Print

Gingerbread Cheesecake Bars

Gingerbread Cheesecake Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Gingerbread Cheesecake Bars, a perfect blend of spiced gingerbread and creamy cheesecake that will make your holiday celebrations even more special. These bars are not only easy to prepare but also look stunning on any dessert table. With warm notes of cinnamon and ginger, coupled with a rich, velvety filling, they’re sure to impress family and friends alike. Whether served at festive gatherings or enjoyed as a cozy treat at home, these bars offer a shareable portion that’s perfect for any occasion.

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) and line a 9×13 inch baking pan with parchment paper.
  2. In a mixing bowl, beat together softened butter and light brown sugar. Add molasses, eggs, and vanilla; blend well.
  3. Whisk together flour, salt, cinnamon, ginger, and nutmeg in another bowl. Slowly add to the wet mixture until combined. Spread evenly in the prepared pan.
  4. Bake the crust for 15 minutes until slightly firm; cool.
  5. Beat softened cream cheese until smooth; mix in sugars, sour cream, eggs one at a time, vanilla bean paste or extract, lemon juice, and salt until smooth.
  6. Pour cheesecake filling over the cooled crust and bake for an additional 25–30 minutes or until set but wobbly in the center.
  7. Cool at room temperature before refrigerating for at least four hours or overnight before slicing into bars.

Nutrition

Find it online: https://yayarecipes.com/gingerbread-cheesecake-bars/