Gingerbread Cheesecake Bars Recipe
These Gingerbread Cheesecake Bars feature a rich and spiced gingerbread cookie base layered with a smooth, creamy cheesecake topping. Perfectly seasoned with warm spices like cinnamon, ginger, nutmeg, and cloves, these bars combine the festive flavors of gingerbread with luscious cheesecake for a delicious holiday treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Gingerbread Cookie Dough:
- 1 ½ cups salted butter, softened
- 1 ¼ cups granulated sugar
- ¾ cup packed brown sugar (light or dark)
- ½ cup unsulphured molasses
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (325°F if using a glass pan). Line a 9×13-inch baking pan with parchment paper and spray with nonstick spray to prevent sticking.
- Make Gingerbread Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes fluffy. Add the molasses and eggs, mixing until smooth and fully combined.
- Add Dry Ingredients to Dough: Incorporate the flour, cinnamon, ground ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves into the wet ingredients. Mix just until combined to avoid overworking the dough.
- Reserve Dough and Press Base Layer: Set aside 2 cups of the cookie dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base layer.
- Prepare Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth. Add sugar and flour, blending well. Then add the eggs and vanilla extract, beating until the mixture is creamy and well combined.
- Assemble Bars: Pour the cheesecake mixture over the pressed cookie dough base, spreading it evenly. Crumble the reserved cookie dough over the top in small blobs to create a streusel-like topping.
- Bake: Bake the assembled bars for 45 to 55 minutes. If the top begins to brown too quickly, cover loosely with foil after 30 minutes. The cheesecake should still jiggle slightly in the center when done.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly.
- Serve: Use the parchment paper to lift the bars out of the pan. Slice into bars and serve chilled or at room temperature for the best texture and flavor.
Notes
- Using parchment paper makes it easier to lift the bars out of the pan for slicing.
- Adjust baking time if using a glass pan by lowering the temperature to 325°F to prevent overbrowning.
- Ensure cream cheese is fully softened for a smooth cheesecake layer without lumps.
- Bars can be stored in the refrigerator for up to 5 days, wrapped tightly to maintain freshness.
- Allow bars to come to room temperature before serving for optimal flavor.
Keywords: Gingerbread, Cheesecake Bars, Holiday Dessert, Spiced Bars, Festive Dessert, Christmas Treat, Cream Cheese Bars
Find it online: https://todayfoodrecipe.com/gingerbread-cheesecake-bars-recipe/
