Print

Ultimate Gingerbread Cheesecake Bars Recipe with Cream Cheese Frosting

gingerbread cheesecake bars - featured image
Print Recipe

These Ultimate Gingerbread Cheesecake Bars combine a spicy gingersnap crust with a creamy, molasses-spiced cheesecake filling, all topped with a silky cream cheese frosting. No water bath needed, they’re easy to make and perfect for holiday gatherings or cozy winter weekends.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) full-fat cream cheese, softened
  • 2/3 cup (135g) packed light brown sugar
  • 1/4 cup (60ml) unsulphured molasses
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 4 ounces (113g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream or milk (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine gingersnap crumbs, melted butter, sugar, and salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and set. Let cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add brown sugar and molasses; beat until combined. Add eggs one at a time, beating on low after each just until incorporated.
  4. Add vanilla, ginger, cinnamon, cloves, nutmeg, and flour. Beat on low until just combined. Scrape bowl with a rubber spatula.
  5. Pour cheesecake filling over warm crust and spread evenly. Tap pan on counter to release air bubbles. Bake at 350°F (175°C) for 25-30 minutes. Edges should be set and slightly puffed, center should have a slight jiggle.
  6. Cool bars in pan on a wire rack for 1 hour. Transfer to refrigerator and chill for at least 4 hours, preferably overnight.
  7. Make the frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla; beat on low until combined, then increase to medium until light and fluffy. Add heavy cream one tablespoon at a time until desired consistency.
  8. Use parchment overhang to lift bars out of pan. Spread frosting evenly over top. Use a sharp knife to cut into 16 squares, wiping knife clean between cuts.

Notes

Room temperature cream cheese and eggs are crucial for a smooth filling. Don’t overmix once flour and spices are added. The center should still jiggle when done. Chill for at least 4 hours for clean slices. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, cheesecake bars, cream cheese frosting, gingerbread recipe, easy cheesecake, no water bath cheesecake

Find it online: https://islatable.com/ultimate-gingerbread-cheesecake-bars-recipe-with-cream-cheese-frosting/