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Spiced Gingerbread Cheesecake Bars: 12 Joyful Bites

Gingerbread Cheesecake Bars
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Capture the essence of the holidays with these delightful Gingerbread Cheesecake Bars. A spiced gingerbread crust meets a creamy, dreamy cheesecake filling, topped with a touch of whipped cream and a sprinkle of cinnamon. It’s a taste of cherished memories in every bite.

Ingredients

Scale
  • For the Gingerbread Crust:
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • For Topping (Optional):
  • Whipped cream
  • Ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Make the gingerbread crust: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Press about two-thirds of the gingerbread dough evenly into the bottom of the prepared baking pan. Reserve the remaining dough for the topping.
  7. Bake the crust for 10-12 minutes, until lightly golden. Remove from oven and let cool slightly.
  8. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  9. Beat in the eggs one at a time, mixing well after each addition.
  10. Stir in the sour cream, vanilla extract, ginger, cinnamon, and cloves until just combined.
  11. Pour the cheesecake filling over the partially baked gingerbread crust.
  12. Crumble the remaining gingerbread dough over the top of the cheesecake filling.
  13. Bake for 35-45 minutes, or until the edges are set and the center is almost set but still slightly jiggly.
  14. Let the bars cool completely in the pan on a wire rack.
  15. Once cooled, cut into bars. Serve plain or with whipped cream and a sprinkle of cinnamon.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • Do not overmix the cheesecake batter; this can cause cracks.
  • These bars can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delishdiarist.com/gingerbread-cheesecake-bars/