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Perfect Gingerbread Cheesecake Bars with Molasses Crust

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These gingerbread cheesecake bars feature a spiced molasses crust and a creamy, tangy cheesecake filling. They’re the perfect make-ahead dessert for the holidays, with no water bath required.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed fine)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons unsulphured molasses
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • ¼ teaspoon salt
  • 24 ounces full-fat cream cheese (three 8-ounce blocks), softened to room temperature
  • ¾ cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsulphured molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Whipped cream (for topping, optional)
  • Caramel sauce (for topping, optional)
  • Candied ginger, finely chopped (for garnish, optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a two-inch overhang on the long sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, ginger, cinnamon, cloves, black pepper, and salt. Stir until evenly distributed. Pour in melted butter and 3 tablespoons molasses. Mix with a fork until the crumbs are fully moistened and clump together when pressed.
  3. Press the crust into the prepared pan in an even layer using the bottom of a measuring cup or flat glass. Press firmly. Do not press the crust up the sides.
  4. Par-bake the crust at 350°F for 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 325°F (163°C).
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add granulated sugar and beat on medium speed for another 2 minutes until light and fluffy. Scrape the bowl again.
  7. Add sour cream and vanilla extract. Beat on low speed until just combined.
  8. Add eggs one at a time, beating on low speed after each addition until the yolk disappears. Scrape the bowl after each addition.
  9. Sprinkle flour, ½ teaspoon cinnamon, and nutmeg over the batter. Add 2 tablespoons molasses. Fold gently with a rubber spatula until just combined.
  10. Pour the cheesecake filling over the crust and spread into an even layer. Gently tap the pan on the counter to release air bubbles.
  11. Bake at 325°F for 35 to 40 minutes, until the edges are set and slightly puffed but the center still wobbles slightly when shaken.
  12. Cool completely on a wire rack (about 2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Use the parchment sling to lift the bars out of the pan. Cut into 12 to 16 bars using a sharp knife, wiping the blade clean between cuts.

Notes

Don’t overmix the batter to avoid cracks. Par-baking the crust is essential to prevent sogginess. Use room temperature ingredients for the smoothest filling. The bars taste even better the next day. For clean cuts, chill thoroughly and wipe the knife between slices.

Nutrition

Keywords: gingerbread cheesecake bars, molasses crust, holiday dessert, cheesecake bars, gingerbread dessert, Christmas dessert, no water bath cheesecake

Find it online: https://flurpchef.com/perfect-gingerbread-cheesecake-bars-with-molasses-crust/