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Creamy Gingerbread Cheesecake Bars

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A rich, creamy, and spiced holiday dessert featuring a graham cracker crust and a smooth gingerbread-infused cheesecake filling. These bars are forgiving to make, resistant to cracking, and improve in flavor after chilling.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground ginger
  • 24 ounces full-fat cream cheese, softened
  • 1 cup sour cream
  • ½ cup heavy cream
  • 4 large eggs, room temperature
  • 1 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving (optional)
  • Crushed ginger cookies, for garnish (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch metal baking pan with parchment paper, leaving an overhang on the long sides, and spray lightly with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ½ teaspoon ground ginger. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
  4. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth (2-3 minutes). Scrape down the bowl.
  5. Add brown sugar and beat until combined. Add sour cream, heavy cream, molasses, cinnamon, 1 teaspoon ginger, cloves, nutmeg, salt, and vanilla. Beat on low speed just until incorporated.
  6. Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix. Scrape the bowl one last time.
  7. Pour the batter over the cooled crust and smooth the top.
  8. Bake for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle.
  9. Turn off the oven and crack the door open. Let the bars sit in the oven for 1 hour to cool gradually.
  10. Remove from the oven and let cool completely to room temperature.
  11. Refrigerate for at least 4 hours, preferably overnight, to set.
  12. Use the parchment overhang to lift the bars out. Cut into squares using a sharp knife dipped in hot water and dried between cuts.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air bubbles. The bars must be chilled for at least 4 hours to set properly. For best flavor, make them a day in advance.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, cream cheese bars, easy cheesecake recipe, winter baking, gingerbread bars, graham cracker crust

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