Go Back
–+ servings
Gingerbread Ooey Gooey Bars | Can't Stay Out of the Kitchen | these delicious bar-type #cookies have all the classic flavors of #OoeyGooeyBars but with a #Gingerbread flavor instead! A #GingerbreadCakeMix is used for the crust layer. It's topped with a #CheeseCake layer, #WhiteChocolateChips & sprinkled with #PowderedSugar. Every bite will knock your socks off! Great for #Christmas or #holiday parties, #tailgating or a #ChristmasCookieExchange. #dessert #GingerbreadDessert #GingerbreadOoeyGooeyBars

Gingerbread Ooey Gooey Bars

Teresa Ambra
If you enjoy Gingerbread and Cheesecake, you'll love this version of such a drool-worthy dessert! Gingerbread Ooey Gooey Bars use a Gingerbread Cake Mix in the crust layer, they're topped with a Cheesecake layer, a white chocolate chip layer and then after baking they're sprinkled with powdered sugar for the topping. They're ooey, gooey and delicious and will make any holiday table festive and beautiful. Excellent option for holiday or tailgating parties, or a Christmas Cookie Exchange.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 236 kcal

Equipment

  • 1 9x13" glass baking dish or cookie sheet pan
  • 2 large mixing bowls
  • 1 wooden spoon
  • 1 electric mixer
  • measuring cups
  • measuring spoons

Ingredients
  

  • 14.5 oz. box Betty Crocker Gingerbread cake mix
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup salted butter melted (1 stick)
  • 3 large eggs divided use
  • 8 oz. block cream cheese softened
  • 3 cups powdered sugar
  • 1 cup white chocolate chips NOT vanilla chips or premiere white baking chips which have NO cocoa
  • 2 tbsp. powdered sugar for topping

Instructions
 

  • Mix cake mix, flour, butter, and one egg together.
  • Press into a greased 9x13” baking pan or dish (or spray with cooking spray).
  • Because the mixture is sticky, I sprinkled several tablespoonfuls of flour over top and then pressed/patted the mixture into the cookie sheet pan with my hands.
  • Mix cream cheese, 2 eggs and powdered sugar with an electric mixer until well mixed.
  • Spread over top of crust layer.
  • Sprinkle white chocolate chips over top.
  • Bake at 350° for 45-50 minutes.
  • Do not overbake.
  • Tent with foil after 20 minutes so the white chocolate chips don’t burn on top.
  • Remove from oven.
  • Cool completely.
  • Sprinkle heavily with powdered sugar.
  • Cut into bars when cool. 
  • Refrigerate.

Notes

NOTE: You may find it easier to refrigerate bars for a few hours before cutting into bars.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 236kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 225mgPotassium: 118mgFiber: 0.3gSugar: 29gVitamin A: 160IUVitamin C: 0.1mgCalcium: 69mgIron: 1mg
Keyword cheesecake, cookies, dessert, gingerbread, ooey gooey bars, white chocolate chips
Tried this recipe?Let us know how it was!