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Creamy Gingerbread Cheesecake Bars

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A rich and spiced holiday dessert featuring a dark molasses graham cracker crust and a silky, tangy cream cheese filling. This easy-to-make bar is perfect for winter gatherings and offers a sophisticated twist on classic gingerbread.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ½ cup dark brown sugar, packed
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 32 ounces full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • ½ cup heavy cream, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons gingerbread spice blend
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
  2. In a medium bowl, combine graham cracker crumbs, dark brown sugar, melted butter, molasses, ginger, cinnamon, and salt. Mix until resembling wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant, then let cool completely.
  4. In a large bowl, beat the cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the sides.
  5. Add granulated sugar and gingerbread spice blend. Beat on low speed until combined. Scrape the bowl again.
  6. Add sour cream, heavy cream, and vanilla extract. Mix on low speed until just combined.
  7. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  8. Stir in flour by hand with a spatula until no streaks remain.
  9. Pour batter over the cooled crust and smooth the top.
  10. Bake for 35-40 minutes until edges are set but the center still has a slight jiggle.
  11. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  12. Remove from oven and cool to room temperature.
  13. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Avoid overmixing once eggs are added to prevent cracking. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The cheesecake continues to set as it cools, so do not wait for the center to be completely firm before removing from the oven.

Nutrition

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

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