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Cozy Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These cozy gingerbread cheesecake bars feature a spicy molasses crust and a silky cream cheese layer, creating the perfect balance of sweet and savory. They’re an easy, crowd-pleasing holiday dessert that comes together in about 45 minutes of active time.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) packed dark brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/3 cup (113g) molasses (unsulphured, not blackstrap)
  • 1 large egg
  • 16 ounces (452g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Make the crust: In a large bowl or food processor, combine flour, dark brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse sand with some pea-sized butter pieces.
  3. In a small bowl, whisk together molasses and egg until smooth. Pour into flour mixture and mix until a sticky dough forms. Press dough evenly into prepared pan. Bake for 12 minutes, then remove and let cool.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add both sugars and beat for another 2 minutes until light and fluffy.
  5. Add eggs one at a time, beating on low after each addition just until combined. Add vanilla, ginger, cinnamon, and salt; mix on low until combined. Pour in heavy cream and mix until smooth.
  6. Pour cheesecake filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 30-35 minutes until edges are set and center jiggles slightly.
  7. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  8. Use parchment overhang to lift bars out of pan. Slice into 24 bars using a sharp knife, wiping clean between cuts.

Notes

Use full-fat cream cheese for best texture. Let cream cheese and eggs come to room temperature before starting. For cleaner slices, chill bars thoroughly and use a hot knife. Bars can be frozen for up to 3 months.

Nutrition

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

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