Print

Creamy Gingerbread Cheesecake Bars

gingerbread cheesecake bars - featured image
Print Recipe

A rich and comforting holiday dessert featuring a dense, fudgy gingerbread crust and a smooth, tangy cream cheese filling. These bars are make-ahead friendly and offer a sophisticated balance of spicy molasses and sweet cream cheese.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons gingerbread spice blend (1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 tablespoons blackstrap molasses
  • 16 ounces full-fat brick-style cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses
  • Flaky sea salt for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons gingerbread spice blend.
  3. In a separate bowl, cream together 1/2 cup softened butter and 1/2 cup brown sugar until resembling wet sand. Stir in 2 tablespoons blackstrap molasses.
  4. Fold the dry ingredients into the wet mixture until just combined. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  5. Bake the crust for 12 minutes. Remove and let cool slightly while making the filling.
  6. In a large bowl, beat 16 ounces cream cheese until smooth. Add 1 cup granulated sugar and beat until combined.
  7. Add 2 eggs one at a time, mixing on low speed just until incorporated. Stir in 1 teaspoon vanilla extract and 1 tablespoon molasses.
  8. Pour filling over the partially baked crust and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 25-30 minutes until edges are set but the center has a slight jiggle.
  10. Turn off the oven, crack the door open, and let bars sit in the oven for 1 hour to cool gradually.
  11. Remove from oven and cool completely on a wire rack.
  12. Cover and refrigerate for at least 4 hours, preferably overnight, before cutting into squares.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent curdling and lumps. Do not overmix the batter after adding eggs to avoid cracking. The bars must be chilled for at least 4 hours to set properly. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Nutrition

Keywords: gingerbread, cheesecake bars, holiday dessert, molasses, cream cheese, easy baking, make-ahead dessert

Find it online: https://sagestirs.com/creamy-gingerbread-cheesecake-bars-easy-holiday-dessert/