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Layered 60 minute gingerbread cheesecake bars with spiced cookie crust creamy filling and golden top layer

Gingerbread Cheesecake Bars

Festive elegant gingerbread cheesecake bars featuring a spiced gingerbread cookie crust pressed into the bottom of a pan, topped with creamy gingerbread-flavored cheesecake filling made from cream cheese, sugar, eggs, vanilla, and warm spices including ground ginger and cinnamon. Finished with a crumbled gingerbread topping and baked until set and golden, then chilled completely to create perfect three-layer holiday dessert bars. This impressive recipe requires 60 minutes active time plus chilling, making it ideal for Christmas parties, cookie exchanges, holiday potlucks, and homemade gift giving throughout the winter season.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For Gingerbread Layers
  • 2.5 cups all purpose flour
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.75 cup butter Softened
  • 0.5 cup brown sugar Packed
  • 0.5 cup molasses
  • 1 egg Large
For Cheesecake Filling
  • 16 oz cream cheese Softened
  • 0.5 cup granulated sugar
  • 2 eggs Large
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon

Equipment

  • 9x13 baking pan
  • Parchment paper For lining
  • Electric mixer
  • Mixing bowl
  • Mixing bowl
  • Whisk For dry ingredients
  • Spatula

Method
 

  1. Preheat oven to 325°F line 9x13 pan with parchment
  2. Whisk flour spices baking soda salt beat butter sugar molasses egg add flour
  3. Reserve one third dough press remaining into pan bottom
  4. Beat cream cheese sugar until fluffy add eggs vanilla spices
  5. Pour cheesecake over crust spreading evenly
  6. Crumble reserved dough over filling press gently
  7. Bake 45 to 50 minutes until edges set center jiggles slightly
  8. Cool completely on rack 1 hour
  9. Refrigerate at least 3 hours or overnight
  10. Lift from pan using parchment cut into 16 bars

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.