Gingerbread Cheesecake Bars for a Cozy Holiday Treat

October 3, 2025October 2, 2025 by Jake

Hey there, it’s Callie, and if you’re on the hunt for a delicious holiday treat that combines two of my favorite things—gingerbread and cheesecake—you’ve landed in the right place! These gingerbread cheesecake bars are like a holiday party on a plate. I first whipped these up last year when I wanted to impress the in-laws during a Christmas dinner. Let’s just say I nailed the “favorite daughter-in-law” title that evening!

This recipe brings together the warm, spicy flavors of gingerbread with the smooth, creamy texture of cheesecake, making it a perfect match for cozy nights by the fire or festive gatherings. If you’re anything like me and love all things gingerbread, you’re definitely going to want to try this out! And before you head to the oven, don’t forget to check out another one of my favorites, Pumpkin Spice Latte Cookies for your next bake.

Why you’ll love this recipe

Not only are these gingerbread cheesecake bars easy to make, but they also offer a little something for everyone (even the pickiest eaters in my family devour them).

Fuss-Free Delight: Minimal prep with maximum flavor payoff.
Crowd-Pleaser: Perfect for both holidays and any special occasion.
Make-Ahead: Prepare them ahead of time to focus on enjoying your event.
Classic Flavors: Combines traditional holiday spices with creamy cheesecake goodness.

Ingredients

Gingerbread Base

1 cup (2 sticks / 220 g) unsalted butter
1 cup (200 g) light brown sugar
½ cup (170 g) unsulphured molasses
2 large eggs
1 tsp vanilla extract
2¼ cups (281 g) all-purpose flour
1 tsp salt
1 Tbsp ground cinnamon
2 tsp ground ginger
¼ tsp ground nutmeg

Cheesecake Filling

4 blocks (8 oz each) full-fat cream cheese
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar
½ cup (114 g) sour cream
6 large eggs
1 Tbsp vanilla bean paste (or extract)
2 tsp fresh lemon juice
½ tsp salt

Step-by-step instructions

Preparing the Base

Preheat your oven to 350°F (175°C) and adjust the oven rack to the lower third position. Spray a 9×13-inch baking pan with nonstick spray and line it with parchment paper.
In a large bowl, cream the unsalted butter and light brown sugar on medium-high speed for 2-3 minutes.
Add the eggs, vanilla extract, and molasses to the butter mixture. Beat again for 1-2 minutes until it’s light and fluffy.
In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground ginger, and ground nutmeg.
Gradually add the dry ingredients to the wet mixture, keeping the mixer running on medium-low speed until just combined.
Press the gingerbread dough evenly into the bottom of your prepared pan.

Making the Cheesecake Filling

Clean your mixing bowl. Cream together the granulated sugar and cream cheese on medium-high speed for 2-3 minutes until smooth.
Add the sour cream, eggs one at a time, vanilla bean paste, lemon juice, and salt. Beat until combined—careful not to over mix.
Pour the cheesecake filling over your gingerbread base. Lightly tap the pan against the counter to release any trapped air bubbles.

Baking and Finishing Touches

Bake in your preheated oven for 40-45 minutes, until the edges are puffed and the center slightly jiggles.
If you’re feeling extra festive, add mini gingerbread man cookies on top during the last 5 minutes of baking.
Allow the cheesecake bars to cool completely on a wire rack. Cover with aluminum foil or plastic wrap and refrigerate for at least 6 hours before cutting.

Recipe tips & variations

For a crunchy twist, sprinkle some crushed ginger snaps on top before serving.
Swap vanilla bean paste with regular vanilla extract if that’s what you have on hand.
Feeling creative? Drizzle some caramel or white chocolate over the bars before serving.

Storage & reheating

These bars store well. Keep them covered in the fridge for up to 5 days. They also freeze beautifully—wrap each bar individually with plastic wrap and store in an airtight container. For best results, let them thaw overnight in the fridge before enjoying.