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Cozy Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These cozy gingerbread cheesecake bars combine a spicy, dark gingerbread crust with a silky cream cheese filling for the perfect holiday dessert. Quick and easy to make with no water bath required, they’re a crowd-pleaser that travels well and slices cleanly.

Ingredients

Scale
  • For the Gingerbread Crust:
  • 200g (1 2/3 cups) all-purpose flour, spooned and leveled
  • 113g (1/2 cup or 1 stick) unsalted butter, melted
  • 120ml (1/2 cup) molasses (blackstrap preferred for deeper flavor)
  • 100g (1/2 cup, packed) light brown sugar
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the Cheesecake Layer:
  • 452g (two 8-ounce blocks) full-fat cream cheese, softened
  • 100g (1/2 cup) granulated sugar
  • 2 large eggs, at room temperature
  • 60ml (1/4 cup) full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 15g (2 tablespoons) all-purpose flour
  • Pinch of salt
  • For the Optional Topping:
  • Whipped cream, for serving
  • Ground cinnamon, for dusting
  • Crystallized ginger, finely chopped, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Cut two strips of parchment paper, each about 8 inches wide and 14 inches long. Lay one strip across a 9×9-inch square baking pan from left to right, and the other from front to back, pressing them into the corners to create a sling. Set aside.
  2. In a small saucepan or microwave-safe bowl, melt the 113g (1/2 cup) of butter. Add the ground ginger, cinnamon, and cloves directly to the warm butter. Stir and let it sit for 1 minute to bloom the spices.
  3. In a large bowl, whisk together the melted butter-spice mixture, 120ml (1/2 cup) molasses, 100g (1/2 cup packed) brown sugar, 1 egg, and 1 teaspoon vanilla until smooth and glossy.
  4. Add 200g (1 2/3 cups) flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the wet mixture. Fold with a rubber spatula until just combined. Do not overmix.
  5. Transfer the crust mixture to the prepared pan. Use a spatula or lightly dampened fingers to press it evenly into the bottom, all the way to the edges and into the corners. The layer should be about 1/4-inch thick.
  6. Bake the crust for 10 minutes until set and slightly puffed but not browned. Remove from the oven and let cool on a wire rack for 10 minutes while you make the filling. Leave the oven on.
  7. In a medium bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and completely lump-free, about 2 minutes. Scrape down the sides and bottom of the bowl. Add 100g (1/2 cup) granulated sugar and beat for another minute until light and fluffy.
  8. Add the eggs one at a time, beating on low speed after each just until incorporated. Do not overbeat.
  9. Add 60ml (1/4 cup) sour cream, 1 teaspoon vanilla, 15g (2 tablespoons) flour, and a pinch of salt. Beat on low until just combined. Scrape the bowl and give it a few gentle folds with a spatula.
  10. Pour the cheesecake filling over the pre-baked crust. Spread it evenly to the edges. Tap the pan gently on the counter a few times to release any air bubbles.
  11. Bake for 25 to 30 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
  12. Place the pan on a wire rack and let the bars cool at room temperature for 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
  13. Once fully chilled, lift the bars out of the pan using the parchment sling. Place on a cutting board and use a sharp knife to slice into 16 squares (4 rows by 4 rows). Wipe the knife clean between each slice. Serve cold or at room temperature with a dollop of whipped cream and a dusting of cinnamon.

Notes

Room temperature ingredients are crucial for a smooth filling. The water bath is optional but can help prevent cracking. Do not overbake; the center should still jiggle slightly when done. Chilling for at least 4 hours (preferably overnight) is essential for clean slicing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese, coconut cream, and vegan butter.

Nutrition

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

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