Gingerbread Cheesecake Bars
These gingerbread cheesecake bars are perfect for the Christmas season! They are a creamy cheesecake bars that tastes like Christmas.
They have a gingersnap crust, a baked gingerbread cheesecake, and topped with a stabilized whipped cream.
Quick Look: Gingerbread Cheesecake Bars
- What it is: Creamy baked gingerbread cheesecake bars with whipped cream.
- Why Make THIS Version? The combination of a gingersnap crust and gingerbread cheesecake really boosts that gingerbread flavor.
- Key Ingredients: Molasses, Spices, and Cream Cheese.
- Calories Per Serving: 466kcal.
- Total Time: 7 hours and 45 minutes with 6 hours being chill time.
- Pairs Well With: hot coffee, glass of milk, and gingerbread men cookies.
Why You Will Love These Gingerbread Cheesecake Bars
- Gingersnap crust- This recipe uses a while bag of gingersnaps to make a thicker crust that is full of spices.
- Gingerbread cheesecake- The cheesecake itself has molasses, but it isn’t super over powering. The real flavor comes from the ginger, cinnamon, and nutmeg added to the batter. I have a recipe for full gingerbread cheesecake and mini gingerbread cheesecakes.
- Whipped cream- The whipped cream is stabilized with cream cheese. So it stays in the fridge for days.
Ingredient Notes
The full recipe with measurements & directions can be found in the recipe card at the bottom of this post.
- Gingersnaps- You can use many different brands, I liked Stauffer’s for the flavor.
- Cream cheese- Use full fat Philadelphia cream cheese for best results.
- Molasses- I used grandma’s molasses. I also tried Target store brand molasses, and it was also good quality.
- Heavy cream- (Or heavy whipping cream) is a full fat cream that makes the best whipped cream.
How To Make Gingerbread Cheesecake Bars
- After making the crust, start on the cheesecake batter. Beat the cream cheese and sugar together. Add in the sour cream, heavy cream, molasses, spices, vanilla, and eggs.
- Pour the cheesecake batter on top of the prebaked crust. Bake at 325F for 45 minutes to 1 hour.
- For best results, chill the cheesecake overnight before decorating.
- Make the stabilized whipped cream by beating heavy cream, powdered sugar, and vanilla. Add in the cream cheese mixture and beat until medium peaks. Then, spread on top of the cheesecake bars. You can also use mascarpone frosting alternatively.
Serving + Storing
Serve the cheesecake bars cold from the fridge. I cut the cheesecake into bars right after topping with whipped cream. Store the cheesecake bars in an airtight container in the fridge for up to 5 days.
Stephanie’s Expert Baking Tips
- Room Temperature Ingredients: It is crucial that all the dairy ingredients are brought to room temperature before baking. I pull mine out 2 hours before baking. It allows for everything to be blended better together and helps with less cracks.
- Low Speed with the Eggs: When you add in the eggs, you need to incorporate as less air as you can. If not, it can create air bubbles that as it bakes, they rise quickly and collapse. This results in cracks.
- Water Bath: A water bath is not needed in this recipe because the cheesecake bars are thinner than a full cheesecake.
Gingerbread Cheesecake Bars FAQ’s
How can I prevent gingerbread cheesecake bars from cracking?
First, make sure the eggs are mixed in using low speed. Too much air added into the eggs can cause cracking. The biggest reason is over baking the cheesecake bars. When they overbake, it will crack.
Can I freeze the gingerbread cheesecake bars?
Yes these can be frozen before decorating if you are making the bars ahead of time. Freeze these by wrapping tightly with plastic wrap. Freeze up to 30 days. Thaw in the fridge 24 hours before decorating with whipped cream.
How to get clean cuts for these gingerbread cheesecake bars?
I will use a long sharp knife and after each cut, I will rinse the knife with hot water.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Gingerbread Cheesecake Bars
These gingerbread cheesecake bars are perfect for Christmas. They have a gingersnap crust, baked gingerbread cheesecake, and a stabilized whipped cream. There is no water bath for this recipe.
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Ingredients
Gingersnap Crust
- 14 oz Gingersnaps, I used Stauffer's
- 1/2 cup Unsalted butter, melted
Gingerbread Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1/2 cup Unsulfured molasses, I like grandma's. Not blackstrap
- 1 tsp Pure vanilla extract
- 2 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 4 Large eggs, room temperature
Stabilized Whipped Cream
- 2 oz Cream cheese
- 1 TBSP Heavy cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- Cinnamon sugar optional, for topping
Instructions
Gingersnap Crust
- Preheat the oven to 325℉. Spray a 9X9 inch square baking pan with baking nonstick spray. Line the bottom and 4 sides of the pan with parchment paper. Spray again.
- Using a food processor, blend the cookies into a fine crumb. In a small bowl, add the crumbs and melted butter. Mix together using a fork.14 oz Gingersnaps, 1/2 cup Unsalted butter
- Add the crumbs into the pan. Use the bottom of a measuring cup to compact the bottom of the crust. The crust goes on the bottom of the pan, not up the sides.
- Bake for 10 minutes.
Gingerbread Cheesecake
- Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the sour cream, heavy cream, molasses, vanilla, ginger, cinnamon, and nutmeg. Mix on medium until combined.1/2 cup Sour cream, 1/4 cup Heavy cream, 1/2 cup Unsulfured molasses, 1 tsp Pure vanilla extract, 2 tsp Ground ginger, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
- Add in the eggs and mix on low speed until just combined. Take off the mixer and mix using a rubber spatula to make sure it is combined.4 Large eggs
- Pour the cheesecake batter into the pan on top of the crust. Bake for 45-60 minutes. Bake until the edges are set while the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let it slowly cool for 30 minutes. Then, transfer pan to a cooling rack to cool completely. Keep in the pan.
- Cover with foil and chill for at least 6 hours or overnight.
Stabilized Whipped Cream
- In a small bowl with a hand mixer, beat the cream cheese and 1 Tablespoon of heavy cream on high speed for 1 minute on high speed until creamy.2 oz Cream cheese, 1 TBSP Heavy cream
- Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. Add in the cream cheese. Beat on high speed until medium peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Take the cheesecake bars out of the pan. Spread the whipped cream evenly on top of the cheesecake. Optional, sprinkle cinnamon sugar on top. Cut into 16 bars.Cinnamon sugar optional
Notes
Pull out dairy ingredients 2 hours before baking.
Calories: 466kcal, Carbohydrates: 42g, Protein: 5g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 88mg, Sodium: 295mg, Potassium: 335mg, Fiber: 1g, Sugar: 25g, Vitamin A: 1129IU, Vitamin C: 0.2mg, Calcium: 110mg, Iron: 2mg
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