Gingerbread Cheesecake Bars
Gingerbread cheesecake bars turn your favorite holiday cookies into a deliciously creamy, festive dessert bar. They're simple to slice and serve, making them perfect for Christmas parties, cookie trays, holiday potlucks and more!
Servings: 9
Calories: 383kcal
Ingredients
For The Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup sugar
- 1 tablespoon gingerbread syrup
For the Filling
- 2 8 oz blocks cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons gingerbread syrup
- 5 gingerbread cookies crumbled (any brand)
For the Topping
- 1 8 oz tub whipped topping thawed (can substitute whipped cream)
- Gingerbread man sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper for easy removal.
- In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and gingerbread syrup until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form a crust layer.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup sugar, 1 tablespoon gingerbread syrup
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract, eggs, and gingerbread syrup, and beat again until fully combined. Gently fold in the crumbled gingerbread cookies.2 8 oz blocks cream cheese, 1 cup sugar, 1 teaspoon vanilla extract, 2 eggs, 2 tablespoons gingerbread syrup, 5 gingerbread cookies
- Pour the cheesecake filling over the crust, spreading it out evenly. Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle. Let it cool to room temperature, then refrigerate for at least 2 hours.
- Top with whipped topping, or whipped cream, (in your desired amount) spread it out in an even layer to cover, sprinkle with gingerbread man sprinkles for a festive touch, then slice into bars.1 8 oz tub whipped topping, Gingerbread man sprinkles
- Serve and enjoy!
Notes
- You could make the crust out of 2 cups of gingersnap or gingerbread cookie crumbs instead of graham crackers for even more gingerbread flavor.
- Don't skip letting the cream cheese and egg come to room temperature before making the filling. This helps them incorporate more smoothly.
- Don't rush the cooling process. You don't want to put a hot cheesecake into a cold fridge. It will crack or sink. By letting it cool for 2 hours at room temperature before refrigerating it, you are ensuring that the bars won't crack.
- You do need the cooling time in the fridge for the filling to fully set. Let it chill in the fridge for at least two hours but you can let it chill for up to 24 prior to serving.
Nutrition
Calories: 383kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 105mg | Fiber: 1g | Sugar: 43g | Vitamin A: 390IU | Calcium: 52mg | Iron: 1mg