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Irresistible Gingerbread Cheesecake Bars – Best Easy Holiday Dessert

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These gingerbread cheesecake bars feature a thick, spicy molasses crust and a creamy, tangy cheesecake layer with warm holiday spices. They’re easy to make, require no water bath, and are perfect for holiday gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup unsulphured molasses
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ cup sour cream, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: In a large bowl, whisk together flour, ½ cup sugar, 1 teaspoon ginger, 1 teaspoon cinnamon, cloves, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse meal with pea-sized butter pieces. Add molasses and stir with a fork until dough comes together.
  3. Press crust mixture firmly and evenly into the prepared pan. Bake for 12 minutes until set and just barely golden around edges. Remove and let cool on a wire rack. Keep oven on.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat for 1 minute until fluffy.
  5. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla, ½ teaspoon cinnamon, ¼ teaspoon ginger, and nutmeg; mix on low until combined.
  6. Fold in sour cream gently with a spatula until smooth.
  7. Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 28-32 minutes until edges are set and center jiggles slightly when shaken.
  9. Cool completely on a wire rack (about 1 hour), then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment handles to lift bars out of pan. Slice into 9 or 16 bars with a sharp knife, wiping blade between cuts. Serve cold or at room temperature.

Notes

For best results, use room temperature ingredients. Do not overmix the filling. The bars taste even better the next day. For clean slices, chill thoroughly and use a hot knife. Freeze for up to 3 months.

Nutrition

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

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