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Gingerbread Cheesecake Bars

Gingerbread Cheesecake Bars

Indulge in the festive delight of Gingerbread Cheesecake Bars, a perfect blend of spiced gingerbread and creamy cheesecake that brings warmth and cheer to any gathering. These bars are not only easy to prepare but also a stunning centerpiece for your holiday dessert table. With a rich flavor profile and an inviting aroma, they are sure to impress family and friends alike. Whether topped with festive decorations or served with whipped cream, these bars make for a delightful treat that can be enjoyed chilled or at room temperature.

  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 16 servings 1x

Ingredients

Scale
  • 1 cup (2 sticks; 220g) unsalted butter (softened to room temperature)
  • 1 cup (200g) light brown sugar (packed)
  • 1/2 cup (170g) unsulphured molasses
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) all-purpose flour (gluten-free if needed)
  • 1 teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 (8-ounce) packages full-fat block cream cheese (softened to room temperature)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar (packed)
  • 1/2 cup (114g) sour cream (room temperature)
  • 6 large eggs (room temperature)
  • 1 Tablespoon vanilla bean paste or vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a mixing bowl, beat together softened butter and light brown sugar until creamy. Mix in molasses, eggs, and vanilla extract.
  3. In another bowl, whisk together flour, salt, cinnamon, ginger, and nutmeg. Gradually combine the dry ingredients into the wet mixture until blended.
  4. Spread the gingerbread base evenly in the prepared pan and bake for 15-20 minutes until slightly soft in the center.
  5. For the cheesecake layer, beat cream cheese until smooth. Gradually incorporate granulated sugar and light brown sugar until fluffy.
  6. Add sour cream, eggs one at a time, vanilla bean paste or extract, lemon juice, and salt; mix until creamy.
  7. Pour cheesecake batter over the cooled gingerbread base and smooth out gently. Bake for an additional 25-30 minutes or until set around the edges but slightly jiggly in the center.
  8. Let cool completely before refrigerating for at least four hours or overnight. Cut into squares and serve chilled or at room temperature.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: Ensure all ingredients are at room temperature for a smoother texture. Customize with additional spices like cloves or chocolate chips for extra flavor. Garnish with whipped cream or mini gingerbread men for a festive touch.

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