Description
These gingerbread cheesecake bars feature a spiced gingerbread base topped with a silky, tangy cheesecake layer and finished with a creamy cream cheese frosting. They’re a happy accident turned holiday favorite, perfect for parties or a quiet evening.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 16 ounces full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 4 ounces full-fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted if lumpy
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
- Make the gingerbread base: In a large bowl, whisk together melted butter, brown sugar, and molasses until smooth. Add the egg and vanilla, and whisk until combined.
- In a separate medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add to the wet mixture, stirring with a spatula until just combined. The dough will be thick and slightly sticky. Scrape into the prepared pan and press into an even layer.
- Bake the base for 12 to 14 minutes, until set and slightly puffed but not browned. Remove from oven and let cool on a rack for 10 minutes. Keep the oven on.
- Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add granulated sugar and beat for another minute. Add eggs one at a time, beating on low after each just until incorporated. Scrape down the sides. Add vanilla and sour cream, and beat on low until smooth.
- Pour the cheesecake mixture over the slightly cooled gingerbread base. Spread evenly to the edges. Tap the pan gently on the counter to release air bubbles.
- Bake for 25 to 30 minutes, until edges are set and slightly puffed but the center still jiggles slightly. Remove from oven and cool completely on a rack (about 1 hour). Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Make the frosting: In a small bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until combined. Add milk 1 tablespoon at a time until spreadable consistency.
- Once bars are fully chilled, lift them out of the pan using the parchment overhang. Spread frosting evenly over the top. Slice into 12 to 16 squares using a sharp knife, wiping the knife clean between cuts.
Notes
Don’t overbake the cheesecake layer; the center should still jiggle slightly. Room temperature ingredients are crucial for a smooth cheesecake. Line the pan with parchment for easy removal. Chill overnight for best texture and flavor. Use a sharp knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 36
- Protein: 5
Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, Christmas bars, gingerbread dessert