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Perfect Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These gingerbread cheesecake bars feature a spiced molasses crust and a creamy, tangy cheesecake filling. They’re the perfect make-ahead holiday dessert that disappears first at every gathering.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) packed dark brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/3 cup (112g) unsulphured molasses
  • 1 large egg yolk
  • 16 ounces (452g) full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream, room temperature
  • Whipped cream (optional, for topping)
  • Caramel sauce (optional, for drizzling)
  • Candied ginger (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Lightly spray with non-stick spray.
  2. Make the crust: In a food processor, pulse together flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. In a small bowl, whisk together molasses and egg yolk. Drizzle into food processor and pulse just until dough comes together when pinched.
  3. Press about two-thirds of the dough evenly into the prepared pan. Use the bottom of a measuring cup to pack it down. Bake for 10 minutes. The crust should look set but not browned. Remove from oven and let cool for 10 minutes. Reserve remaining one-third of dough for topping.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and flour, beat until combined. Add eggs one at a time, beating on low after each just until incorporated. Mix in vanilla extract and sour cream until just combined.
  5. Pour cheesecake filling over pre-baked crust and spread evenly. Crumble reserved crust dough over the top in small pieces.
  6. Bake at 350°F for 30-35 minutes. Edges should be set and slightly puffed, center should jiggle slightly when shaken.
  7. Let bars cool completely on a wire rack, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, use parchment handles to lift the entire block out of the pan. Slice into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Use room temperature ingredients for the cheesecake filling to prevent lumps. Don’t over-mix the filling to avoid cracks. For a water bath trick, place a shallow pan of hot water on the rack below the bars to prevent cracking. Let bars chill at least 4 hours before slicing for clean cuts. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, Christmas dessert, cheesecake bars, gingerbread dessert, easy holiday baking

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