Ginger Snickerdoodle Cheesecake Bars

Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.

This blog post is sponsored by Go Bold With Butter! View their other recipes .

Ginger Snickerdoodle Cheesecake Bars

These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }

No ratings yet


  • 13×9 inch dish



Gingersnap cookie crust

Cheesecake filling

Ginger snickerdoodle layer

Cinnamon-sugar topping


Gingersnap crust

  • Preheat the oven to 350°F.
  • Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.
  • Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.

Cheesecake filling

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. 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. Pour the filling over the crust, spreading into an even layer.

Snickerdoodle cookie layer

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.

Cinnamon-sugar topping

  • Stir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.
  • 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 when moved.
  • 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.



Easy Swiss Chocolate Fondue (2 Ingredients!)

Red Party Punch