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


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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


  • 1Preheat 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.
  • 2Filling:
    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.
  • 3Frosting:
    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
  • 4Note: 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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