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Creamy Gingerbread Cheesecake Bars – Easy Holiday Dessert

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These Creamy Gingerbread Cheesecake Bars combine a tangy cheesecake layer with warm, spiced gingerbread, all on a crunchy gingersnap crust. They’re easy to make, no water bath needed, and perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups (200g) crushed gingersnap cookies
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • ⅓ cup (80ml) molasses
  • ½ cup (120ml) buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a bowl, add melted butter, sugar, and salt; stir until mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat until fluffy (1 minute). Add eggs one at a time, beating on low after each addition. Add vanilla and sour cream; mix on low until smooth. Set aside.
  4. Make the gingerbread layer: In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, beat softened butter and brown sugar until light and fluffy (about 3 minutes). Add egg and beat until combined. Add molasses and mix until smooth. Add half the dry ingredients, mix on low, then add buttermilk, then remaining dry ingredients. Mix just until no streaks remain.
  5. Assemble: Pour cheesecake filling over the slightly cooled crust and spread evenly. Drop spoonfuls of gingerbread batter over the cheesecake layer. Use a butter knife or skewer to gently swirl the two layers together in figure-eight motions, being careful not to overmix.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours (overnight is best).
  7. Slice and serve: Use the parchment sling to lift bars out of the pan. Place on a cutting board and slice into 16 squares. For clean cuts, wipe the knife clean between slices.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake filling to avoid cracks. The jiggle test is key: the center should wobble slightly when done. Chill for at least 4 hours for clean slices. For gluten-free, use gluten-free gingersnaps and a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese, coconut oil in crust, and dairy-free yogurt.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, gingersnap crust, no water bath cheesecake

Find it online: https://grubella.com/creamy-gingerbread-cheesecake-bars-easy-holiday-dessert/