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Perfect Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These Perfect Gingerbread Cheesecake Bars combine a warm, spiced gingerbread base with a silky, tangy cheesecake layer, all topped with a generous cream cheese frosting. They’re a foolproof, crowd-pleasing holiday dessert that’s quick to make and perfect for cookie swaps or festive gatherings.

Ingredients

Scale
  • For the Gingerbread Layer:
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (170g) unsulphured molasses
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • For the Cheesecake Layer:
  • 16 oz (454g) cream cheese, softened (two 8-ounce blocks)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly spray with non-stick cooking spray.
  2. Make the gingerbread base: In a large bowl, whisk together melted butter, molasses, and brown sugar until smooth. Add the egg and whisk until fully incorporated.
  3. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Pour dry ingredients into wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
  4. Spread the gingerbread mixture evenly into the prepared pan. Bake for 12-14 minutes, until just set and firm to the touch. Let cool on a wire rack for 10 minutes.
  5. Make the cheesecake layer: In a large mixing bowl, beat softened cream cheese with an electric hand mixer on medium speed until smooth (about 2 minutes). Add granulated sugar and beat for another minute until light and fluffy.
  6. Add sour cream and vanilla extract, beat until combined. Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overbeat.
  7. Pour cheesecake mixture over the slightly cooled gingerbread base and spread evenly. Bake for 25-30 minutes, until edges are set and center jiggles slightly when shaken.
  8. Let bars cool completely in the pan on a wire rack (about 1 hour). Then refrigerate for at least 4 hours, or overnight.
  9. Make the cream cheese frosting: In a medium bowl, beat softened cream cheese and butter until smooth (about 2 minutes). Add powdered sugar, vanilla extract, and salt. Beat on low until combined, then increase to medium and beat for 1-2 minutes until light and fluffy.
  10. Spread frosting evenly over chilled cheesecake layer. Use parchment handles to lift bars out of pan. Slice into 24 bars (6 rows by 4 rows) using a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Use full-fat cream cheese for best results. Room temperature ingredients are crucial for a smooth cheesecake layer. Do not overmix the cheesecake batter to prevent cracking. Chill overnight for best flavor and texture. For clean slices, use a hot knife and wipe clean between cuts.

Nutrition

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

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