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Ginger Cheesecake Bars: A Slice of Holiday Cheer

I remember the first time I tasted something remotely similar to these Ginger Cheesecake Bars. It was at a holiday potluck years ago. A friend had brought a tray of gingerbread squares topped with a creamy, tangy frosting. They vanished within minutes! While those weren’t quite the same as these cheesecake bars, that delicious memory sparked my craving for the warm, spicy flavor of ginger paired with the cool, smooth richness of cheesecake, and the recipe was born.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours 20 minutes (includes chilling)
Servings: Approximately 32 bars
Dietary Type: Not specified, contains dairy and gluten

Ingredients

For the Gingersnap Cookie Dough Crust & Topping:

¾ cup shortening
1 cup sugar
¼ cup molasses
1 egg, beaten
2 cups flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger

For the Cheesecake Filling:

2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 eggs
2 teaspoons vanilla

Equipment Needed

9″ x 13″ baking pan
Mixing bowls
Electric mixer (handheld or stand mixer)
Measuring cups and spoons
Rubber spatula
Knife or pastry cutter for slicing

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is in the center position for even baking.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. This is crucial for a lump-free cheesecake. Don’t overbeat, as that can incorporate too much air and cause cracking.
Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. Then, stir in the vanilla extract. Set the cheesecake filling aside.
Now, make the gingersnap cookie dough: In a separate large mixing bowl, cream together the shortening and sugar until light and fluffy. A good creaming will ensure a tender crust.
Beat in the molasses and the beaten egg. The molasses adds depth of flavor and that signature gingersnap warmth.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, clove, and ginger. This ensures that the spices and baking soda are evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in a tough crust.
Press half of the gingersnap cookie dough into an ungreased 9″ x 13″ baking pan. Press it evenly across the bottom to create a smooth crust layer. If the dough is sticky, lightly flour your hands or use a piece of parchment paper to help press it down.
Spread the prepared cream cheese mixture evenly over the cookie dough crust.
Crumble the remaining gingersnap cookie dough over the cream cheese mixture. You can create larger or smaller crumbles, depending on your preference.
Bake in the preheated oven for 35 to 40 minutes, or until the cheesecake filling is set and firm to the touch. The edges of the crust should be golden brown. A slight jiggle in the very center is okay, as the cheesecake will continue to set as it cools.
Remove the baking pan from the oven and let the cheesecake bars cool completely at room temperature.
Refrigerate for at least 2 hours before cutting into bars. This allows the cheesecake to fully set and the flavors to meld together.

Expert Tips & Tricks

Softening the Cream Cheese: Ensure your cream cheese is completely softened before mixing. This is crucial for a smooth, lump-free cheesecake filling. Leave it at room temperature for at least an hour, or microwave it in short bursts (10-15 seconds at a time) until softened.
Don’t Overbake: Overbaking can cause the cheesecake to crack. It’s better to underbake slightly than to overbake. The cheesecake should be firm to the touch around the edges, with a slight jiggle in the center.
Preventing Cracks: While these are bars and not a full cheesecake, a water bath will help prevent cracking. Wrap the bottom of your baking pan in foil, then place the pan inside a larger pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the baking pan.
Make-Ahead Tip: The gingersnap cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Just be sure to wrap it tightly in plastic wrap.

Serving & Storage Suggestions

Serve the Ginger Cheesecake Bars chilled, cut into squares or rectangles of your desired size. A dusting of powdered sugar adds a nice touch.

Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, you can freeze the bars. Cut them into individual portions, wrap them tightly in plastic wrap, and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions: These bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a drizzle of caramel sauce. They pair well with a cup of coffee, tea, or a glass of milk.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	185 kcal	N/A
Total Fat	10g	15%
Saturated Fat	4.5g	22%
Cholesterol	35mg	11%
Sodium	147mg	6%
Total Carbohydrate	21g	7%
Dietary Fiber	0.3g	1%
Sugars	14g	N/A
Protein	2.5g	4%

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour in the cookie dough.
Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative. Ensure the shortening used is also dairy-free.
Spice It Up: Add a pinch of cayenne pepper to the cookie dough for a hint of heat.
Citrus Zest: Grate the zest of an orange or lemon into the cream cheese filling for a brighter flavor.
Nutty Addition: Stir in some chopped pecans or walnuts into the cookie dough for added texture.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought gingersnap cookies instead of making the dough?
A: While you could use crushed gingersnap cookies for the crust and topping, the homemade dough provides a better flavor and texture.

Q: Can I reduce the amount of sugar in the recipe?
A: You can reduce the sugar slightly, but keep in mind that it affects the texture and sweetness of the bars. Reducing it too much may result in a dry crust or a less creamy filling.

Q: How do I prevent the crust from getting too brown?
A: If the crust is browning too quickly, tent the baking pan with aluminum foil during the last 10-15 minutes of baking.

Q: Can I make these ahead of time?
A: Absolutely! These Ginger Cheesecake Bars are perfect for making ahead of time. In fact, chilling them for at least 2 hours (or even overnight) allows the flavors to meld together and the cheesecake to set properly.

Q: What if my cheesecake filling is lumpy?
A: A lumpy filling usually indicates that the cream cheese wasn’t softened enough. Be sure to start with completely softened cream cheese, and beat it well with the sugar before adding the other ingredients. If you still have lumps, try gently warming the filling in a double boiler and whisking until smooth.

Final Thoughts

These Ginger Cheesecake Bars are a delightful treat that’s perfect for the holidays or any time you’re craving a warm, spiced dessert. The combination of the gingersnap cookie crust and creamy cheesecake filling is simply irresistible. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your creations with friends and family. Happy baking!