Gingerbread Cheesecake Bars with Gingersnap Crust
Servings: 12 Servings
Ingredients
For the Gingersnap Crust:
- 2 ¾ cups gingersnap crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
For the Gingerbread Cheesecake Filling:
- 32 ounces cream cheese softened (four 8-ounce blocks)
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 4 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon vanilla extract
- ¼ cup unsulfured molasses optional
- 3 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
Prepare the Pan and Preheat the Oven
- Preheat your oven to 325°F (163°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Make the Gingersnap Crust
- In a medium bowl, combine gingersnap cookie crumbs, melted butter, granulated sugar, ground ginger, and cinnamon.2 ¾ cups gingersnap crumbs, ½ cup unsalted butter, 2 tablespoons granulated sugar, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon
- Mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes until toasted and fragrant, then set aside to cool.
Prepare the Gingerbread Cheesecake Filling
- Beat the softened cream cheese at medium speed in a large bowl until smooth and creamy, about 2-3 minutes.32 ounces cream cheese
- Mix in the granulated sugar and brown sugar until fully combined.1 cup granulated sugar, ¾ cup light brown sugar
- Add the eggs and egg yolks one at a time, mixing well after each addition.4 large eggs, 2 large egg yolks
- Beat in the vanilla extract and optional molasses until incorporated.1 tablespoon vanilla extract, ¼ cup unsulfured molasses
- Sprinkle in the flour, ground ginger, cinnamon, nutmeg, and cloves. Mix until smooth.3 tablespoons all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
Assemble and Bake
- Pour the gingerbread cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill
- Cool the bars at room temperature for 1 hour.
- Transfer to the refrigerator for at least 2-3 hours or overnight to set.
Serve
- Lift the bars out of the pan using the parchment overhang and cut into squares or rectangles.
Notes
- For a 9x13-inch pan, these gingerbread cheesecake bars typically yield about 24 servings if you cut them into standard 2x2-inch squares. If you prefer larger portions, you could cut them into 12 or 16 bars instead. We cut the bars into 12 servings for the photos.
- I love using parchment paper because it makes cleanup a breeze and makes it so much easier to lift the bars out of the pan. However, it can sometimes give the bars a slightly "wavy" look on the sides, as the paper tends to press inward a bit as the bars cool.
- We used Great Value brand gingersnap cookies to make the gingersnap crumbs.
Nutrition Facts
Gingerbread Cheesecake Bars with Gingersnap Crust
Serving Size
1 bar
Amount per Serving
Calories
443
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
116
mg
39
%
Sodium
705
mg
29
%
Potassium
459
mg
13
%
Carbohydrates
66
g
22
%
Fiber
1
g
4
%
Sugar
47
g
52
%
Protein
16
g
32
%
Vitamin A
401
IU
8
%
Vitamin C
0.02
mg
0
%
Calcium
330
mg
33
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
