Cozy Gingerbread Cheesecake Bars Recipe for Holiday Magic

Creamy layers of spiced gingerbread cheesecake bars dance with festive warmth and comfort.

Sweet aromas waft through kitchens, promising delightful moments of indulgence.

Soft cream cheese mingles with classic holiday spices, creating a magical dessert experience.

Delicate graham cracker crusts provide a perfect crisp foundation for each decadent bite.

Cinnamon, nutmeg, and ginger weave their enchanting spell throughout this irresistible treat.

Seasonal baking becomes an art form with these perfectly balanced bars.

Whip up this delectable dessert and watch smiles spread across eager faces.

Why Gingerbread Cheesecake Bars Are a Hit

• Capture the warm, cozy flavors of gingerbread and cheesecake in one delightful treat that warms your heart and taste buds.
• Prepare these bars in advance, giving you stress-free entertaining options for gatherings, potlucks, or spontaneous dessert cravings.
• Adaptable dessert that works beautifully for holiday parties, winter celebrations, or as a sweet weekend indulgence.

Ingredients in Gingerbread Cheesecake Bars

• Gingerbread Cookie Crumbs: Provides the base and flavor for the crust.
• Butter: Helps bind the crust together.
• Brown Sugar: Adds extra sweetness to the crust.

• Cream Cheese: Creates the creamy and rich base of the cheesecake.
• Granulated Sugar: Sweetens the cheesecake filling.
• Eggs: Helps set and bind the cheesecake filling.
• Vanilla Extract: Enhances the overall flavor.

• Cinnamon, Ginger, Nutmeg, Cloves: Provide warm, traditional holiday spice flavors.

• Whipped Cream, Caramel Drizzle, Crushed Gingerbread Cookies: Adds extra flavor and decoration to the bars.

Instructions for Gingerbread Cheesecake Bars

Step 1: Prepare the Oven and Pan

Warm up your oven to 325°F.

Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.

Step 2: Create the Crunchy Cookie Base

Mix together the crushed gingerbread cookie crumbs with melted butter.

• Gingerbread cookie crumbs
• Melted butter
• Brown sugar (optional)

Press the mixture firmly into the pan bottom to form a solid foundation.

Step 3: Bake the Crust

Pop the crust into the oven for 8-10 minutes.

Remove and let it cool completely while you prepare the creamy filling.

Step 4: Craft the Cheesecake Filling

Beat the cream cheese with an electric mixer until silky smooth.

• Softened cream cheese

Add granulated sugar gradually, mixing until fully blended.

Step 5: Incorporate Eggs and Spices

Gently add eggs one at a time, mixing thoroughly after each addition.

• Eggs

• Vanilla extract
• Cinnamon
• Ginger
• Nutmeg
• Cloves

Blend until the mixture becomes perfectly smooth and creamy.

Step 6: Assemble and Bake

Pour the cheesecake filling over the cooled crust, spreading evenly with a spatula.

Bake for 35-40 minutes until the center is just slightly wobbly.

Step 7: Cool and Chill

Let the bars cool to room temperature.

Refrigerate for at least 3 hours or overnight for the best texture.

Step 8: Slice and Serve

Remove from the refrigerator and lift out of the pan using parchment paper edges.

Slice into 12 equal bars.

Step 9: Add Festive Finishing Touches

• Whipped cream
• Caramel drizzle
• Crushed gingerbread cookies

Serve and enjoy your holiday masterpiece!

Tips for Making Cheesecake Bars Perfectly

• Pulse gingerbread cookies in a food processor for ultra-fine, uniform crumbs that create a more cohesive and compact crust base.
• Avoid overmixing eggs and use room temperature ingredients to ensure a smooth, crack-free cheesecake surface that looks professionally made.
• Let cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain a perfect creamy consistency.
• Wipe your knife clean with a warm, damp cloth between each cut to achieve clean, sharp edges for picture-perfect gingerbread cheesecake bars.
• Substitute cream cheese with cashew-based cream cheese and use vegan butter for a delicious plant-based version that maintains the original recipe's rich flavor profile.

Storing Gingerbread Cheesecake Bars

• Store bars in an airtight container for up to 5 days. Layer between parchment paper to prevent sticking and maintain texture.
• Wrap individual bars tightly in plastic wrap, then place in freezer-safe container. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Let bars sit at room temperature for 15-20 minutes to soften slightly. Avoid microwave to prevent texture changes.
• Keep bars covered at cool room temperature for maximum 2 hours during serving to maintain freshness and prevent bacterial growth.

