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Cozy Gingerbread Cheesecake Bars: Easy & Best Homemade

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These gingerbread cheesecake bars feature a crunchy gingersnap crust, a creamy cheesecake layer, and a spiced gingerbread cake, all topped with a silky cream cheese frosting. They’re the perfect holiday dessert that’s both impressive and easy to make.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 8 ounces or 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (skip if using salted butter)
  • 8 ounces full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup molasses (not blackstrap)
  • 1/2 cup hot water
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar (sifted if clumpy)
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a bowl, add melted butter, sugar, and salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cream cheese layer: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add sugar and beat another minute. Add egg yolk and vanilla, beating just until combined. Set aside at room temperature.
  4. Make the gingerbread cake layer: In a small bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a larger bowl, beat softened butter and brown sugar until light and fluffy, about 3 minutes. Add egg and reserved egg white, beating well after each addition. Beat in molasses. Add half the flour mixture and beat on low until just combined. Add hot water and beat until smooth. Add remaining flour mixture and beat just until no streaks remain.
  5. Assemble the bars: Pour about two-thirds of the gingerbread batter over the pre-baked crust and spread evenly. Drop spoonfuls of cream cheese mixture over the batter, then gently spread into an even layer. Pour remaining gingerbread batter over the cream cheese layer and spread carefully.
  6. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack (about 2 hours). Then refrigerate for at least 2 hours, or overnight.
  7. Make the frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy. Add milk or cream one tablespoon at a time until spreadable. Spread over chilled bars.
  8. Slice and serve: Use parchment handles to lift the block out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for smooth cream cheese layers. Don’t overmix the gingerbread batter to keep it tender. The hot water trick ensures a moist cake. Patience with cooling is essential for clean slices. Use a sharp knife for slicing and wipe between cuts.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, gingerbread, cheesecake, bars, Christmas dessert, easy dessert

Find it online: https://cookluma.com/cozy-gingerbread-cheesecake-bars-easy-and-best-homemade/