Description
These irresistibly creamy gingerbread cheesecake bars combine the rich, spiced flavors of gingerbread with a smooth cheesecake layer for a perfect holiday treat. Featuring a gingerbread cookie base, creamy spiced cheesecake filling, and crumbly topping, these bars are a delicious twist on traditional cheesecake, perfect for festive gatherings or cozy dessert moments.
Ingredients
Scale
Gingerbread Dough
- 1.5 cups all-purpose flour
- 1.25 cups brown sugar (packed)
- 0.75 cups unsalted butter (room temperature)
- 0.5 cups granulated sugar
- 2 large eggs
- 0.75 cups molasses (regular unsulphured)
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.125 teaspoon ground allspice
Cheesecake Filling
- 16 ounces cream cheese (softened)
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (or 325°F if using glass pans). Line a 9×13-inch pan with parchment paper and spray lightly with nonstick spray to ensure easy removal of the bars.
- Make gingerbread dough base: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color, taking about 3-4 minutes. This creates a well-aerated dough base essential for tender bars.
- Add molasses and eggs: Mix in the molasses and eggs thoroughly until fully combined to give the dough that classic rich gingerbread flavor and moisture.
- Combine dry ingredients gently: Gently fold in the all-purpose flour, baking powder, baking soda, and the ground spices (cinnamon, ginger, nutmeg, cloves, allspice) until just incorporated. Avoid overmixing to keep the dough tender.
- Reserve topping dough and spread base: Set aside 2 cups of this dough for the topping. Spread the remaining dough evenly into the bottom of your prepared pan, forming the gingerbread crust layer.
- Prepare cheesecake filling: In a separate bowl, whip the softened cream cheese until smooth and creamy. Add the sugar, all-purpose flour, eggs, and vanilla extract and beat until smooth and well combined.
- Assemble cheesecake layer: Gently pour the cheesecake filling over the gingerbread base, spreading it evenly with a spatula to cover the entire surface.
- Add crumb topping: Crumble the reserved gingerbread dough over the cheesecake filling evenly to create a textured and flavorful topping.
- Bake: Bake the bars in the preheated oven for 45 to 55 minutes, or until the edges are lightly browned and the center is slightly jiggly but set. This ensures a creamy cheesecake texture with a firm crust.
- Cool and chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to let the cheesecake set fully.
- Serve: Use the parchment paper to lift the bars out of the pan. Cut into 24 squares and serve chilled for the best flavor and texture.
Notes
- For glass pans, reduce the oven temperature to 325°F to prevent overbrowning.
- Ensure cream cheese is fully softened before mixing to avoid lumps in cheesecake filling.
- You can lightly dust the top with powdered sugar or cinnamon for extra presentation flair.
- Bars keep well refrigerated for up to 5 days wrapped tightly.
- Double the spices for a more intense gingerbread flavor if preferred.