Great Pairings for Cheesecake Bars

• Sip Spiced Mulled Wine: Warm, fragrant mulled wine perfectly complements the rich, spicy notes of gingerbread cheesecake bars, creating a cozy holiday flavor explosion.
• Pair with Bourbon Cream: Smooth, caramel-forward bourbon cream provides a luxurious accompaniment that enhances the dessert's warm spices and creamy texture.
• Serve with Cinnamon Espresso: Strong, aromatic espresso with a dusting of cinnamon cuts through the cheesecake's richness while echoing its warm, seasonal spice profile.
• Enjoy Salted Caramel Latte: Sweet-salty caramel latte balances the dessert's creamy sweetness, offering a delightful contrast that elevates the gingerbread cheesecake experience.

New Takes on Gingerbread Cheesecake Bars

• Gluten-Free Gingerbread Bars: Replace traditional gingerbread cookie crumbs with gluten-free gingersnap cookies or almond flour. Use gluten-free baking mix for the crust to accommodate those with gluten sensitivities.
• Vegan Cheesecake Alternative: Swap cream cheese with cashew-based cream cheese or silken tofu. Use coconut cream instead of eggs and plant-based butter for the crust. Add maple syrup as a natural sweetener.
• Low-Sugar Wellness Version: Substitute granulated sugar with monk fruit sweetener or stevia. Use reduced-fat cream cheese and replace some butter with Greek yogurt. Incorporate ground flaxseed for added nutrition.
• Dairy-Free Spice Bars: Use dairy-free cream cheese alternatives like almond-based cream cheese. Replace butter with coconut oil in the crust. Keep the warm spice profile but adjust ingredients to support dairy-free requirements.

FAQs

• How do I know if my cheesecake bars are fully baked?

Look for a set but slightly jiggly center. When you gently shake the pan, the middle should have a subtle wobble but not look liquid. The edges will be slightly puffed and set.

• Can I use store-bought or homemade gingerbread cookies for the crust?

Both work perfectly! Store-bought cookies are convenient, while homemade ones can add a more personalized touch to your crust. Just ensure the cookies are finely crushed for a smooth base.

• What if my cream cheese isn't softened?

Soften cream cheese by leaving it at room temperature for about 30-45 minutes before mixing. Avoid using a microwave, as this can make the texture uneven and potentially affect the cheesecake’s smoothness.

• Why do I need to add spices to the cheesecake filling?

The spices like cinnamon, ginger, nutmeg, and cloves create the classic gingerbread flavor profile. They transform a regular cheesecake into a festive holiday dessert with warm, rich notes.

Gingerbread Cheesecake Bars (Delicious Holiday Treat) Recipe

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4.9 from 32 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Festive gingerbread cheesecake bars deliver winter magic on your holiday dessert table. Rich cream cheese swirls with warm spices create a delightful sweet that will become your seasonal signature treat.

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Ingredients

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Main Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 1 1/2 cups gingerbread cookie crumbs
• 2 large eggs
• 1/4 cup unsalted butter, melted

Spices and Sweeteners:

• 3/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Flavor and Garnish:

• 1 teaspoon vanilla extract
• Whipped cream (optional)
• Caramel drizzle (optional)
• Crushed gingerbread cookies for garnish (optional)

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Instructions

1. Prepare the oven at 325°F and position a parchment paper inside an 8×8-inch baking pan, ensuring sides overhang for easy removal.
2. Combine gingerbread cookie crumbs with melted butter, incorporating brown sugar for enhanced sweetness.
3. Press the crumb mixture firmly into the pan bottom, creating an uniform base layer.
4. Bake the crust for 8-10 minutes, then allow it to cool completely.
5. Using an electric mixer, whip cream cheese until smooth and creamy, approximately 2-3 minutes.
6. Gradually integrate granulated sugar, ensuring complete blending.
7. Incorporate eggs individually, thoroughly mixing after each addition.
8. Blend vanilla extract with warm spices (cinnamon, ginger, nutmeg, cloves) until mixture achieves a consistent texture.
9. Carefully pour cheesecake filling over the cooled gingerbread crust, spreading evenly with a spatula.
10. Bake for 35-40 minutes until the center remains slightly wobbly but predominantly set.
11. Remove from oven and allow to reach room temperature naturally.
12. Refrigerate for minimum 3 hours or overnight to achieve optimal consistency and easier slicing.
13. Extract from pan using parchment paper, transfer to cutting board, and slice into 12 uniform bars.
14. Embellish with optional garnishes like whipped cream, caramel drizzle, or crushed gingerbread cookies before serving.

Notes

• Crush gingerbread cookies finely to ensure a smooth, compact crust that holds together perfectly when sliced.
• Soften cream cheese at room temperature for at least 30 minutes to achieve a silky, lump-free cheesecake filling.
• Use room temperature eggs to prevent the cheesecake from cracking and ensure even mixing with the cream cheese.
• Modify the spice blend by adjusting cinnamon, ginger, nutmeg, and cloves to suit personal taste preferences or dietary needs.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 60 mg