Introduction

These Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy cheesecake base for a festive treat. Perfect for holiday gatherings or cozy nights in, they offer a delightful swirl of pumpkin and spices topped with chocolate drizzle.

A close-up image of three dessert bars stacked on a white round plate, set on a white marbled surface. Each bar has four visible layers: a bottom layer of brown crumbly crust, a thick second layer of creamy white filling, a third thinner golden caramel layer, and a top layer of dark brown pecan pieces covered in a shiny glaze. Drizzled over the top of each bar are thin lines of white icing in a neat, even pattern. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
Step 2: In a medium bowl, combine graham cracker crumbs (or gingersnap crumbs), sugar, ginger, cinnamon, nutmeg, cloves, and salt. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly and evenly into the pan bottom using the bottom of a glass or measuring cup. Bake for 10 minutes and let cool slightly.
Step 3: Beat softened cream cheese in a large bowl on medium speed until smooth, about 2-3 minutes. Add sugar and beat until fluffy. Add eggs one at a time, beating on low after each addition, then mix in sour cream, vanilla, and flour until just combined. Reserve 1/2 cup of the cheesecake mixture and pour the rest over the crust, spreading evenly.
Step 4: In a small bowl, mix the reserved cheesecake mixture with pumpkin puree, brown sugar, ginger, cinnamon, nutmeg, and cloves until smooth. Drop spoonfuls over the plain cheesecake layer and swirl gently with a knife or toothpick to create distinct swirls.
Step 5: Bake at 325°F for 35-40 minutes until edges are set but the center jiggles slightly. Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes to prevent cracking. Then cool completely at room temperature for 1-2 hours.
Step 6: Cover the pan and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake bars to set fully before cutting.
Step 7: Melt the dark and white chocolate separately, adding coconut oil if desired for smoother drizzle. Transfer to piping or ziplock bags, cut a small corner, and drizzle dark chocolate over the bars in zigzags, then drizzle white chocolate in the opposite direction. Let set for 10-15 minutes.
Step 8: Use a large sharp knife wiped clean between cuts to slice into 16-20 squares. Serve chilled or let sit 15 minutes at room temperature for best flavor.

Tips & Variations

Use gingersnap cookie crumbs instead of graham crackers for extra ginger warmth in the crust.
Add a teaspoon of molasses to the cheesecake mixture for deeper gingerbread flavor.
Replace pumpkin puree with sweet potato puree for a subtle variation.
Drizzle with caramel instead of chocolate for a different topping.
Ensure cream cheese is fully softened to avoid lumps and achieve a creamy texture.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the fridge overnight before serving. Serve chilled or at room temperature for optimal flavor.

How to Serve

The image shows three stacked dessert bars on a white plate placed on a white marbled surface. Each bar has four layers: a dark brown crumbly base, a thick smooth white middle layer, a golden caramel layer above that, and a top layer of chunky, dark reddish fruit filling. The top of each bar is decorated with thin drizzles of white icing running horizontally. The texture of the base looks crunchy, the middle white layer is creamy, the caramel is glossy and smooth, and the fruit layer is slightly glossy with visible pieces of fruit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pumpkin pie spice instead of individual spices?

Yes, you can substitute pumpkin pie spice for the ground ginger, cinnamon, nutmeg, and cloves in the recipe. Use about 1 to 1 1/2 teaspoons in place of the combined spices for a balanced flavor.

How do I prevent the cheesecake bars from cracking?

Baking at a lower temperature and allowing the bars to cool gradually in the oven with the door slightly open helps prevent cracks. Also, avoid overmixing the batter and overbaking. Adding a bit of flour and sour cream helps keep the texture smooth.