Gingerbread Cheesecake Bars Recipe
These Gingerbread Cheesecake Bars combine the rich, spiced flavors of classic gingerbread cookies with a creamy, luscious cheesecake layer. Perfect for the holiday season or any cozy occasion, these bars feature a buttery gingerbread crust topped with a smooth vanilla cheesecake filling, all baked together to create a delightful dessert that’s both festive and indulgent.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Gingerbread Cookie Dough:
- 1 ½ cups salted butter, softened
- 1 ¼ cups granulated sugar
- ¾ cup packed brown sugar (light or dark)
- ½ cup unsulphured molasses
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (or 325°F if using a glass pan). Line a 9×13-inch baking pan with parchment paper and spray it with nonstick spray to ensure easy removal of the bars.
- Make Gingerbread Dough Base: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then mix in the molasses and eggs until smooth and well combined.
- Add Dry Ingredients to Dough: Gradually add the flour, cinnamon, ground ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves into the wet mixture. Stir just until combined to avoid overworking the dough.
- Prepare Dough Layers: Set aside 2 cups of this gingerbread dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust layer.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and flour, mixing thoroughly. Then add the eggs and vanilla extract, beating until the mixture is creamy and well combined.
- Assemble the Bars: Pour the cheesecake mixture over the gingerbread crust in the pan and spread evenly with a spatula. Next, crumble the reserved 2 cups of gingerbread dough into small blobs and scatter them evenly over the top of the cheesecake layer.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes. If the top starts to brown too quickly, loosely cover the bars with foil after 30 minutes. The bars are done when the center still jiggles slightly but is not liquid.
- Cool and Chill: Remove the baked bars from the oven and allow them to cool completely on a wire rack. Once cool, refrigerate for at least 4 hours or overnight to set properly before slicing.
- Serve: Use the parchment paper to lift the set bars from the pan. Slice into squares and serve chilled or at room temperature for best flavor and texture.
Notes
- For a glass pan, reduce the baking temperature to 325°F to prevent over-browning.
- Cover bars loosely with foil halfway through baking if the top browns too fast.
- Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
- Refrigerate bars overnight for easier slicing and better flavor harmonization.
- Use parchment paper lining to easily lift the bars out for neat slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Allow bars to come to room temperature for about 15 minutes before serving for softer texture.
Keywords: Gingerbread Cheesecake Bars, gingerbread dessert, holiday cheesecake bars, spiced cheesecake, Christmas dessert
Find it online: https://thehungrymason.com/gingerbread-cheesecake-bars-recipe/
