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Perfect Gingerbread Cheesecake Swirl Bars: Easy Holiday Treat

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These Perfect Gingerbread Cheesecake Swirl Bars combine the spicy warmth of gingerbread with the creamy tang of cheesecake in one easy-to-make bar. No water bath, no fussy crust, and no springform pan required—just a delicious holiday dessert that comes together in about 20 minutes.

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ⅓ cup unsulphured molasses
  • 1 large egg, room temperature
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 12 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ¼ cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the gingerbread batter: In a large bowl, beat softened butter and packed brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides. Add molasses and egg, beating until combined and smooth.
  3. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. Batter will be thick and slightly sticky.
  4. Spread about two-thirds of the gingerbread batter evenly into the prepared pan. Set remaining one-third aside for topping.
  5. Make the cheesecake layer: In a separate bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Scrape the bowl. Add sour cream and vanilla extract, beating until combined. Add egg and beat on low speed just until incorporated. Do not overbeat.
  6. Pour cheesecake mixture gently over the gingerbread layer in the pan, spreading evenly with a spatula.
  7. Drop remaining gingerbread batter by small spoonfuls over the cheesecake layer. Use a butter knife or skewer to gently drag through the batter and cheesecake in a figure-eight pattern, making 5-6 passes. Do not over-swirl.
  8. Bake for 30-35 minutes, until edges are set and center jiggles slightly when shaken. Cheesecake should look matte, not wet. A toothpick inserted into gingerbread portion should come out clean.
  9. Cool completely in pan on a wire rack, about 1-2 hours. Then refrigerate for at least 3 hours or overnight before slicing.

Notes

Room temperature ingredients are essential for a smooth cheesecake layer. Take cream cheese, egg, and sour cream out of fridge at least 30 minutes before starting. For clean slices, use a sharp knife wiped clean between cuts. Bars can be made a day ahead and taste even better on day two. Store in airtight container in refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

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

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