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Best Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These Best Gingerbread Cheesecake Bars are a tribute to a beloved Portland bakery, featuring a spiced gingerbread crust and a silky cheesecake filling. Perfect for holiday parties, they’re make-ahead, freezer-friendly, and require no water bath.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ cup molasses (unsulphured)
  • 1 large egg
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract (pure)
  • 1 tablespoon all-purpose flour
  • ¼ cup powdered sugar (for dusting)
  • Fresh cranberries and rosemary sprigs (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on long sides. Lightly grease parchment.
  2. Make the gingerbread crust: In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt. Cut in cold butter cubes using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces.
  3. In a small bowl, whisk together molasses and egg until smooth. Pour into flour-butter mixture and mix with a fork until dough just comes together (shaggy and slightly sticky).
  4. Press about two-thirds of the dough firmly and evenly into the prepared pan. Bake for 12 minutes, then remove and let cool slightly.
  5. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down sides. Add sugar and beat for 1 minute until combined.
  6. Add eggs one at a time, beating on low speed just until incorporated. Add sour cream, vanilla extract, and flour; mix on low until just combined. Mixture should be smooth and silky.
  7. Pour cheesecake filling over par-baked crust and spread evenly. Crumble remaining gingerbread dough over the top (some pieces may sink).
  8. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly when shaken. Top should be lightly golden.
  9. Place pan on a wire rack and cool completely at room temperature (1-2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Once fully chilled, use parchment handles to lift the block out of the pan. Place on a cutting board and cut into 24 even bars (6 rows by 4 rows) using a sharp knife. Wipe knife clean between slices. Dust with powdered sugar just before serving.

Notes

Room temperature ingredients are crucial for a smooth, crack-free cheesecake. Do not overmix the filling. The jiggle test is key: center should wobble like Jell-O when done. For clean slices, use a hot knife and wipe between cuts. Bars can be made up to 3 days ahead and freeze well for up to 2 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, Christmas bars, gingerbread dessert, cheesecake bars, holiday party dessert, make-ahead dessert

Find it online: https://lumalunch.com/best-gingerbread-cheesecake-bars-easy-holiday-dessert/