Description
These Gingerbread Cheesecake Bars combine the festive flavors of gingerbread spices with a smooth, creamy cheesecake layer atop a crunchy gingersnap crust. Perfectly balanced with warm spices like ginger, cinnamon, and cloves, and topped with whipped cream and crushed gingersnap cookies, these bars make an irresistible holiday dessert or anytime treat.
Ingredients
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 paste
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 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 paste
- 1/2 cup crushed gingersnap cookies (optional, for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
- Make the Crust: Use a food processor to pulse the gingersnap cookies until they become fine crumbs. In a bowl, mix the cookie crumbs with melted butter and granulated sugar until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust for 10 minutes in the preheated oven. Once baked, remove from the oven and allow it to cool while preparing the cheesecake layer. Reduce oven temperature to 325°F (163°C) afterwards.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese with sour cream until smooth and creamy. Add both the brown sugar and granulated sugar, mixing until combined. Add eggs one at a time, beating well after each addition. Then mix in molasses, vanilla paste, ground ginger, cinnamon, cloves, flour, and salt until the batter is smooth and well blended.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled gingersnap crust, spreading it evenly. Place the baking pan in a water bath (by placing the pan in a larger pan with hot water) and bake for 40-45 minutes, until the edges are set but the center still slightly jiggles when moved. After baking, prop the oven door slightly open and leave the bars inside for 1 hour to cool gradually.
- Cool Completely: Remove the cheesecake bars from the oven and cooling rack, letting them cool completely in the pan to room temperature.
- Make Whipped Cream Topping: In a large bowl, whip the cold heavy cream with powdered sugar and vanilla paste using a hand or stand mixer until stiff peaks form.
- Top and Chill: Spread the whipped cream evenly over the cooled cheesecake bars. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours or overnight to set fully.
- Serve: Before serving, sprinkle the top with crushed gingersnap cookies if desired. Use the parchment paper overhang to lift the bars out of the pan and slice into 12 pieces. Enjoy your festive gingerbread cheesecake bars!
Notes
- Using a water bath prevents cracks in the cheesecake and ensures even baking.
- Makes 12 bars; store leftovers refrigerated for up to 3 days.
- For easier removal, let the bars chill overnight.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Crushed gingersnap topping is optional but adds a lovely texture contrast.
