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Best Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These Cozy Gingerbread Cheesecake Bars combine a spicy, molasses-y cookie crust with a silky, tangy cheesecake filling, all topped with a cloud of cream cheese frosting. They’re the perfect comfort dessert for cold days and holiday gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) packed dark brown sugar
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into small cubes
  • 1/3 cup (80ml) molasses (not blackstrap)
  • 1 large egg
  • 16 oz (452g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream
  • 4 oz (113g) cream cheese, softened (for frosting)
  • 1/4 cup (56g) unsalted butter, softened (for frosting)
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on long sides. Grease lightly.
  2. Make the gingerbread crust: In a large bowl, whisk together flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  3. In a small bowl, whisk together molasses and egg. Pour into flour mixture and stir with a rubber spatula until a shaggy dough forms.
  4. Turn dough onto a lightly floured surface. Roll to about 1/4-inch thickness. Transfer to prepared pan, pressing evenly into bottom and 1/2 inch up sides. Prick with a fork.
  5. Bake crust for 12 minutes. Let cool on a wire rack for 10 minutes.
  6. Make cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until combined.
  7. Add eggs one at a time, beating on low speed just until incorporated. Mix in vanilla and sour cream until smooth.
  8. Pour cheesecake filling over par-baked crust and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 25-30 minutes, until edges are set and center is slightly jiggly. Cool in pan on wire rack for 1 hour at room temperature.
  10. Refrigerate for at least 4 hours or overnight.
  11. Make frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating on low speed. Add vanilla and salt, then beat on medium-high for 2 minutes until light and airy.
  12. Spread frosting over chilled cheesecake layer. Use parchment overhang to lift out of pan. Cut into bars using a hot knife for clean slices.

Notes

For best texture, ensure cream cheese and eggs are at room temperature. Don’t overbake the cheesecake; the center should be slightly jiggly. Chill for at least 4 hours before slicing. Use a hot knife for clean cuts. Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, gingerbread, cheesecake bars, easy dessert

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