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Gingerbread Cheesecake Bars: Easy Holiday Dessert Recipe

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These gingerbread cheesecake bars feature a crunchy ginger snap crust, a creamy cheesecake filling with warm spices, and a tangy cream cheese frosting. They’re the perfect make-ahead holiday dessert that will impress your guests.

Ingredients

Scale
  • 2 cups ginger snap cookie crumbs (about 40 cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon ground ginger (optional)
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup molasses (unsulphured)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 cup powdered sugar, sifted (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream or milk (for frosting)
  • Candied ginger, finely chopped (optional garnish)
  • Fresh rosemary sprigs (optional garnish)
  • Cinnamon sticks (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: Pulse ginger snap cookies in a food processor until fine crumbs form (or crush in a zip-top bag with a rolling pin). In a medium bowl, combine cookie crumbs, melted butter, brown sugar, and optional ground ginger. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for 1 minute until light and fluffy. Add eggs one at a time, beating on low after each addition. Add molasses and vanilla, beating until combined.
  4. In a small bowl, whisk together cinnamon, ginger, cloves, salt, and flour. Add to wet ingredients and mix on low until no streaks remain. Pour filling over cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  5. Bake at 350°F for 35-40 minutes, until edges are set and center has a slight jiggle. Turn off oven, crack the door, and let bars cool in the oven for 30 minutes. Then remove and cool completely on a wire rack, about 1 hour.
  6. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Make the frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium and beat for 1-2 minutes. Add heavy cream or milk one tablespoon at a time until drizzling consistency is reached.
  8. Lift chilled bars out of the pan using parchment overhang. Cut into 16 squares, wiping the knife clean between cuts. Drizzle or pipe frosting over the top. Garnish with candied ginger or cinnamon if desired.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Do not overmix the batter to prevent cracks. For clean cuts, chill thoroughly and use a warm knife. Bars can be made up to 2 days in advance; add frosting just before serving. Freeze unfrosted bars for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, cheesecake bars, gingerbread, cream cheese frosting, easy dessert

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