Gingerbread Cheesecake Bars

Name: Gingerbread Cheesecake Bars
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 2 cups graham cracker crumbs (or gingersnap cookie crumbs for extra ginger flavor); 1/4 cup granulated sugar; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 1/2 cup (1 stick) unsalted butter, melted; 16 oz (2 packages) cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs, room temperature; 1/3 cup sour cream; 2 tsp vanilla extract; 1 tbsp all-purpose flour (prevents cracking); 1/2 cup pumpkin puree (or use 1/2 cup of the cheesecake mixture with extra spices); 2 tbsp brown sugar; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of cloves; 2 oz semi-sweet or dark chocolate, melted; 2 oz white chocolate, melted; 1 tsp coconut oil (optional, makes drizzle smoother); 9×13 inch baking pan; Parchment paper; Mixing bowls; Electric mixer or wooden spoon; Piping bag or ziplock bag for drizzling; Offset spatula

By Tyla | Last modified on Nov 25, 2025

Featured in: Desserts

Okay, so picture this: someone took the cozy spice situation of gingerbread cookies, the creamy luxury of cheesecake, and a ridiculous chocolate-caramel drizzle, then smashed them all together into bar form. Gingerbread Cheesecake Bars are three perfect layers—a spiced gingerbread cookie crust on the bottom, thick and creamy vanilla cheesecake in the middle, and a silky pumpkin or gingerbread topping, all finished with chocolate and white chocolate drizzle because we’re not animals. These taste like Christmas morning, a cozy sweater, and that one really good coffee shop all combined into one bite. The gingerbread base is sturdy and spiced, the cheesecake is rich and tangy, and those drizzles? Pure decoration magic. I made these for a holiday potluck and three people asked if I’d bought them from a bakery. Someone else ate four squares and then tried to hide it. These bars make people lie, cheat, and steal for more.

Why You’ll Love This Recipe

Three layers of heaven. Gingerbread, cheesecake, spiced topping. It’s basically dessert architecture.

Holiday vibes on overdrive. Ginger, cinnamon, nutmeg—this IS Christmas in bar form.

Easier than pie. No rolling dough, no crimping crusts. Just press, pour, bake, done.

Make-ahead perfection. These actually taste better the next day. That’s rare and magical.

Feeds a crowd. One pan makes 16-20 bars. Potluck hero status: achieved.

Those drizzles though. The chocolate and white chocolate zigzags make these look professional.

No mixer required. Okay, you CAN use a mixer, but you don’t NEED one. Arm workout included.

The Good Stuff You’ll Need

For the Gingerbread Crust:

2 cups graham cracker crumbs (or gingersnap cookie crumbs for extra ginger flavor)
1/4 cup granulated sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1/3 cup sour cream
2 tsp vanilla extract
1 tbsp all-purpose flour (prevents cracking)

For the Gingerbread Topping:

1/2 cup pumpkin puree (or use 1/2 cup of the cheesecake mixture with extra spices)
2 tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of cloves

For the Drizzle:

2 oz semi-sweet or dark chocolate, melted
2 oz white chocolate, melted
1 tsp coconut oil (optional, makes drizzle smoother)

Equipment:

9×13 inch baking pan
Parchment paper
Mixing bowls
Electric mixer or wooden spoon
Piping bag or ziplock bag for drizzling
Offset spatula

Let’s Do This

Step 1: Prep Your Pan and Oven

Preheat your oven to 325°F (165°C). Lower temp for cheesecake prevents cracking. Trust the process.

Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides. This is your escape route for easy removal later. Lightly grease the parchment.

Step 2: Make the Gingerbread Crust

In a medium bowl, mix together graham cracker crumbs (or gingersnap crumbs), sugar, ginger, cinnamon, nutmeg, cloves, and salt.

Pour in the melted butter and stir until the mixture looks like wet sand. Every crumb should be coated.

Press the mixture firmly and evenly into the bottom of your prepared pan. Really press it down—use the bottom of a measuring cup or glass to compact it. A loose crust will crumble when you cut the bars.

Bake the crust for 10 minutes to set it. Remove from oven and let cool slightly while you make the filling. Keep the oven on.

