Description

These Gingerbread Cheesecake Bars combine a spicy gingerbread crust with a creamy, swirled pumpkin cheesecake topping, all baked low and slow for a perfectly smooth texture and finished with elegant chocolate drizzles. Perfectly festive for the holiday season, these bars offer a luscious blend of warm spices and rich cheesecake flavors in every bite.

Ingredients

Scale

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

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

Gingerbread Pumpkin Topping

1/2 cup reserved cheesecake mixture
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 ground cloves

Chocolate Drizzle

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

Equipment

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 low and slow baking that prevents cracking. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment paper.
Make the Gingerbread Crust: In a medium bowl, mix graham cracker crumbs (or gingersnap crumbs), sugar, ground ginger, cinnamon, nutmeg, cloves, and salt. Pour in melted butter and stir until crumbly and all crumbs are coated. Press the mixture firmly and evenly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup. Bake the crust for 10 minutes to set, then let cool slightly while making the filling. Keep the oven on.
Make the Cheesecake Layer: In a large bowl or stand mixer, beat softened cream cheese on medium speed for 2-3 minutes until smooth and creamy with no lumps. Add sugar and beat until fluffy, about 1 minute more. Add eggs one at a time, beating on low speed after each addition to avoid overincorporating air. Add sour cream, vanilla extract, and flour, mixing just until smooth and combined. Reserve 1/2 cup of this cheesecake mixture aside.
Prepare Gingerbread Pumpkin Topping: To the reserved cheesecake mixture, add pumpkin puree, brown sugar, ground ginger, cinnamon, nutmeg, and cloves. Whisk until smooth and well combined.
Assemble Cheesecake: Pour the main cheesecake mixture over the cooled crust and spread evenly with an offset spatula. Drop spoonfuls of the pumpkin topping randomly on top. Using a butter knife or toothpick, swirl the pumpkin topping into the main cheesecake layer with figure-8 or zigzag motions to create distinct marbled swirls without overmixing.
Bake Low and Slow: Bake the assembled bars at 325°F (165°C) for 35-40 minutes. The edges should be set while the center remains slightly jiggly like unset jelly. Avoid overbaking to prevent cracks and dryness. Turn off the oven, crack the door open slightly, and let the bars cool inside the oven for 30 minutes for gradual cooling.
Cool and Chill Completely: Remove the bars from the oven and cool completely at room temperature for 1-2 hours. Then cover tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set for clean cutting.
Prepare Chocolate Drizzles: Melt the dark chocolate and white chocolate separately. Optionally add 1/2 tsp coconut oil to each chocolate for smoother, glossier drizzles. Transfer each chocolate to a piping bag or ziplock bag with a tiny corner cut off for controlled drizzle application.
Drizzle and Serve: Use the parchment overhang to lift the cheesecake slab out of the pan and place on a cutting board. Drizzle dark chocolate in zigzag lines across the top, then drizzle white chocolate in the opposite direction to achieve a professional criss-cross pattern. Let the drizzle set for 10-15 minutes at room temperature or refrigerate briefly for 5 minutes to speed up setting.
Cut Into Bars: Using a large, sharp knife, wipe the blade with a warm damp cloth between each cut to ensure clean edges without dragging. Cut into 16-20 squares depending on desired size. Serve chilled or let stand 15 minutes at room temperature for best flavor.

Notes

Using gingersnap cookie crumbs instead of graham crackers intensifies the ginger flavor in the crust.
Softened cream cheese is essential for a smooth cheesecake batter free of lumps.
Don’t overbeat eggs to avoid incorporating too much air, which can cause cracks during baking.
Gradual cooling inside the oven prevents sudden temperature changes that cause cracking in cheesecakes.
Chilling the bars thoroughly before cutting ensures clean cuts and firm texture.
Adding coconut oil to melted chocolate makes drizzles thinner and glossier but is optional.
Use parchment paper overhang as handles to lift cheesecake out for easier cutting and serving.
Store leftover cheesecake bars covered in the refrigerator for up to 4 days.

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

Keywords: gingerbread cheesecake bars, pumpkin cheesecake, holiday desserts, gingerbread crust, cream cheese bars, chocolate drizzle cheesecake