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Gingerbread Cheesecake Bars

Rich, creamy and full of festive ginger flavor. You need these on your holiday table! 
Author: Tessa Port

Ingredients

For the crust:

  • 1 1/2 cups gingersnap cookies, finely crushed
  • 6 tbsp salted butter, melted
  • 1/3 cup white sugar

For the filling:

  • 2 packages cream cheese, softened to room temp
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 4 tbsp gingerbread butter Stonewall Kitchen makes a good one

Instructions

For the crust:

  • Preheat oven to 350 degrees. In a food processor, add the gingersnaps and pulse until it's fine crumbs. Then add in the melted butter and sugar. Pulse to combine. Pour the crust mixture into a foil lined 8x8 or 7x13 pan. Both work! Bake for 5 minutes and remove from oven. 

For the filling:

  • In a stand mixer, add your softened cream cheese and sugar. Beat until combined and fluffy. Next add in your egg and vanilla. Beat to combine. Pour the mixture over the crust. Mixture is thick! Next spoon the gingerbread butter over the cheesecake filling. Using a butter knife, swirl the gingerbread butter into the filling. 
  • Bake for 20-25 minutes until the edges are just slightly browned and cheesecake is a little fluffy. Let cool on a wire rack and then refrigerate for 1-2 hours before serving.