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gingerbread cheesecake bars

(1 rating)
Blue Ribbon Recipe by
Cecelia Huddleston
Broken Arrow, OK

My husband and I like these cookie bars because the cookie mix has just the right amount of spice.

Blue Ribbon Recipe

This recipe combines two holiday favorites - gingerbread and cheesecake - into one easy holiday dessert. These bars have layers of gingerbread, creamy cheesecake, more gingerbread, and a whipped cream cheese frosting. This semi-homemade dessert will quickly become a family favorite.

— The Test Kitchen @kitchencrew
(1 rating)
yield 9 -12
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For gingerbread cheesecake bars

  • 1 pkg
    Betty Crocker gingerbread cookie mix
  • 1 stick
    butter, melted
  • 1/4 c
    half and half
  • 1 lg
  • 1 c
    walnuts or pecans, chopped
  • 8 oz
    cream cheese, softened
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    butter extract, optional
  • 1 lg
  • 2 Tbsp
    corn starch
  • 4 oz
    cream cheese, softened
  • 2 Tbsp
    butter, softened
  • 1 c
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 1-2 Tbsp
    half and half

How To Make gingerbread cheesecake bars

  • Baking dish coated in non-stick spray.
    Preheat oven to 325 degrees. Spray an 8" square pan (I used a glass one) with Baker's Joy or any cooking spray with flour.
  • Cookie mix, butter, half and half, and egg in a bowl.
    Combine cookie mix, butter, half and half, and egg. Mix until well blended.
  • Stirring in nuts.
    Stir in nuts.
  • Half the dough pressed into the baking pan.
    Spread 1/2 of the cookie dough in the bottom of the pan and halfway up the sides.
  • Cream cheese and sugar in a mixing bowl.
    Filling: Combine cream cheese and sugar; beat until blended.
  • Vanilla, butter extract, egg, and corn starch added to cream cheese.
    Add vanilla extract, butter extract, egg, and corn starch; beat until smooth.
  • Mixture spread over the cookie dough.
    Spread mixture over cookie dough.
  • Drops of dough on the cream cheese.
    Using a spoon, drop spoonfuls of the remaining cookie dough on top of the cream cheese mixture and slightly spread.
  • Baking the gingerbread bars.
    Bake 55-60 minutes for 8” pan or until a toothpick inserted in the center comes out clean.
  • Cooling the gingerbread bars.
    Remove to wire rack. Cool completely.
  • Cream cheese and butter in a bowl.
    Frosting: Beat cream cheese and butter until blended.
  • Slowly adding powdered sugar.
    Gradually mix in powdered sugar.
  • Adding vanilla and half and half.
    Stir in vanilla and half and half.
  • Frosting the gingerbread bars.
    Frost cookie bars. Cover and store in the refrigerator. Cut into 9 -12 bars.
  • Gingerbread Cheesecake Bars ready to slice into squares.
    Note: Betty Crocker Gingerbread Cookie Mix is available in stores during the holiday season. I have used a 9” metal pan. Bake for 40 minutes or until a toothpick in the center comes out clean. Variation: Substitute Betty Crocker Pumpkin Spice Cookie Mix.

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