Gingerbread Chess Bars

Gingerbread Chess Bars

Servings 12
Author Melissa Sperka


  • For the crust:
  • 1 14.5 oz box Gingerbread cake and cookie mix
  • 1/2 cup butter melted
  • 1 large egg
  • 1 tsp ground cinnamon
  • Filling:
  • 1 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup butter melted
  • 1 tsp pure vanilla extract
  • 3 large eggs


  • Preheat the oven to 350°F and spray a 9 x 9-inch baking pan liberally with cooking spray. Set aside.
  • In a medium size mixing bowl beat together the gingerbread cake mix, melted butter, egg and cinnamon using a hand mixer. Mix just until fully moistened. Spread evenly on the bottom of the pan.
  • In the same bowl, beat together the cream cheese, powdered sugar, melted butter and vanilla. Add the eggs one at a time mixing well after each addition. Pour over the crust.
  • Bake for 40-45 minutes until puffed up and the filling still moves when gently shaken.
  • Place onto a cooling rack until cooled. Cut into squares and serve. Store chilled.