Print

Cozy Gingerbread Cheesecake Bars – Easy Holiday Dessert

Gingerbread Cheesecake Bars - featured image
Print Recipe

These gingerbread cheesecake bars combine spicy gingerbread cookies and creamy cheesecake into one easy-to-serve bar. With a crunchy spiced crust, silky cheesecake layer, and tangy cream cheese frosting, they’re the perfect holiday dessert that disappears fast.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) packed dark brown sugar
  • 1/4 cup (60ml) molasses
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 16 oz (454g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream
  • 1 tablespoon all-purpose flour
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream
  • Crushed gingerbread cookies (optional)
  • Cinnamon sticks (optional)
  • Fresh cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two long sides. Lightly grease parchment.
  2. Make the gingerbread crust: In a food processor, pulse flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. In a small bowl, whisk molasses, egg, and vanilla. Pour into flour mixture and pulse just until dough forms. Press evenly into prepared pan. Bake 12-15 minutes until edges just brown. Cool 10 minutes.
  3. Make the cheesecake filling: Beat softened cream cheese with electric mixer on medium until smooth (2 minutes). Add sugar and beat 1 minute until light and fluffy. Add eggs one at a time, beating on low after each. Mix in vanilla, sour cream, and flour on low until just combined. Pour over warm crust and spread evenly.
  4. Bake at 350°F (175°C) for 25-30 minutes until edges are set but center jiggles slightly. Cool on wire rack 1 hour at room temperature, then refrigerate at least 4 hours (preferably overnight).
  5. Make the cream cheese frosting: Beat softened cream cheese and butter on medium until smooth (2 minutes). Gradually add powdered sugar, beating on low. Mix in vanilla and 1 tablespoon heavy cream. Beat on medium-high 1-2 minutes until light and fluffy. Add more cream if needed.
  6. Spread frosting over chilled cheesecake layer. Garnish with crushed gingerbread cookies if desired. Refrigerate at least 30 minutes. Lift bars out using parchment, slice into squares with a sharp knife (run under hot water between cuts).

Notes

Room temperature ingredients are crucial for smooth cheesecake. Don’t overmix the batter to avoid cracks. Chill completely before cutting for clean slices. Use a hot knife for perfect edges. Bars keep in refrigerator up to 5 days or freeze up to 3 months.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-gingerbread-cheesecake-bars-easy-holiday-dessert/