gingerbread cheesecake bars

Name: Gingerbread Cheesecake Bars
Prep time: 15 min
Cook time: 1 h
Yield: 9
Cuisine: American
Ingredients: 1 package(s) Betty Crocker gingerbread cookie mix; 1 stick(s) butter, melted; 1/4 cup(s) half and half; 1 large egg; 1 cup(s) walnuts or pecans, chopped; ## CHEESECAKE FILLING; 8 ounce(s) cream cheese, softened; 1 cup(s) granulated sugar; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) butter extract, optional; 1 large egg; 2 tablespoon(s) corn starch; ## FROSTING; 4 ounce(s) cream cheese, softened; 2 tablespoon(s) butter, softened; 1 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla extract; 1-2 tablespoon(s) half and half

(1 RATING)

236 Pinches 19 Photos

Cecelia Huddleston

Broken Arrow, OK

Updated on Oct 27, 2023

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

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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

prep time 15 Min

cook time 1 Hr

method Bake

yield 9-12 serving(s)

Ingredients

1 package Betty Crocker gingerbread cookie mix
1 stick butter, melted
1/4 cup half and half
1 large egg
1 cup walnuts or pecans, chopped
CHEESECAKE FILLING
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon butter extract, optional
1 large egg
2 tablespoons corn starch
FROSTING
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoon half and half

How To Make gingerbread cheesecake bars

Step 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.

Step 2

Combine cookie mix, butter, half and half, and egg. Mix until well blended.
Step 3

Stir in nuts.
Step 4

Spread 1/2 of the cookie dough in the bottom of the pan and halfway up the sides.
Step 5

Filling: Combine cream cheese and sugar; beat until blended.
Step 6

Add vanilla extract, butter extract, egg, and corn starch; beat until smooth.
Step 7

Spread mixture over cookie dough.
Step 8

Using a spoon, drop spoonfuls of the remaining cookie dough on top of the cream cheese mixture and slightly spread.
Step 9

Bake 55-60 minutes for 8” pan or until a toothpick inserted in the center comes out clean.
Step 10

Remove to wire rack. Cool completely.
Step 11

Frosting: Beat cream cheese and butter until blended.
Step 12

Gradually mix in powdered sugar.
Step 13

Stir in vanilla and half and half.
Step 14

Frost cookie bars. Cover and store in the refrigerator. Cut into 9 -12 bars.
Step 15

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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