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Creamy Gingerbread Cheesecake Bars

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A dense, creamy holiday dessert featuring a spiced graham cracker crust and a rich gingerbread cheesecake filling. These bars are forgiving to make, set quickly, and offer a perfect balance of tangy cream cheese and warm spices.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground ginger
  • 24 ounces full-fat cream cheese, room temperature
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 tablespoons mild or light molasses
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • Whipped cream (optional, for topping)
  • Crushed ginger candies (optional, for topping)

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 1 tablespoon granulated sugar, and 1 teaspoon ground ginger. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  4. Pre-bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from oven and let cool while making the filling.
  5. In a large bowl, beat the room-temperature cream cheese on medium-high speed until smooth and creamy (2-3 minutes). Scrape down sides and bottom.
  6. Add 1 cup granulated sugar, ½ cup brown sugar, and 2 tablespoons molasses. Beat on low until combined, then increase to medium speed until smooth and pale.
  7. Add sour cream, heavy cream, and 1 teaspoon vanilla extract. Mix until just combined.
  8. Add eggs one at a time, mixing on low speed after each addition until just incorporated.
  9. In a small bowl, whisk together 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, 1 tablespoon cornstarch, and ½ teaspoon salt.
  10. Sprinkle the spice mixture over the batter and gently fold in with a spatula until evenly distributed.
  11. Pour batter over the pre-baked crust and smooth the top.
  12. Bake at 325°F (165°C) for 35-40 minutes. The edges should be set, but the center should have a slight jiggle.
  13. Turn off the oven and crack the door open. Let bars sit in the oven for 1 hour to cool gradually.
  14. Remove from oven and let cool to room temperature.
  15. Refrigerate for at least 4 hours, preferably overnight, until firm.
  16. Lift bars out using parchment paper, slice into squares, and top with whipped cream and/or crushed ginger candies if desired.

Notes

Ensure all dairy ingredients (cream cheese, eggs) are at room temperature to prevent lumps and curdling. Do not overmix after adding eggs to avoid incorporating air bubbles that cause cracking. The bars must be chilled for at least 4 hours to set properly. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, cream cheese bars, easy baking, winter dessert, gingerbread recipe

Find it online: https://milacook.com/creamy-gingerbread-cheesecake-bars-easy-holiday-dessert/