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Best Gingerbread Cheesecake Bars Recipe

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These Gingerbread Cheesecake Bars feature a spiced gingerbread crust, a creamy cheesecake layer, and a tangy cream cheese frosting. They’re perfect for holiday gatherings and are surprisingly simple to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) unsulphured molasses
  • 1 large egg, room temperature
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 16 oz (452g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream, room temperature
  • 4 oz (113g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar, sifted (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Optional: crushed gingersnap cookies, fresh rosemary sprigs, ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, cloves, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.
  3. In a small bowl, whisk together molasses and egg until smooth. Pour into flour-butter mixture and stir with a fork until a shaggy dough forms. Press evenly into the prepared pan. Bake for 12 minutes. Let cool slightly.
  4. In a clean bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat for 1 minute until fluffy.
  5. Add eggs one at a time, beating on low after each addition until just incorporated. Add vanilla and sour cream, mix on low until combined. Batter should be smooth.
  6. Pour cheesecake mixture over pre-baked crust and spread evenly. Tap pan gently to release air bubbles. Bake for 28-32 minutes until edges are set but center jiggles slightly. Cool to room temperature on a rack, then refrigerate for at least 4 hours or overnight.
  7. For frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat on low until combined, then on medium for 2 minutes until fluffy. Spread over chilled cheesecake layer.
  8. Lift bars out using parchment sling. Slice into 12-16 bars using a sharp knife, wiping clean between cuts. Serve cold.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Don’t overmix the cheesecake batter to avoid cracks. Chill overnight for best texture and flavor. Use a hot knife for clean slices.

Nutrition

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

Find it online: https://grubella.com/best-gingerbread-cheesecake-bars-recipe/