Ginger Snickerdoodle Cheesecake Bars

Heather, Sprinkle Bakes

This festive creamy cheesecake bar is layered with a buttery gingersnap crust and ginger snickerdoodle cookies. Using real butter binds the crust together and makes for a tender cookie layer. Top it all off with cinnamon sugar, and you’ll be coming back for more of these craveable bites.
4 hr 30 min Prep Time
35 min Cook Time
  • Prep Time: 4 hr 30 min
  • Cook Time: 35 min
  • Servings: Yields 20-24 bars

Servings: Yields 20-24 bars


  • Gingersnap Cookie Crust

  • 1 1/2 cups ginger snap cookie crumbs
  • 1/2 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Cheesecake Filling

  • 16 oz. cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Ginger Snickerdoodle Layer

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine grain salt
  • Cinnamon-Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon


Gingersnap Crust

Step 1

Preheat the oven to 350°F.

Step 2

Spray a 13x9 baking dish with flour-based baking spray. Alternatively, you can grease the pan and line with parchment paper.

Step 3

In a large mixing bowl, combine gingersnap cookie crumbs, pecans and sugar. Pour melted butter over the mixture and stir until thoroughly combined.

Step 4

Press the crumb mixture into the bottom of the prepared baking dish.

Cheesecake Filling

Step 5

In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese on medium speed until soft and fluffy.

Step 6

With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy.

Step 7

Pour the filling over the crust and spread into an even layer.

Snickerdoodle Cookie Layer

Step 8

Now, fit the electric mixer with a paddle attachment. Beat butter and sugar together until fluffy.

Step 9

Mix in the egg and vanilla. Add flour, baking powder, cinnamon, ground ginger and salt. Mix until just combined.

Step 10

Using your fingers, pinch dough into small pieces and place over the entire surface of the cheesecake layer.

Cinnamon-Sugar Topping

Step 11

In a small bowl, stir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.

Step 12

Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble.

Step 13

Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.