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Creamy Gingerbread Cheesecake Bars

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A quick and easy holiday dessert featuring a molasses-spiced graham cracker crust and a rich, creamy cheesecake filling. Perfect for last-minute gatherings or cozy weeknights.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 1 pinch salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • ½ cup sour cream, full fat
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease with butter spray.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, molasses, ginger, cinnamon, and salt until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup.
  4. Bake the crust for 8-10 minutes until toasty, then remove and let it cool while making the filling.
  5. In a large bowl, beat the softened cream cheese on medium speed until completely smooth (2-3 minutes). Scrape down the sides.
  6. Add sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then increase speed to make it fluffy. Scrape the bowl again.
  7. Add eggs and the extra yolk one at a time, mixing on low speed just until blended. Do not overmix.
  8. Stir in sour cream and flour by hand with a spatula until just combined. The batter should be thick and glossy.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Bake for 35-40 minutes until edges are set and the center has a slight jiggle.
  11. Turn off the oven and crack the door open. Let the bars sit in the cooling oven for 1 hour to prevent cracking.
  12. Remove from oven and let cool to room temperature.
  13. Refrigerate for at least 4 hours, preferably overnight, before cutting into squares.

Notes

Ensure cream cheese is at room temperature to avoid lumps and overmixing. Do not open the oven door while baking. The bars must be completely chilled before cutting for clean slices. They can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, easy cheesecake bars, molasses crust, cream cheese dessert, quick dessert, fall baking

Find it online: https://lunafeast.com/creamy-gingerbread-cheesecake-bars-15-minute-easy-holiday-dessert/