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Homemade gingerbread cheesecake bars with a spiced molasses base, creamy cheesecake layer and thin cream cheese frosting.

Cozy Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

Richly spiced gingerbread and creamy cheesecake come together in these festive holiday bars, finished with an easy tangy cream cheese frosting.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 5 hours 10 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Gingerbread Base
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • ⅓ cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Cheesecake Layer
  • 16 ounces full-fat block cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • Cream Cheese Frosting
  • 4 ounces full-fat block cream cheese softened
  • 2 tablespoons unsalted butter softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8 × 8-inch pan with parchment.
  2. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. Beat butter and brown sugar until creamy.
  4. Mix in molasses, egg, and vanilla.
  5. Add dry ingredients and mix just until a soft dough forms.
  6. Press the dough evenly into the prepared pan.
  7. Bake the gingerbread base for 10 minutes.
  8. Beat the cream cheese until smooth.
  9. Mix in granulated sugar.
  10. Add eggs one at a time, mixing gently.
  11. Mix in vanilla and sour cream.
  12. Spread cheesecake batter over the partially baked gingerbread base.
  13. Bake for another 28–35 minutes, until the edges are set and the center has a slight wobble.
  14. Cool completely, then refrigerate for at least 4 hours.
  15. Beat cream cheese and butter for the frosting until smooth.
  16. Add powdered sugar, vanilla, and salt and mix until creamy.
  17. Spread a thin layer over the chilled cheesecake.
  18. Lift from the pan and cut into 16 bars.

Notes

  • Use regular unsulphured molasses rather than blackstrap molasses.
  • Full-fat block cream cheese produces the most reliable cheesecake texture.
  • Avoid overmixing after adding the eggs.
  • The center should still wobble slightly when removed from the oven.
  • Chill completely before frosting and slicing.
  • Store the finished bars refrigerated.