Step 3: Make the Cheesecake Layer

In a large bowl (or stand mixer), beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. No lumps allowed. If there are lumps, you didn’t soften the cream cheese enough.

Add sugar and beat for another minute until combined and fluffy.

Add eggs one at a time, beating on low after each addition. Don’t overbeat once the eggs are in—this incorporates air that can cause cracks.

Add sour cream, vanilla extract, and flour. Mix on low until just combined. The mixture should be smooth and thick but pourable.

Reserve 1/2 cup of this cheesecake mixture and set it aside. Pour the rest over the baked crust, spreading it evenly with an offset spatula.

Step 4: Make the Gingerbread Topping

In a small bowl, mix together the reserved 1/2 cup cheesecake mixture with pumpkin puree, brown sugar, ginger, cinnamon, nutmeg, and cloves. Whisk until smooth.

Drop spoonfuls of this mixture randomly over the plain cheesecake layer. Don’t worry about making it perfect.

Use a butter knife or toothpick to swirl the pumpkin mixture into the plain cheesecake. Make figure-8 motions or zigzags. Don’t overmix—you want distinct swirls, not a uniform color.

Step 5: Bake Low and Slow

Bake at 325°F for 35-40 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake the pan. It’s like jello that hasn’t fully set.

Don’t overbake. Overbaked cheesecake is dry and cracked. The residual heat will finish cooking it.

Turn off the oven, crack the oven door open slightly, and let the bars cool in the oven for 30 minutes. This gradual cooling prevents cracking.

After 30 minutes, remove from oven and let cool completely at room temperature, about 1-2 hours.

Step 6: Chill Completely

Once cooled to room temp, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Cheesecake needs to set completely or it’ll be too soft to cut cleanly.

Do not skip this step. I know it’s hard. Distract yourself. Watch a movie. Go outside. Just don’t cut into warm cheesecake bars or you’ll have a melty mess.

Step 7: Drizzle Time

Once the bars are completely chilled and set, it’s time for the pretty part.

Melt the dark chocolate and white chocolate separately. Add 1/2 tsp coconut oil to each if you want thinner, glossier drizzles.

Transfer each chocolate to a piping bag or ziplock bag with a tiny corner cut off.

Use the parchment overhang to lift the entire slab out of the pan and place it on a cutting board.

Drizzle the dark chocolate over the top in zigzag lines. Then drizzle the white chocolate in the opposite direction for that professional criss-cross look.

Let the drizzles set for 10-15 minutes before cutting. You can refrigerate for 5 minutes to speed this up.

Step 8: Cut Into Bars

Use a large, sharp knife. Wipe it clean with a warm, damp cloth between each cut. This prevents dragging and creates clean edges.

Cut into 16-20 squares depending on how big you want them. Smaller squares are rich—a little goes a long way.

Serve chilled or at room temp (let sit for 15 minutes out of the fridge for best flavor).

Serving Suggestions

These are already perfect, but here’s how to make them even more extra:

Dust with powdered sugar for a snowy effect
Serve with whipped cream on the side
Add a dollop of spiced whipped cream on top
Pair with coffee, hot chocolate, or eggnog
Garnish with a small gingerbread cookie
Serve on individual plates with caramel sauce
Add candied ginger pieces on top before the drizzle sets

Switch It Up

All Gingerbread: Make the entire cheesecake layer gingerbread-spiced instead of swirled.

Caramel Drizzle: Use caramel sauce instead of or in addition to the chocolate.

Gingersnap Crust: Use 100% crushed gingersnap cookies for the crust instead of graham crackers.

Pumpkin Cheesecake Bars: Use pumpkin puree throughout the entire cheesecake layer.

Eggnog Version: Replace sour cream with eggnog and add 1/4 tsp nutmeg.

Mini Bars: Make in a muffin tin with paper liners for individual servings.

Chocolate Ganache Top: Skip the drizzle and pour a thin layer of ganache over the whole thing.

Candied Ginger: Top with chopped candied ginger for extra ginger punch and crunch.

Storage and Make-Ahead Tips

These are PERFECT for making ahead, which is clutch for holiday planning.

Refrigerate: Store in an airtight container in the fridge for up to 1 week. They actually taste better after 24 hours.

