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4.6 from 243 votes

Gingerbread Cookie Cheesecake Bars

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
4 hrs 35 mins
Cook Time
35 mins
Total Time
5 hrs 20 mins
Servings: 24 bars
Course: Dessert
Cuisine: American

Ingredients

Gingerbread Cookie Dough:
  • 1 ½ cups salted butter, softened
  • 1 ¼ cups granulated sugar
  • ¾ cup packed light or dark brown sugar
  • ½ cup unsulphured molasses not black strap
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
Cheesecake Layer:
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with parchment paper with overhang on both long sides (to easily remove the bars). Grease the parchment paper and sides of pan with nonstick cooking spray. If using a glass pan, you might want to reduce the oven temperature by 25 degrees.
  2. For the cookie dough, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar and brown sugar, until light and fluffy, 2-3 minutes. Add the molasses and eggs and mix until well combined.
  3. Add the flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves, and mix until no dry streaks remain (don't over mix).
  4. Reserve 2 cups of the dough (about 20 ounces) and set aside. Press the remaining dough in the bottom of the prepared pan.
  5. For the cheesecake layer, in the bowl of an electric stand mixer or with a handheld electric mixer, beat the cream cheese until smooth. Add the sugar and flour and mix until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and mix until combined.
  6. Spread the cheesecake batter over the gingerbread cookie dough in the pan. Crumble the reserved gingerbread cookie dough over the top of the cheesecake layer in small pieces.
  7. Bake for 45-55 minutes until the edges are set - cover the top loosely with foil after the first 30 minutes to prevent the cookie dough from browning too much on top. The center may still jiggle slightly, that's ok. An instant-read thermometer inserted in the center should read 175 to 180 degrees F.
  8. Let the bars cool completely in the pan. Cover and refrigerate for at least 4 hours or up to 12 hours. Remove the bars from the pan, cut into squares and serve.

Notes

  • Molasses: black strap molasses are too strong for this recipe and the thicker consistency will affect the texture of the bars.
  • Freezing: these bars, once cut into squares, freeze really well.
  • Cookie Dough: if you find that the cookie dough seems over baked or hard when the bars come out of the oven, don't worry! The cookie dough softens beautifully once the bars cool and after they are covered and chilled.

Nutrition Information

Serving 1 bar Calories 365kcal (18%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 79mg (26%) Sodium 289mg (12%) Fiber 1g (4%) Sugar 31g (62%)

Nutrition Facts

Serving: 24bars

Amount Per Serving

Calories

% Daily Value*

Serving 1 bar
Calories 365kcal 18%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 79mg 26%
Sodium 289mg 12%
Fiber 1g 4%
Sugar 31g 62%

* Percent Daily Values are based on a 2,000 calorie diet.