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Perfect Gingerbread Cheesecake Bars: Easy Holiday Dessert Recipe

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These gingerbread cheesecake bars combine a buttery, spiced gingersnap crust with a creamy, tangy cheesecake layer, all topped with a silky cream cheese frosting. They are easy to make, require no water bath, and are perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 24 cookies, crushed fine)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving a little overhang on two sides. Lightly spray the parchment with nonstick spray.
  2. Make the crust: In a medium bowl, combine the gingersnap crumbs, sugar, cinnamon, and cloves. Pour in the melted butter and stir until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to get it even and compact. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another minute until fluffy. Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix. Add the sour cream, vanilla, molasses, ginger, cinnamon, nutmeg, cloves, and salt. Mix on low speed until everything is smooth and evenly comb…
  4. Assemble the bars: Pour the cheesecake filling over the pre-baked crust. Spread it gently and evenly with a spatula. Tap the pan on the counter a few times to release any air bubbles. Bake for 30 to 35 minutes, or until the edges are set and the center jiggles just slightly when you shake the pan. Do not overbake.
  5. Cool completely: Let the bars cool on a wire rack for about an hour at room temperature. Then transfer the pan to the refrigerator and chill for at least 4 hours, or overnight.
  6. Make the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Add the vanilla and heavy cream. Beat on medium speed for 2 minutes until the frosting is light, airy, and spreadable. If it is too thick, add a splash more cream. If it is too thin, add a little more powdered sugar.
  7. Frost and slice: Once the bars are fully chilled, lift them out of the pan using the parchment overhang. Spread the cream cheese frosting evenly over the top. Use a sharp knife to slice into 16 squares. For clean slices, wipe the knife clean between cuts.

Notes

Do not rush the cream cheese softening; leave it on the counter for at least an hour. Avoid overmixing the eggs to prevent cracks. Press the crust firmly to avoid crumbling. For clean slices, run your knife under hot water and wipe it dry between cuts. The bars taste even better after a day in the fridge.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, gingerbread dessert, cream cheese frosting

Find it online: https://cooksybite.com/perfect-gingerbread-cheesecake-bars-easy-holiday-dessert-recipe/