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Cozy Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These cozy gingerbread cheesecake bars feature a crunchy ginger snap crust, a silky spiced cheesecake filling, and a tangy cream cheese frosting. They’re an easy, no-water-bath holiday dessert that’s perfect for gatherings.

Ingredients

Scale
  • 2 cups (about 200g) ginger snap cookies, finely crushed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (452g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, pulse ginger snap cookies into fine crumbs. Transfer to a medium bowl, add 1/4 cup granulated sugar and a pinch of salt, and stir. Pour in 1/2 cup melted butter and mix until crumbs are evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Make the cheesecake filling: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add 1/2 cup granulated sugar and beat for 1 minute. Add eggs one at a time, beating on low after each. Scrape the bowl. Add molasses, 1 teaspoon vanilla, ginger, cinnamon, cloves, and nutmeg; beat on low until combined. Add flour and mix on low until just incorporated. Pour over cooled crust and spread evenly.
  4. Bake for 30-35 minutes, until edges are set and center is slightly jiggly. Cool completely in the pan on a wire rack (1-2 hours), then refrigerate for at least 4 hours or overnight.
  5. Make the frosting: In a medium bowl, beat 4 ounces softened cream cheese and 1/4 cup softened butter on medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating on low. Add 1/2 teaspoon vanilla and 1 tablespoon milk or cream; beat on medium-high for 1-2 minutes until fluffy. Add more milk if needed.
  6. Spread frosting over chilled cheesecake. Slice into 9 or 16 bars using a sharp knife wiped clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix once eggs are added to avoid cracks. The jiggle test is key—center should wobble slightly when done. Chill at least 4 hours for clean slices. For gluten-free, use gluten-free ginger snaps and substitute flour with gluten-free blend or cornstarch. For dairy-free, use vegan cream cheese and butter.

Nutrition

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

Find it online: https://flurpchef.com/cozy-gingerbread-cheesecake-bars-easy-holiday-dessert/