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Perfect Gingerbread Cheesecake Bars Easy Holiday Dessert

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These gingerbread cheesecake bars combine a crunchy gingersnap crust with a silky spiced cheesecake filling, topped with tangy cream cheese frosting. No water bath required, they’re perfect for holiday gatherings and taste even better the next day.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons crushed gingersnap cookies (for garnish)
  • Fresh rosemary sprigs (optional)
  • Cinnamon sticks (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. In a medium bowl, combine 2 cups crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until moistened like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool on a wire rack.
  3. Make the filling: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add ½ cup sugar and beat 1 minute. Add molasses, 1 teaspoon vanilla, ginger, cinnamon, cloves, and nutmeg; beat on low until combined. Add eggs one at a time, beating on low after each. Fold in 1 tablespoon flour with a spatula.
  4. Pour filling over cooled crust and spread evenly. Tap pan gently to release air bubbles. Bake at 325°F for 30-35 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and let bars cool inside for 10 minutes. Transfer to a wire rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
  5. Make the frosting: In a medium bowl, beat 4 ounces softened cream cheese and ¼ cup softened butter until smooth. Add 1½ cups powdered sugar, ½ teaspoon vanilla, and a pinch of salt. Beat on low until combined, then on medium for 2 minutes until fluffy. If too soft, refrigerate 15 minutes.
  6. Lift chilled bars from pan using parchment sling. Frost the top or pipe individual rosettes. Garnish with crushed gingersnaps and rosemary sprigs if desired.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overmix once eggs are added to prevent cracks. Use the jiggle test to check doneness. Chill at least 4 hours (overnight is best) for clean slices. Bars can be made 2 days ahead and freeze well for up to 3 months.

Nutrition

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

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