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Perfect Gingerbread Cheesecake Bars with Spiced Glaze – Easy Holiday Dessert

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These gingerbread cheesecake bars combine a spicy gingersnap crust with a creamy, tangy cheesecake filling, all topped with a glossy spiced glaze. They’re an easy, stress-free holiday showstopper that tastes like Christmas in every bite.

Ingredients

Scale
  • 2 cups (200g) finely crushed gingersnap cookies
  • 2 tablespoons (25g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/2 teaspoon ground ginger
  • 24 ounces (680g) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 2 tablespoons (30ml) molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk or heavy cream
  • 1 tablespoon (15ml) molasses
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray with non-stick spray.
  2. Make the crust: In a medium bowl, combine crushed gingersnap crumbs, 2 tablespoons granulated sugar, and 1/2 teaspoon ground ginger. Pour in melted butter and stir until all crumbs are moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add granulated sugar and brown sugar; beat for another 2 minutes. Add eggs one at a time, beating on low after each addition. Add sour cream, 2 tablespoons molasses, 1 teaspoon vanilla, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Mix on low until just combined.
  4. Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 50-60 minutes, until edges are set and center has a slight jiggle. Turn off oven, crack door, and leave bars in oven for 15 minutes.
  5. Transfer pan to a wire rack and cool completely at room temperature (1-2 hours). Cover and refrigerate for at least 4 hours, preferably overnight.
  6. Make the glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon molasses, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 teaspoon vanilla. Add milk or cream 1 tablespoon at a time until thick but pourable.
  7. Use parchment sling to lift bars onto a cutting board. Slice into squares with a sharp knife, wiping blade clean between cuts. Drizzle with glaze and serve.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not overmix the filling to avoid cracks. The bars taste even better the next day. For clean slices, wipe the knife between cuts. The glaze can be made fresh on serving day.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, spiced glaze, gingersnap crust

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