Delish Gingerbread Cheesecake Bars

If gingerbread and cheesecake had a winter baby, these bars would be it: cozy, spiced, creamy, with a buttery gingersnap crust that makes you feel like you’re getting away with dessert for dinner. They’re easier than a full cheesecake (no water bath, no drama) and slice up into tidy squares you can bring to a party or hoard in your fridge “for later.” Prep is quick, bake time is chill, and the hardest part is waiting for them to set. Worth it, every time.

My husband calls these “weekend bribes.” As in, I make a pan on Friday night, and suddenly everyone’s volunteering to clean out the car and take out the recycling. Our kid just calls them “ginger bars,” which is adorable and also dangerously enabling because that means I justify letting her have one after breakfast. We first made them on a snow day when the house smelled like cinnamon and molasses and wet boots, and now they’ve become our December ritual—cut into squares, a little whipped cream cloud on top, and Christmas music that’s slightly too loud because that’s the vibe.

How to Make It

You’ll need an 8-inch square pan, parchment, and your oven at 325°F. Smash about 2 cups of gingersnap cookies in a bag (therapy!) and stir with 5 tablespoons melted butter, 2 tablespoons brown sugar, and a pinch of salt. Press that sandy goodness into your lined pan—really get the corners—and bake it for 8 minutes so it sets.

Meanwhile, let your cream cheese be 100% room temp. I’m begging. Two bricks (16 oz total) go into a bowl with 2/3 cup granulated sugar and 1 tablespoon cornstarch. Beat until smooth and glossy, then mix in 1/2 cup sour cream and 1 teaspoon vanilla. Add 2 eggs, one at a time, just until cozy and combined. Don’t whip the daylights out of it; air = cracks.

Now for the gingerbread magic: Scoop out 1 cup of that plain batter and set it aside. To the bowl, add 3 tablespoons unsulphured molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/2 teaspoon fine salt. Stir until it’s caramel-brown and dreamy.

Pour the spiced batter over your warm crust. Dollop the plain batter all over in spoonfuls and swirl it with a knife or skewer—figure eights, nothing too artistic. Bake 30–35 minutes, until the edges are set and the center still has a gentle wobble (like Jell‑O at the gym). Turn off the oven, crack the door, and let it sit 5 minutes. Then cool on the counter, and chill at least 3 hours (overnight is chef’s kiss). Slice into 16 bars. Whipped cream and a sprinkle of crushed cookies if you’re extra. Which, yes.

✔Ingredient Notes

– Gingersnap cookies: The drier and snappier, the better for crumbs. If yours are soft, dry them in a low oven first so the crust doesn’t go soggy.
– Molasses: Use unsulphured (like Grandma’s). Blackstrap is too bitter here—save it for marinades.
– Cream cheese: Full-fat, brick style. Low-fat turns gummy. Cold cream cheese = lumpy batter. Ask me how I know.
– Sour cream: Adds tang and silk. Greek yogurt works in a pinch, but go full-fat and strain if it’s watery.
– Cornstarch: Tiny bit = insurance policy against cracks and weeping. Skip it and you’ll still be fine, just a touch softer.
– Warm spices: Ginger is the boss. Clove can take over quickly—measure with your heart but also your brain.
– Eggs: Room temp eggs blend smoother. If you forgot, dunk them (shell on) in warm water for 5 minutes.

✔Recipe Steps

1. Heat oven to 325°F and line an 8-inch square pan with parchment, leaving overhang.
2. Mix 2 cups gingersnap crumbs, 5 tbsp melted butter, 2 tbsp brown sugar, and a pinch of salt; press into pan and bake 8 minutes.
3. Beat 16 oz cream cheese, 2/3 cup sugar, and 1 tbsp cornstarch until smooth; mix in 1/2 cup sour cream and 1 tsp vanilla.
4. Add 2 eggs, one at a time, mixing just to combine; reserve 1 cup batter.
5. Stir 3 tbsp molasses, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/8 tsp cloves, and 1/2 tsp salt into remaining batter.
6. Pour spiced batter over crust; dollop reserved plain batter and swirl. Bake 30–35 minutes until set at edges with a slight jiggle; cool, then chill 3+ hours before slicing.

What to Serve It With

– Hot coffee or a gingerbread latte if you’re feeling extra.
– A drizzle of warm caramel or maple.
– Tart cranberry sauce on top for that sweet-tangy holiday thing.
– Whipped cream with a dusting of cinnamon sugar. Always.

✔Tips & Mistakes

– Room temp dairy = smooth batter. Cold stuff makes lumps that never die.
– Don’t overbake. Pull it when the center still wobbles—firm in the fridge is the goal.
– Line the pan with a parchment sling. Future you will weep happy tears when lifting.
– Tap the pan lightly before baking to pop big air bubbles (bye, craters).
– Too dark? Your molasses might be blackstrap. Swap for regular unsulphured next time.

✔Storage Tips

Fridge it: cover the pan or stash slices in an airtight container up to 5 days. They’re dangerously good straight from the fridge—like, fork-in-the-pan good. Freeze individual bars (wrapped tight) up to 2 months; thaw in the fridge. And yes, I’ve eaten one for breakfast with coffee. Zero regrets.

✔Variations and Substitutions

– Gluten-free: use GF gingersnaps or almond flour + a little sugar and butter for the crust.
– No gingersnaps: graham crackers + 1 tsp ginger + 1/2 tsp cinnamon gets you close.
– Maple twist: swap 2–3 tbsp of the sugar for maple syrup and reduce sour cream by 1 tbsp.
– Less sweet: cut sugar to 1/2 cup; flavors skew spicier (nice).
– Dairy-free-ish: plant-based cream cheese and coconut cream work, but texture is softer; chill overnight.
– Swirl ideas: cranberry jam or a little salted caramel on top before baking. Don’t go heavy or it won’t set cleanly.
– Sweeteners: honey ↔ sugar works (use 1/2 cup honey instead of 2/3 cup sugar and add 1 extra tsp cornstarch). Flavor shifts slightly floral but still lovely.

Frequently Asked Questions