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Perfect Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

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These layered bars feature a spicy gingerbread crust, a silky cheesecake center, and a tangy cream cheese frosting. They’re the perfect balance of warm spices and cool, creamy sweetness, ideal for holiday gatherings or any time you want a special treat.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/3 cup molasses (regular or mild, not blackstrap)
  • 1 large egg, room temperature, lightly beaten
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar (sifted if desired)
  • 1 teaspoon vanilla extract (pure)
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the gingerbread crust: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a small bowl, whisk together melted butter, molasses, and egg until smooth. Pour wet ingredients into dry and stir with a rubber spatula until a stiff dough forms. Press dough evenly into the bottom of the prepared pan using the bottom of a measuring cup.
  3. Bake the crust for 10 minutes until set but not browned. Remove from oven and let cool slightly. Keep oven on.
  4. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla extract and flour, then mix on low until just combined and smooth.
  5. Pour cheesecake mixture over the warm crust and spread evenly. Gently tap the pan on the counter to release air bubbles.
  6. Bake for 25-30 minutes, until edges are set and center is still slightly jiggly. Remove from oven and place on a wire rack to cool completely at room temperature (1-2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  7. Make the cream cheese frosting: In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy, about 3 minutes. Add powdered sugar and vanilla, beat on low until combined, then increase to medium and beat for 1-2 minutes until light and fluffy. Add milk or cream one tablespoon at a time until desired consistency is reached.
  8. Spread frosting evenly over chilled bars. Refrigerate for 30 minutes to set the frosting.
  9. To slice, lift bars out of pan using parchment overhang. Place on a cutting board and cut into squares using a sharp knife (run knife under hot water and wipe dry between cuts for clean slices).

Notes

For best results, chill overnight for clean slices and melded flavors. Use room temperature cream cheese and eggs to avoid lumps. Do not overmix cheesecake batter to prevent cracks. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and butter alternatives. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, cheesecake bars, gingerbread dessert

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