Description

These gingerbread cheesecake bars feature a spicy gingerbread crust, a silky cheesecake filling, and a light molasses whipped cream. They are the perfect holiday dessert that is both forgiving to make and impressive to serve.

Ingredients

Scale

1 ½ cups (180g) all-purpose flour
½ cup (100g) packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup (113g) unsalted butter, cold and cubed
¼ cup (60ml) unsulphured molasses
16 oz (452g) cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
¼ cup (60ml) sour cream, room temperature
1 cup (240ml) heavy cream, cold
2 tablespoons unsulphured molasses
1 tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
In a food processor, combine flour, dark brown sugar, ginger, cinnamon, cloves, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with pea-sized butter pieces. Add molasses and pulse until dough comes together. Press evenly into the prepared pan. Bake for 12 minutes. Set aside to cool slightly.
In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat for 1 minute. Add eggs one at a time, beating on low after each addition. Add vanilla, flour, and sour cream; beat on low until just combined.
Pour cheesecake filling over pre-baked crust and spread evenly. Tap pan gently to release air bubbles. Bake for 28 to 32 minutes, until edges are set but center jiggles slightly. Turn off oven, crack door, and let bars sit inside for 10 minutes. Transfer to a wire rack and cool completely (about 1 hour).
Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Just before serving, in a chilled bowl, combine heavy cream, 2 tablespoons molasses, powdered sugar, and ½ teaspoon vanilla. Beat on medium-high until soft peaks form.
Lift bars out using parchment sling. Slice into 9 or 16 squares with a sharp knife, wiping blade clean between cuts. Serve with a dollop of molasses whipped cream.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the cheesecake batter to avoid cracks. For clean slices, run the knife under hot water and wipe dry between cuts. Bars can be made up to 3 days ahead; add whipped cream just before serving. Freeze bars plain for up to 3 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 285
Sugar: 18
Sodium: 180
Fat: 18
Saturated Fat: 11
Carbohydrates: 28
Fiber: 1
Protein: 5

Keywords: gingerbread cheesecake bars, molasses whipped cream, holiday dessert, Christmas bars, gingerbread dessert