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Perfect Creamy Gingerbread Cheesecake Bars

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These creamy gingerbread cheesecake bars feature a spiced gingerbread crust, a silky cheesecake layer, and a tangy cream cheese frosting. They’re the perfect make-ahead dessert for holiday gatherings, slicing cleanly and tasting like a bakery treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup packed dark brown sugar
  • 1 large egg, room temperature
  • ½ cup unsulphured molasses (not blackstrap)
  • 16 ounces full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • 4 ounces cream cheese, softened (for frosting)
  • ¼ cup unsalted butter, softened (for frosting)
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract (for frosting)
  • 1 tablespoon heavy cream or milk (if needed for frosting consistency)

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 grease the parchment.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a larger bowl, beat softened butter and brown sugar until light and fluffy (about 2 minutes). Add egg and molasses, beat until combined.
  4. Gradually add dry ingredients to wet, mixing on low speed until just combined. Press dough evenly into prepared pan.
  5. Bake crust for 10 minutes at 350°F. Remove and set aside to cool slightly.
  6. In a large bowl, beat softened cream cheese and granulated sugar until smooth (about 2 minutes). Add eggs one at a time, beating on low after each. Add vanilla and sour cream, mix on low until combined.
  7. Pour cheesecake filling over par-baked crust and spread evenly.
  8. Reduce oven temperature to 325°F (163°C). Bake for 30-35 minutes, until edges are set and center jiggles slightly.
  9. Turn off oven, crack door open, and let bars sit inside for 10 minutes. Then remove and cool completely on a rack.
  10. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. For frosting: Beat softened cream cheese and butter until smooth. Add sifted powdered sugar and vanilla, beat on low until combined. Add heavy cream or milk if needed for spreadable consistency.
  12. Spread frosting over chilled cheesecake layer. Lift bars out using parchment sling. Slice into 16 squares, wiping knife clean between cuts.

Notes

Let cream cheese, eggs, and sour cream sit at room temperature for at least 30 minutes before starting. Do not overmix the cheesecake filling to avoid cracks. For clean slices, use a sharp knife and wipe it clean between cuts. Bars can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, cheesecake bars, gingerbread dessert

Find it online: https://tablemira.com/perfect-creamy-gingerbread-cheesecake-bars/