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Perfect Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These Perfect Gingerbread Cheesecake Bars start with a molasses-spiked crust that tastes like the holidays in crumb form. The filling is tangy and smooth, not too sweet, and it sets up just firm enough to hold a clean slice.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 3 tablespoons (60g) unsulfured molasses
  • 24 ounces (680g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or crystallized ginger, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, 1 teaspoon ginger, 1 teaspoon cinnamon, cloves, and salt. Pour in melted butter and molasses; stir until every crumb is moistened and the mixture clumps when pressed.
  3. Press the mixture firmly into the prepared pan using the bottom of a measuring cup. Cover loosely with foil and bake for 10 minutes. Remove foil and bake another 5 minutes. Let cool completely on a wire rack.
  4. Reduce oven temperature to 325°F (163°C). In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down bowl and beaters.
  5. Add 3/4 cup sugar and beat another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each addition until just combined.
  6. Add sour cream, 1 teaspoon vanilla, flour, 1 teaspoon ginger, 1/2 teaspoon cinnamon, and nutmeg. Mix on low until smooth, about 30 seconds. Scrape bowl.
  7. Pour filling over cooled crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F (163°C) for 35-40 minutes until edges are set and center jiggles slightly.
  8. Turn off oven, crack door open, and let bars sit inside for 10 minutes. Remove to a wire rack and cool completely at room temperature, about 1 hour.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Lift bars out using parchment overhang. Slice into 12-16 bars using a hot, wet knife, wiping clean between cuts. Serve cold or at room temperature with whipped cream and garnish.

Notes

Molasses burns easily; use a foil shield during par-baking. Room temperature ingredients are crucial for a smooth filling. Chill overnight for best flavor and cleanest slices. If cracks appear, cover with whipped cream.

Nutrition

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

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