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Easy Gingerbread Cheesecake Bars Recipe (Best Holiday Dessert)

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These easy gingerbread cheesecake bars feature a rich, spiced molasses crust and a creamy cheesecake layer. They’re a simple, crowd-pleasing holiday dessert that comes together in about 30 minutes of active work.

Ingredients

Scale
  • 2 cups (200g) ginger snap cookie crumbs
  • 1/4 cup (50g) packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup (60ml) unsalted butter, melted
  • 2 tablespoons molasses
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream (optional, for topping)
  • Caramel sauce (optional, for topping)
  • Candied ginger (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a food processor, pulse ginger snap cookies into fine crumbs. Transfer to a medium bowl. Add brown sugar, ground ginger, cinnamon, and cloves; stir to combine.
  3. Pour in melted butter and 2 tablespoons molasses. Stir until mixture resembles wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat for 1 minute.
  5. Add eggs one at a time, beating on low after each addition. Add vanilla extract, 1 tablespoon molasses, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, and salt. Beat on low until smooth.
  6. Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and let bars cool in oven for 15 minutes.
  8. Remove pan 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.
  9. Use parchment handles to lift bars out of pan. Cut into 16 squares with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

For best results, use room temperature cream cheese and eggs. The jiggle test is key: the center should wobble like Jell-O when done. Chill overnight for cleanest slices and best flavor. Cracks can be covered with whipped cream or caramel sauce.

Nutrition

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

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