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–+ servings
One slice of gingerbread cheesecake on it's side.
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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.
Prep Time45 minutes
Cook Time1 hour
Chilling Time6 hours
Total Time7 hours 45 minutes
Servings: 16 bars
Calories: 466kcal
Author: Stephanie Rutherford

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
US - Metric

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.

Nutrition

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