Gingerbread Cookie Cheesecake Bars

Gingerbread cookie cheesecake bars with creamy filling and warm spice flavor. Easy holiday dessert that slices clean.

I chose to make these gingerbread cookie cheesecake bars because they bring warmth to the table without extra effort. Gingerbread always feels familiar during the colder months. Pairing it with a smooth cheesecake layer makes the dessert feel steady and comforting.

What I like most is the balance between texture and flavor. The base stays soft with gentle spice while the cheesecake layer stays creamy and calm. The crumb topping adds just enough contrast without feeling heavy.

When I served these at home, the plate emptied fast. People reached for seconds without saying much at first. That quiet moment usually tells me a recipe belongs in regular rotation.

Questions You May Have About This Recipe

Do these bars need to chill before slicing
Yes. Chilling helps the layers set cleanly.

Is the ginger flavor strong
The spice stays warm and balanced.

Do these freeze well
Yes. Slice and store tightly wrapped.

Should they be served cold
Slightly chilled works best.

Do I need a mixer
A hand mixer makes the filling smoother.

What You Need To Make Gingerbread Cookie Cheesecake Bars

Gingerbread Base
2 cups all purpose flour

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1 by 4 tsp ground cloves

1 by 2 cup brown sugar

1 by 2 cup melted butter

1 by 4 cup molasses

Cheesecake Layer
2 cups cream cheese softened

1 by 2 cup granulated sugar

2 eggs

1 tsp vanilla extract

Crumb Topping
1 by 2 cup reserved gingerbread dough

How To Make Gingerbread Cookie Cheesecake Bars

Heat oven to 325 degrees.

Mix dry ingredients for gingerbread base.

Stir in butter and molasses.

Press most of dough into lined pan.

Beat cream cheese and sugar until smooth.

Add eggs and vanilla.

Pour filling over base.

Crumble remaining dough on top.

Bake for 45 minutes.

Cool then chill at least 3 hours.

Tips

Use room temperature cream cheese.

Line pan with parchment for easy lifting.

Chill fully before slicing.

Wipe knife between cuts for neat bars.

Reader Reviews

⭐⭐⭐⭐⭐ “Warm spices and creamy texture worked perfectly.” Diane R

⭐⭐⭐⭐ “Not overly sweet and very satisfying.” Helen T

⭐⭐⭐⭐⭐ “Great texture and easy to slice.” Marcia L

⭐⭐⭐⭐ “Made these for guests and they loved them.” Linda B

⭐⭐⭐⭐⭐ “Perfect balance of gingerbread and cheesecake.” Susan K

Printable Recipe

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