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Ultimate Gingerbread Cheesecake Bars with Easy Molasses Crust

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These Ultimate Gingerbread Cheesecake Bars with Molasses Crust combine the spicy warmth of gingerbread with the creamy richness of cheesecake in an easy bar form. With a deep, smoky molasses crust and a gingerbread swirl throughout, they’re the perfect holiday dessert that tastes like Christmas in a pan.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 tablespoons molasses (unsulphured)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • 2 tablespoons all-purpose flour
  • ¼ cup molasses
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, ½ teaspoon ginger, ½ teaspoon cinnamon, and ¼ teaspoon cloves. Pour in the melted butter and 3 tablespoons molasses. Stir with a fork until everything is evenly moistened. The mixture should look like wet sand and clump together when you squeeze it.
  3. Transfer the crust mixture to your prepared pan. Press it down firmly and evenly using the bottom of a measuring cup or a flat glass. Bake for 8 minutes, then set aside to cool slightly while you make the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add ½ cup sugar and beat for another minute until combined and fluffy.
  5. Add the eggs one at a time, beating on low speed after each addition just until combined. Add the vanilla extract and sour cream, then mix on low until smooth. Sprinkle the 2 tablespoons of flour over the top and fold it in gently with a spatula until no streaks remain.
  6. In a small bowl, whisk together ¼ cup molasses, 1 tablespoon melted butter, ½ teaspoon ginger, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. Stir in 1 tablespoon flour until smooth.
  7. Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Drop spoonfuls of the gingerbread swirl mixture randomly over the top of the cheesecake. Use a butter knife or skewer to gently swirl it into the filling with 5 or 6 figure-eight motions.
  8. Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  9. Turn off the oven and crack the door open. Let the bars sit in the cooling oven for 15 minutes. Then remove the pan from the oven and place it on a wire rack to cool completely at room temperature, about 1 hour.
  10. Once the bars are at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is better. When ready to serve, lift the bars out using the parchment handles and cut into 16 squares with a sharp knife. Wipe the knife clean between cuts for the prettiest slices.

Notes

Make sure cream cheese is truly at room temperature to avoid lumps. Don’t use blackstrap molasses—it’s too bitter. The jiggle test is key: center should wobble slightly when done. Chilling overnight improves flavor and texture. For clean slices, wipe knife between cuts.

Nutrition

Keywords: gingerbread cheesecake bars, molasses crust, holiday dessert, Christmas bars, cheesecake bars, gingerbread dessert, easy cheesecake recipe

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