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Cozy Gingerbread Cheesecake Bars

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These cozy gingerbread cheesecake bars feature a deep, molasses-rich gingerbread crust topped with a silky, tangy cheesecake layer. They’re a forgiving, crowd-pleasing dessert perfect for holidays or any cozy occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/4 cup molasses (regular, not blackstrap)
  • 1 large egg (room temperature)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (full-fat)
  • 1/4 cup powdered sugar (for dusting, optional)
  • 1/2 cup heavy cream (for whipped cream, optional)
  • 1 tablespoon granulated sugar (for whipped cream, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the gingerbread crust: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  3. In a large bowl, beat cold butter cubes with 1/2 cup granulated sugar using an electric mixer on medium speed until coarse crumbs form, about 2 minutes. Add molasses and egg; beat until just combined.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
  5. Press the dough evenly into the prepared pan using your fingers or the back of a measuring cup.
  6. Pre-bake the crust for 10 minutes. Remove from oven and let cool slightly.
  7. Make the cheesecake filling: In a large bowl, beat softened cream cheese with 1/2 cup granulated sugar on medium speed until smooth, about 2 minutes. Scrape down sides.
  8. Add eggs one at a time, beating on low speed after each addition until just combined. Mix in vanilla extract and sour cream until smooth. Do not overmix.
  9. Pour the cheesecake mixture over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 30-35 minutes, until edges are set and center is slightly jiggly.
  11. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  12. Use parchment overhang to lift the block out of the pan. Cut into 16 squares with a sharp knife, wiping clean between cuts. Dust with powdered sugar before serving, if desired.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the cheesecake batter to avoid cracks. Pre-baking the crust is essential to prevent sogginess. For extra insurance against cracks, use a water bath. Chilling overnight yields the best texture and flavor.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, gingerbread dessert, Christmas dessert, family recipe

Find it online: https://twinkletaste.com/cozy-gingerbread-cheesecake-bars-easy-family-recipe/