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Layered Gingerbread Cheesecake Bars showcasing creamy filling on a rustic wooden board.

Gingerbread Cheesecake Bars

These Gingerbread Cheesecake Bars combine a chewy, spiced gingerbread cookie crust with a luscious, tangy cheesecake filling and a crumbly gingerbread topping — a festive and indulgent dessert perfect for the holidays.
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Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups salted butter, softened
  • 1 ¼ cups granulated sugar
  • ¾ cup packed light or dark brown sugar
  • ½ cup unsulphured molasses (not blackstrap)
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (for filling)

Equipment

  • 9x13-inch baking pan Line with parchment paper for easy removal
  • Electric mixer Stand or hand mixer for dough and filling
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper and lightly grease it with nonstick spray.
  2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Add molasses and eggs; mix until fully combined.
  3. Add flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves. Mix just until combined. Reserve 2 cups of dough for topping.
  4. Press the remaining dough evenly into the bottom of the prepared pan to form the crust.
  5. Beat softened cream cheese until smooth. Add granulated sugar and flour; mix until combined. Add vanilla and eggs, mixing just until incorporated.
  6. Spread cheesecake filling evenly over the crust. Crumble reserved dough over the top.
  7. Bake for 45–55 minutes. Cover loosely with foil after 30 minutes. Bars are done when edges are set and center jiggles slightly (175–180°F).
  8. Cool completely on a wire rack. Then refrigerate at least 4 hours (ideally 12) before slicing.
  9. Use parchment overhang to lift bars from pan. Slice with a sharp knife, wiping between cuts.

Notes

Use full-fat cream cheese for best texture. Spice levels can be adjusted to your liking. For gluten-free, use a 1:1 GF flour blend. Vegan substitutes for butter and cream cheese are possible but may alter consistency.