Gingerbread Cheesecake Bars
These Gingerbread Cheesecake Bars combine warm spices with creamy cheesecake in a buttery graham cracker crust—perfect for cozy, festive indulgence!
Servings: 12 servings
Ingredients
For the Crust:
- 2 cups graham cracker crumbs for a buttery, crunchy crust base
- 1/2 cup unsalted butter melted, binds the crust and adds richness
- 1/4 cup granulated sugar sweetens the crust slightly
For the Cheesecake Filling:
- 4 packages cream cheese 8 ounce each, softened, the star of the cheesecake filling
- 1 cup granulated sugar sweetens the cheesecake filling
- 4 large eggs for structure and richness
- 1 tablespoon vanilla extract enhances overall flavor
- 2 teaspoons ground ginger warm, spicy backbone of the gingerbread flavor
- 1 teaspoon ground cinnamon adds warmth and depth
- 1/2 teaspoon ground nutmeg a hint of nutty sweetness
- 1/2 teaspoon ground allspice layers in complexity
- 1 cup sour cream keeps the filling moist and tangy
- 1/4 cup molasses provides that essential dark, rich gingerbread flavor
- 1/2 teaspoon salt balances the sweetness and spices
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the 9x13-inch pan to create the crust layer. Bake for 10 minutes, then remove from the oven and set aside.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating until fully combined.
- Add eggs one at a time, mixing well after each addition to ensure a silky texture. Stir in vanilla extract, ground ginger, cinnamon, nutmeg, allspice, and salt.
- Finally, mix in the sour cream and molasses until the batter is smooth and evenly flavored.
Assemble and Bake
- Pour the cream cheese mixture over the pre-baked crust, spreading it out evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. To prevent cracking, avoid overbaking.
Cool and Chill
- Turn off the oven and crack the oven door open. Let the bars cool in the oven for about an hour to prevent sudden temperature changes.
- Transfer the pan to a cooling rack and allow the bars to reach room temperature. Then, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake fully set.
Slice and Serve
- Once chilled, remove the bars from the refrigerator. Run a sharp knife along the edges of the pan to loosen, then cut into squares or rectangles.
- For clean cuts, dip your knife in hot water and wipe it dry between slices. Serve plain or with a dollop of whipped cream for extra indulgence.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Aluminum foil
- Cooling rack
Notes
- Use crushed ginger snaps instead of graham cracker crumbs for a spicier crust.
- Chill bars overnight for easier slicing and enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