Freeze: Wrap individual bars in plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight.

Make-ahead schedule: Bake 2-3 days before you need them. Add drizzle the day of serving for the freshest look.

Transport: Keep cold in a cooler. These need to stay chilled or they get too soft.

Serving strategy: Remove from fridge 15 minutes before serving for the best texture and flavor.

Crust alone: Make and bake the crust up to 2 days ahead. Store covered at room temp.

Cheesecake layer: Can be fully baked (without drizzle) up to 4 days ahead.

Why This Works So Damn Well

Gingerbread Cheesecake Bars work because they balance flavors and textures perfectly. The gingerbread crust is spiced and sturdy, providing structure and that essential holiday flavor. Graham crackers give you a neutral base that takes on the spices, while gingersnaps would give you even more ginger intensity—your choice.

The cheesecake layer is intentionally not overly spiced so the gingerbread crust can shine. Too much spice everywhere would be overwhelming. The vanilla cheesecake acts as a creamy, tangy buffer that lets you taste both the spiced crust and the swirled topping separately.

Adding flour to cheesecake might seem weird, but it’s a secret weapon against cracking. The flour absorbs excess moisture and provides structure, helping the cheesecake set without cracking. It’s such a small amount that you can’t taste it.

Baking at a lower temperature (325°F instead of 350°F) and cooling gradually in the oven are the two most important steps for preventing cracks. Rapid temperature changes cause the top to contract faster than the inside, creating cracks. Slow and steady wins the race.

Room temperature ingredients are crucial. Cold cream cheese has lumps that won’t smooth out no matter how long you beat it. Room temp eggs incorporate smoothly without curdling. This creates a silky, uniform texture.

The swirled topping isn’t just pretty—it adds another dimension of spiced flavor without overpowering the whole bar. You get bites that are mostly vanilla, bites that are spiced, and bites that have both. Variety keeps it interesting.

Chilling thoroughly is non-negotiable. Cheesecake continues to set in the fridge. Cutting it too early means the bars won’t hold their shape and you’ll have a smeary mess.

When to Make These

Thanksgiving: Perfect alternative to pumpkin pie, or serve both because why not.

Christmas parties: These scream holiday. The spices, the presentation, all of it.

Cookie exchanges: Bring bars instead of cookies and stand out from the crowd.

Holiday gifting: Package in clear boxes with ribbon. People will think you’re a professional.

New Year’s Eve: Fancy enough for celebration, easy enough to make ahead.

Winter dinner parties: Impressive dessert that you can make the day before.

Anytime you want to feel festive: It’s cold outside? Make gingerbread cheesecake bars.

Questions People Actually Ask

Q: My cheesecake cracked. What happened? A: Overbaked it, cooled it too fast, or overmixed the eggs. Next time, bake until just slightly jiggly and cool gradually.

Q: The crust is falling apart when I cut the bars. Why? A: Didn’t press it firmly enough, or didn’t bake it long enough. The crust should be compact and set before adding filling.

Q: Can I use low-fat cream cheese? A: Please don’t. Full-fat cream cheese creates the best texture and flavor. Low-fat makes it grainy and less creamy.

Q: My cream cheese has lumps. How do I fix it? A: You can’t unbake lumpy cheesecake. Prevention: make sure cream cheese is properly softened (room temp, should indent easily when pressed).

Q: Do I really need to chill it overnight? A: At least 4 hours, but overnight is better. Cheesecake needs time to firm up completely. Patience = clean cuts and perfect texture.

Q: Can I skip the swirl and make it all one flavor? A: Absolutely. Either keep it all vanilla or add the spices to the entire cheesecake mixture.

Q: The drizzle isn’t hardening. What’s wrong? A: Your kitchen is too warm, or you added too much coconut oil. Refrigerate for 5-10 minutes to set it.

Q: Can I make these in a different size pan? A: 9×9 makes thicker bars (bake longer, 45-50 min). 8×8 makes even thicker ones. Just adjust baking time.

Q: Why sour cream in the cheesecake? A: Adds tanginess, moisture, and creates a creamier texture. You can substitute full-fat Greek yogurt.