Gingerbread Cheesecake Bars

Cecelia Huddleston


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


☆☆☆☆☆ 0 votes

1 Hr


  • 1 pkg
    betty crocker gingerbread cookie mix
  • 1 stick
    butter, melted
  • 1 Tbsp
    half and half
  • 1 large
  • 1 c
    walnuts or pecans, chopped

  • 8 oz
    cream cheese, softened
  • 1 c
  • 1 tsp
    imitation vanilla
  • 1 tsp
    imitation butter extract
  • 1 large
  • 2 Tbsp

  • 2 oz
    cream cheese, softened
  • 2 Tbsp
    butter, softened
  • 1 c
    powdered sugar
  • 1/2 tsp
    imitation vanilla
  • 1-2 Tbsp
    half and half

How to Make Gingerbread Cheesecake Bars


  1. 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. Combine cookie mix, butter, half and half and egg. Mix until well blended. Stir in nuts. Spread 1/2 of cookie dough in bottom of pan and halfway up the side of the pan.
  2. Filling:
    Combine cream cheese and sugar; beat until blended. Add vanilla, butter extract, egg, and cornstarch; beat until smooth. Spread mixture over cookie dough. Using a spoon, drop spoonfuls of remaining cookie dough on top of cream cheese mixture. Bake 55-60 minutes or until mixture is set. Remove to wire rack. Cool completely.
  3. Frosting:
    Beat cream cheese and butter until blended.
    Gradually, mix in powdered sugar. Stir in vanilla and half and half. Frost cookie bars. Cover and store in refrigerator. 9 -12 bars
  4. Note: Betty Crocker Gingerbread Cookie Mix is available in stores during the holiday season.

    Variation: Substitute Betty Crocker Pumpkin Spice Cookie Mix.

Printable Recipe Card

About Gingerbread Cheesecake Bars

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American

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