Description
These gingerbread cheesecake bars combine the cozy, spicy warmth of gingerbread with the silky, indulgent richness of cheesecake in an easy bar form. No water bath needed, just a buttery crust, spiced gingerbread layer, and a gorgeous cream cheese swirl that makes them a holiday favorite.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1/4 cup molasses (unsulphured)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with cooking spray or butter.
- In a medium mixing bowl, whisk together the flour, granulated sugar, ground ginger, cinnamon, cloves, salt, and baking soda. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces still visible (about 2-3 minutes).
- In a small bowl, whisk together the beaten egg, molasses, and vanilla extract. Pour this into the flour-butter mixture and stir with a fork until a shaggy dough forms. Reserve about 1/2 cup of this mixture for the topping. Press the remaining dough evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
- In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat until combined. Add the egg yolk and vanilla extract, then beat on low speed just until incorporated.
- Spread the cream cheese mixture evenly over the pre-baked crust. Dollop the reserved crust mixture over the cream cheese layer in small spoonfuls. Use a knife or toothpick to gently swirl the two layers together with a few figure-eight motions.
- Bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. The cream cheese swirl should look matte, not wet. A toothpick inserted into the gingerbread layer should come out with a few moist crumbs.
- Let the bars cool in the pan on a wire rack for 1 hour at room temperature. Then transfer the pan to the refrigerator and chill for at least 4 hours, or overnight.
- Once fully chilled, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board and use a sharp knife to slice into 16 squares (4 rows by 4 rows). Wipe the knife clean between each slice. Serve cold or at room temperature.
Notes
Don’t skip the chilling step—the bars need at least 4 hours to set properly for clean slices. Keep butter cold for a flaky crust. Use room temperature cream cheese for a smooth swirl. For clean slices, run the knife under hot water and wipe clean between each cut. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: gingerbread cheesecake bars, cream cheese swirl, holiday dessert, Christmas bars, gingerbread dessert, easy cheesecake bars