Description
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.
Ingredients
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:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or wooden spoon
- Piping bag or ziplock bag for drizzling
- Offset spatula
Instructions
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.
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.
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.
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.
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.
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.
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.
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).
Notes
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
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~285 kcal
- Sugar: ~20g
- Sodium: ~190mg
- Fat: ~18g
- Carbohydrates: ~28g
- Protein: ~4g