling make every bite interesting and delightful.
Built-in Holiday Spirit: The warm blend of ginger, cloves, cinnamon, and molasses captures the essence of festive baking traditions.
Impresses Without Fuss: It looks fancy but is surprisingly straightforward, perfect for gifting or holiday gatherings.

This image shows three square dessert bars on a white marbled surface. Each bar has two layers: a light brown creamy top layer with small specks and a slightly darker brown bottom layer that looks firm. On top of each bar is a small gingerbread man decoration, each wearing a different colored shirt—light green with a candy cane, red with a Christmas tree, and red with a black belt. Around the bars, there are pieces of green pine branches and two cinnamon sticks placed on the right side. The overall scene feels festive and clean. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together classic cheesecake ingredients with a seasonal twist—spices and molasses. Each component plays a critical role in building layers of flavor and texture you’ll love. Here are the key players and some shopping tips to help you pick the best:

Flat lay of a small pile of whole round gingersnap cookies with visible spices, a small white ceramic bowl with melted golden butter, a small white ceramic bowl filled with granulated white sugar, a small pinch of coarse kosher salt next to the sugar, three uncracked large brown eggs and two uncracked large lighter brown eggs yolks side by side, three blocks of smooth cream cheese in their natural shape without packaging, a small white ceramic bowl with silky melted white chocolate, a small white ceramic bowl with dark amber molasses, a small white ceramic bowl with ground ginger powder, a small white ceramic bowl with ground cloves, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl with ground cinnamon, a small pile of fresh lemon zest strips arranged neatly, a small white ceramic bowl with clear vanilla extract placed symmetrically — all ingredients fresh and natural, arranged in perfect balance and symmetry placed 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: Using pre-made gingersnap cookies gives you that iconic spice and crunch without extra effort. Choose crispy ones for the best crust texture.
Unsalted Butter: Melted to bind the crust — unsalted allows you to control saltiness better.
Granulated Sugar: Sweetens the creamy filling and balances the spices.
Kosher Salt: Just a pinch helps brighten the cheesecake flavor.
Cream Cheese: Room temperature is key for smooth mixing — it’s the creamy foundation.
Eggs and Egg Yolks: These give structure and richness without weighing the cheesecake down.
White Chocolate: Adds subtle sweetness and silkiness, pairing surprisingly well with warm spices.
Vanilla Extract: Enhances all the flavors, that little touch of magic in baked goods.
Ground Spices (Ginger, Cloves, Nutmeg, Cinnamon): The heart of that gingerbread flavor—fresh ground spices will make the biggest difference.
Lemon Zest: Adds brightness to cut through the richness.
Molasses: Deepens flavor with a smoky sweetness synonymous with gingerbread.

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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

One of the best things about this Gingerbread Cheesecake Bars Recipe is how easy it is to make it your own. I love adding little twists depending on the occasion or my mood, and you can too!

Variation: Sometimes I swap the white chocolate for dark chocolate to add a richer, bittersweet note that contrasts beautifully with the spices.
Dietary Swap: Using gluten-free gingersnap cookies works just as well for those avoiding gluten, and the texture stays nice.
Seasonal Twist: Adding a splash of orange extract with the vanilla can brighten the flavor in an unexpected but delightful way.

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

Step 1: Prepare the Crust with Care

I always start by preheating the oven to 350°F and prepping my pan—spray it well and line with parchment so the bars come out cleanly. For the crust, I toss the gingersnap cookies into my food processor until they’re finely chopped, then mix in the melted butter. Press this mixture firmly and evenly into the pan. Pressing well is key — it helps the crust hold together and gives you that satisfying crunch at the bottom.

Step 2: Whip Up the Creamy Filling

Next, cream the softened cream cheese on medium-low speed until silky smooth—don’t rush this step, because lumps will spoil the texture. Gradually add the sugar and salt, then the eggs and yolks one at a time, scraping down the bowl after each add to make sure everything blends perfectly. Stir in the melted white chocolate, your spices, lemon zest, molasses, and vanilla last. Mixing everything well ensures each bite bursts with flavor and creaminess.

