If you love both gingerbread cookies and cheesecake, oh boy, do I have the recipe for you. These Gingerbread Cookie Cheesecake Bars are dense, rich, and outright divine.

The creation process also dirties a lot of dishes, but hey, sometimes that’s what is required to make something that truly comes across as special. This recipe makes a 9×13 pan of thick bars, so bake this to feed a crowd!

Modified from Holiday Cookies magazine 2019.

PrintBready or Not: Gingerbread Cookie Cheesecake BarsNot gonna lie: these bars take some effort and dirty a lot of dishes, but the result is a thick, sumptuous dessert that is perfect for winter. Make these for a crowd! Modified from Holiday Cookies Magazine 2019.Course DessertKeyword bars, cheese, cookies, gingerbreadAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayuneven spatulaIngredientsGingerbread1 1/2 cups unsalted butter (3 sticks) softened1 1/4 cups white sugar3/4 cup brown sugar packed1/2 cup molasses2 large eggs room temperature4 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons ground ginger1 1/2 teaspoons kosher salt1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon nutmeg1/8 teaspoon allspice1/8 teaspoon cloves3 Tablespoons minced candied gingerCheesecake16 ounces cream cheese (2 blocks) softened1 cup white sugar1 Tablespoon all-purpose flour2 large eggs room temperature1 Tablespoon vanilla extractInstructionsPreheat oven at 350 degrees. Line a 13×9-inch pan with aluminum foil. Apply nonstick spray.In a large bowl, beat the butter and sugars until fluffy. Add the molasses, mixing until no streaks remain. Add eggs, one at a time, scraping the bottom of the bowl on occasion.In a separate bowl, combine the flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. Gradually add the dry ingredients to the wet. Fold in the candied ginger.Measure out 2 cups of the dough and set it aside.Press the remainder of the dough into the pan, forming an even layer.Time to make the cheesecake layer. Beat the cream cheese until creamy. Add the sugar and flour. Add the eggs one at a time, followed by the vanilla. The mixture should be fairly consistent in color and texture, but it’s okay if there are some small lumps.Use an uneven spatula to spread the cheesecake into an even layer. Crumble the reserved topping over it.Bake for 50 to 60 minutes; the middle should not look jiggly and should pass the toothpick test. If the top is browning too much, cover with foil.Cool at room temperature for about an hour, then place in fridge to completely chill for a few hours. Use foil to lift onto cutting board to slice into small pieces. Store in fridge in a sealed container.OM NOM NOM!