If the holiday season had a flavor, it would be these Gingerbread Cookie Cheesecake Bars. With a spiced, buttery cookie crust and a creamy cheesecake layer that tastes like December in every bite, these bars are your cozy dessert dreams come true. You don’t need to wait for a party to make them—but they do happen to steal the show at one.
Why You’ll Love This Recipe
I first made a version of these bars for our annual cookie exchange—and let’s just say, they disappeared well before the sugar cookies. Now they’re a tradition. They’re everything I love about holiday desserts: indulgent, beautifully layered, and surprisingly easy to make ahead.
- Perfect balance between tangy cheesecake and warm gingerbread spice
- No need to fuss with multiple pans—one bowl, one mixer, and you’re golden
- Cuts cleanly into squares for effortless serving—and storing!
- Make-ahead friendly for holiday parties and cozy nights in
- Easily customizable with toppings or spice levels
Ingredients Breakdown
Essentials
- 2 1/2 cups (225 g) finely crushed gingerbread cookies
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp light brown sugar (optional, for extra chew in crust)
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 3 large eggs
- 1/3 cup (80 ml) sour cream
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (80 ml) molasses
- 1 tbsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- Pinch of salt
- Optional: 2 tbsp all-purpose flour for a firmer cheesecake layer
Pro Tips
- Use room temperature cream cheese to avoid lumps in your filling
- Dark or robust molasses gives bolder flavor—use light if you prefer a milder taste
- Crush cookies in a food processor or in a sealed zip-top bag with a rolling pin
- Sour cream adds tang, but Greek yogurt works in a pinch
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over the sides for easy lifting later.
- In a mixing bowl, combine crushed gingerbread cookies, melted butter, and brown sugar (if using). Press firmly into the bottom of the pan to create an even crust. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in sour cream, heavy cream, molasses, vanilla, spices, salt, and flour (if using). Beat until the batter is glossy and well combined.
- Pour the cheesecake batter over the cooled crust and smooth into an even layer using a spatula.
- (Optional) For a crumb topping, mix 1/2 cup crushed cookies with 2 tbsp melted butter and 1 tbsp brown sugar, and sprinkle over the top.
- Bake for 38–45 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven, crack the door, and let it rest for 5 minutes to reduce cracking. Remove and let cool to room temp on a wire rack.
- Chill in the refrigerator for at least 4 hours or preferably overnight.
- Use parchment edges to lift bars out of the pan. Slice into 24 squares and serve as-is or with toppings.
Chef’s Tips and Tricks
- Don’t overmix the batter after adding eggs—too much air can lead to cracks
- Use a thin, hot knife for extra clean cuts (wipe between slices!)
- Let bars come to room temp for 10–15 minutes before slicing to help release from parchment
- Make up to 2 days ahead—flavors only get better!
Recipe Variations and Serving Suggestions
- Top with whipped cream or a drizzle of caramel or white chocolate
- Add a dash more ginger or cinnamon for extra spice lovers
- Swap for a gingersnap or speculoos cookie crust if you prefer
- Make it festive with sugared cranberries or crushed candy cane on top!
FAQs
Can I freeze these bars?
Yes! Slice and wrap bars individually, then freeze in an airtight container for up to a month.
Can I use gingersnap cookies for the crust?
Definitely! Gingersnaps work beautifully and bring even more spice.
What kind of molasses should I use?
Use unsulphured molasses—like Grandma’s brand. Avoid blackstrap, as it’s too bitter for desserts.
Recipe Card
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: About 5 hours (includes chill time)
Ingredients:
- 2 1/2 cups crushed gingerbread cookies
- 6 tbsp unsalted butter, melted
- 2 tbsp light brown sugar (optional)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 3 eggs
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup molasses
- 1 tbsp vanilla extract
- 1 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/8 tsp cloves
- Pinch of salt
- 2 tbsp flour (optional)
Instructions:
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
- Mix crushed cookies, butter, and brown sugar. Press into pan and bake 10 minutes.
- Beat cream cheese and sugars until smooth. Add eggs one at a time, then remaining ingredients.
- Pour over crust. Add crumb topping if using.
- Bake 40–45 mins. Cool to room temp, chill 4+ hrs, and slice.
Nutrition: ~280 calories per bar
If you make these, don’t forget to tag @TheKitchensAid on Instagram or drop a comment below—I’d love to see your sweet creations and hear how they turned out! Your kitchen just got a little more festive, friend.
