Description

These Gingerbread Cheesecake Bars combine the warm, festive spices of gingerbread with a creamy cheesecake base, topped with a luscious pumpkin swirl and finished with beautiful chocolate drizzles. Perfect for holiday gatherings or anytime you crave a cozy, rich dessert, these bars feature a crunchy gingerbread crust and a smooth, spiced cheesecake layer baked low and slow to prevent cracking.

Ingredients

Scale

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
2 tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of cloves

For the Chocolate Drizzle

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

Equipment Needed

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

Instructions

Prep Your Pan and Oven: Preheat your oven to 325°F (165°C) to ensure a low and slow bake, which prevents cracking in the cheesecake. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the parchment.
Make the Gingerbread Crust: In a medium bowl, combine graham cracker or gingersnap crumbs, sugar, ground ginger, cinnamon, nutmeg, cloves, and salt. Stir in the melted butter until the mixture resembles wet sand, with every crumb coated. Firmly press this mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass to compact it. Bake for 10 minutes to set the crust then remove from oven and let cool slightly while preparing the filling.
Make the Cheesecake Layer: Using an electric mixer or wooden spoon, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy with no lumps. Add the sugar and beat for another minute until fluffy. Beat in eggs one at a time on low speed to avoid incorporating too much air. Add sour cream, vanilla extract, and flour, mixing on low until just combined. The batter should be smooth, thick but pourable. Reserve 1/2 cup of this mixture and pour the rest evenly over the baked crust, spreading smoothly with an offset spatula.
Make the Gingerbread Topping: In a small bowl, whisk together the reserved 1/2 cup cheesecake mixture with pumpkin puree, brown sugar, ground ginger, cinnamon, nutmeg, and cloves until smooth. Drop spoonfuls of this mixture over the plain cheesecake layer, then use a butter knife or toothpick to swirl it into the plain layer with figure-8 or zigzag motions, creating distinct swirls without overmixing.
Bake Low and Slow: Bake at 325°F for 35-40 minutes until the edges are set but the center slightly jiggles like un-set jello. Avoid overbaking to prevent dryness and cracking. Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes for gradual cooling to prevent cracks. Remove from oven and let cool completely at room temperature for about 1-2 hours.
Chill Completely: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, allowing the cheesecake bars to set firmly for clean cutting. Do not skip this important step to avoid a melty mess.
Drizzle Time: Melt semi-sweet (or dark) and white chocolate separately. Add 1/2 tsp coconut oil to each if a thinner, glossier drizzle is desired. Transfer melted chocolates into piping bags or ziplock bags with a small corner cut off. Lift the cheesecake slab out using the parchment overhang and place on a cutting board. Drizzle the dark chocolate over the bars in zigzag lines, then drizzle the white chocolate in the opposite direction for a professional criss-cross effect. Let the drizzles set for 10-15 minutes; refrigerate briefly to speed up if needed.
Cut Into Bars: Using a large sharp knife wiped clean with a warm, damp cloth after each cut to prevent dragging, slice into 16-20 squares depending on desired portion size. Smaller squares are quite rich. Serve chilled or let sit at room temperature for 15 minutes before serving for optimal flavor.

Notes

Using gingersnap cookie crumbs instead of graham crackers amps up the ginger flavor in the crust for a more authentic gingerbread taste.
Room temperature ingredients, especially cream cheese and eggs, help prevent lumps and cracking.
Do not overbeat after adding eggs to avoid incorporating air that causes cracks in the cheesecake.
Low and slow baking at 325°F is key to a creamy texture and to minimize cracking.
Gradual cooling in the oven prevents cracking further by reducing temperature shock.
Chilling overnight ensures the cheesecake sets properly for easy cutting.
Cleaning your knife between cuts is essential for clean edges on the bars.
The optional coconut oil in melted chocolate makes drizzles thinner and glossier but can be omitted.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Gingerbread cheesecake bars, holiday dessert, pumpkin swirl cheesecake, gingerbread crust, creamy cheesecake bars, chocolate drizzle dessert