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Perfect Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These gingerbread cheesecake bars feature a deep, spiced molasses crust and a creamy, tangy cheesecake layer. They’re an easy, crowd-pleasing holiday dessert that travels well and slices cleanly.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons molasses (unsulphured or blackstrap)
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • 2 tablespoons all-purpose flour
  • 2 tablespoons molasses (for swirl)
  • ½ teaspoon ground ginger (for swirl)
  • ¼ teaspoon ground cinnamon (for swirl)
  • Pinch of nutmeg (for swirl)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Grease lightly with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ½ teaspoon ginger, ½ teaspoon cinnamon, ¼ teaspoon cloves, and a pinch of salt. Stir to combine.
  3. In a small bowl, melt the butter and stir in 2 tablespoons molasses. Pour into the dry mixture and stir with a fork until crumbs are evenly moistened (like wet sand). Press firmly into the bottom of the prepared pan using a flat measuring cup.
  4. Bake the crust for 10 minutes. Set aside to cool slightly.
  5. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add ½ cup sugar and beat for 1 minute until light and fluffy.
  6. Add eggs one at a time, beating on low after each addition just until incorporated. Add vanilla and sour cream, mix on low until combined. Fold in flour gently with a spatula until no white streaks remain.
  7. Make the swirl (optional): In a small bowl, whisk together 2 tablespoons molasses, ½ teaspoon ginger, ¼ teaspoon cinnamon, and a pinch of nutmeg.
  8. Assemble: Pour cheesecake filling over the crust and spread evenly. Drop small spoonfuls of the molasses mixture over the top and gently swirl with a knife or toothpick (5-6 figure-eight motions).
  9. Bake for 35-40 minutes, until edges are set and center jiggles slightly when shaken. Turn off oven, crack door open, and let bars sit inside for 10 minutes.
  10. Remove from oven and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Lift bars out using parchment overhang. Place on a cutting board and slice into 16 squares (4×4 rows) with a sharp knife, wiping clean between cuts.

Notes

Use full-fat cream cheese for best texture. Let ingredients come to room temperature for at least 1 hour. For a gluten-free version, use gluten-free graham crackers or ginger snaps and a 1:1 gluten-free flour blend. Bars can be frozen for up to 3 months. The flavors improve after a day in the fridge.

Nutrition

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

Find it online: https://platebelle.com/perfect-gingerbread-cheesecake-bars-easy-holiday-dessert/