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Perfect Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These perfect gingerbread cheesecake bars with cream cheese frosting feature a beautiful swirl of spicy gingerbread and creamy cheesecake on a graham cracker crust, topped with tangy cream cheese frosting. They’re a holiday favorite that’s quick, easy, and absolutely delicious.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • ¼ cup molasses (not blackstrap)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg yolk
  • ¼ cup brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two sides.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, ginger, cinnamon, cloves, and salt. Pour in the melted butter and stir until the mixture looks like wet sand. Press this firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—about 2 minutes. Add the granulated sugar and beat until combined, scraping down the sides as needed. Add the eggs one at a time, beating on low speed after each addition. Mix in the vanilla and sour cream until just combined. Set aside.
  4. In a small bowl, whisk together the molasses, melted butter, and egg yolk until smooth. Add the brown sugar, flour, ginger, cinnamon, nutmeg, and salt. Stir until you have a thick, fragrant paste.
  5. Pour the cheesecake filling over the pre-baked crust and spread it evenly. Drop spoonfuls of the gingerbread mixture randomly over the top. Take a knife or skewer and gently swirl the gingerbread into the cheesecake.
  6. Bake for 35-40 minutes, or until the edges are set and the center jiggles slightly when you shake the pan. Remove from the oven and let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  7. Once the bars are fully chilled, make the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Add the vanilla and salt, then beat until fluffy—about 2 minutes.
  8. Spread the frosting over the chilled bars. Use the parchment paper handles to lift the bars out of the pan. Cut into 16 squares using a sharp knife (wipe it clean between cuts for the neatest edges). Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the cheesecake filling to avoid cracks. Chill thoroughly before cutting for clean slices. Use a sharp knife run under hot water between cuts for neat edges.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, Christmas bars, gingerbread dessert, cheesecake bars

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