Step 3: The Water Bath Magic

Pour the cheesecake batter over the crust. Then, here’s a trick that’s saved me countless times: set the pan inside a larger baking dish and pour hot water around it to create a water bath. This gentle heat protects the cheesecake from cracking and ensures a silky, smooth texture. It might seem fussier, but it’s well worth the finish.

Step 4: Oven Time and Slow Cooling

Bake at 350°F for 20 minutes, then lower the temp to 250°F and bake for about 65 more minutes. You’ll want it to be set around the edges but just a little jiggly in the middle—that’s perfect. When done, turn off the oven, crack the door open, and let the cheesecake cool slowly right inside for at least an hour. This slow cooling helps prevent cracks and keeps the texture perfect. Then refrigerate for at least two hours, or overnight if you have the patience!

Top Tip

Over the years of making this Gingerbread Cheesecake Bars Recipe, I’ve found that these small tips make all the difference between good and wow-worthy results.

Room Temperature Cream Cheese: Always bring your cream cheese to room temperature before mixing—it helps avoid lumps and gives you a smooth cheesecake filling.
Firmly Press the Crust: Don’t skimp on pressing the crust firmly; otherwise, it can crumble when cutting bars.
Water Bath Baking: Use the water bath to prevent cracks and keep your cheesecake moist and silky.
Slow Cooling: Don’t rush cooling—letting the cheesecake cool gradually in the oven avoids cracks and improves texture.

How to Serve Gingerbread Cheesecake Bars Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I like to keep it simple but festive—mini gingerbread cookies scattered on top or a sprinkle of cinnamon sugar adds charm without overpowering the rich cheesecake. For extra indulgence, a drizzle of caramel or a dusting of powdered sugar works beautifully too.

Side Dishes

These bars pair wonderfully with a cup of rich coffee or a steaming mug of spiced chai. For holiday parties, I often serve them alongside roasted nuts or a fruit compote to balance the sweetness.

Creative Ways to Present

For a special occasion, I’ve layered them in a clear glass trifle bowl with whipped cream and candied ginger for a decadent look. Another favorite is packaging individual bars in pretty boxes with a fresh cinnamon stick tied around—it makes a lovely, edible gift.

Make Ahead and Storage

Storing Leftovers

I always keep leftover bars refrigerated in an airtight container. They stay fresh and creamy for up to 5 days, making them perfect for enjoying throughout the week.

Freezing

Freezing works well if you want to prep ahead. I usually wrap the bars tightly in plastic wrap and then foil, and they can keep for up to 3 months. Thaw overnight in the fridge before serving for best texture.

Reheating

I prefer to serve these bars chilled, but if you want a warm twist, pop a bar in a low oven (about 300°F) for 5-7 minutes or microwave briefly—just enough to take the chill off without melting the bars.

Frequently Asked Questions:

Can I use fresh ginger instead of ground ginger?

Fresh ginger has a more pungent and zesty flavor, which can overpower the balance of spices in this recipe. I recommend sticking to ground ginger for that classic mellow warmth.

What’s the purpose of the water bath when baking the cheesecake bars?

The water bath provides gentle, even heat which prevents the cheesecake from cracking and keeps it creamy and smooth. It’s a bit of effort but makes a big difference in texture.

Can I make this recipe ahead for a party?

Absolutely! I usually make it a day ahead and keep it refrigerated. This lets the flavors meld beautifully and means less to do last minute.

How do I know when the cheesecake bars are done baking?

Look for the edges to be set and the center to still have a slight jiggle—think of it like a soft custard. Once out of the oven, the cheesecake will continue to firm up as it cools.

Final Thoughts

This Gingerbread Cheesecake Bars Recipe holds a special place in my kitchen because it captures that feeling of warmth and celebration with every bite. It's just as perfect for sharing with friends over coffee or making ahead for holiday gatherings. Trust me, once you make these bars, you’ll want to keep this recipe close—it’s truly a treat that brings joy and comfort in equal measure.