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Gingerbread Cheesecake Bars Recipe

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★★★★★

4.6 from 66 reviews

These gingerbread cheesecake bars combine a spiced gingersnap crust with a creamy gingerbread-flavored cheesecake layer, topped with fluffy whipped cream and optional crushed gingersnap cookies for added crunch. Perfectly balanced with warm holiday spices, these bars are a festive dessert that offers rich, smooth texture and delightful flavors in every bite.

Ingredients

Scale

Crust

  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 gingersnap cookies)
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon granulated sugar

Cheesecake Layer

  • 16 ounces (2 packages) cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt

Topping

  • 2/3 cup heavy cream (very cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to help with easy removal of the bars later.
  2. Make the Crust: Use a food processor to pulse the gingersnap cookies into fine crumbs. Combine the crumbs with melted butter and 1 tablespoon granulated sugar until well mixed. Press this mixture evenly into the bottom of the prepared pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and let it cool while you prepare the cheesecake layer.
  4. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake filling.
  5. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with sour cream until smooth and creamy. Add both granulated and brown sugar, mixing to combine. Incorporate the eggs one at a time, beating well after each addition. Then mix in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, flour, and salt until fully combined with a uniform creamy texture.
  6. Assemble the Bars: Pour the gingerbread-spiced cheesecake filling over the cooled gingersnap crust, spreading it evenly with a spatula.
  7. Bake Cheesecake in Water Bath: Place the baking pan in a water bath and bake at 325°F for 40-45 minutes until the edges are set but the center still slightly jiggles when shaken gently.
  8. Cool Gradually: After baking, leave the cheesecake bars in the oven with the door slightly ajar for about an hour to cool gradually. This helps prevent cracking.
  9. Cool Completely: Remove the bars from the oven and allow them to cool fully in the pan on a wire rack.
  10. Prepare the Whipped Cream Topping: In a large bowl, whip very cold heavy cream with vanilla extract and powdered sugar using a hand or stand mixer until stiff peaks form.
  11. Top the Cheesecake Bars: Spread the whipped cream evenly over the fully cooled cheesecake bars.
  12. Chill: Cover the pan with plastic wrap and chill in the refrigerator for 3-4 hours or overnight to set the cheesecake and topping properly.
  13. Serve: Before serving, sprinkle the optional crushed gingersnap cookies over the whipped cream topping. Slice into bars and enjoy your gingerbread cheesecake bars!

Notes

  • Using a water bath helps baking the cheesecake gently and prevents cracking.
  • Ensure the cream cheese is fully softened for a smooth cheesecake texture.
  • Chilling overnight improves flavor and texture for best results.
  • The crushed gingersnap topping is optional but adds nice texture and decoration.
  • Be sure to whip the heavy cream until stiff peaks form to hold the topping well.
  • Use parchment paper with overhang for easy removal of cheesecake bars without damage.

Keywords: gingerbread cheesecake bars, holiday dessert, gingersnap crust, spiced cheesecake, whipped cream topping

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