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Ultimate Gingerbread Cheesecake Bars – Easy Holiday Dessert

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These Ultimate Gingerbread Cheesecake Bars feature a spiced gingerbread crust, silky cheesecake filling, and tangy cream cheese frosting. They’re quick to make, travel well, and are perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup packed brown sugar
  • ½ cup molasses (not blackstrap)
  • 1 large egg, room temperature
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a larger bowl, beat softened butter and brown sugar until light and fluffy, about 3 minutes. Add molasses and egg, beating until combined. Gradually add dry ingredients, mixing on low until just combined.
  4. Press the gingerbread dough evenly into the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  5. In a clean bowl, beat softened cream cheese and granulated sugar until smooth, about 2 minutes. Add eggs one at a time, beating on low after each. Stir in vanilla and sour cream until smooth.
  6. Pour cheesecake filling over the par-baked crust and spread evenly. Tap the pan gently to release air bubbles. Bake for 25-30 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack, about 1 hour.
  7. For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and 1 tablespoon milk. Beat until light and creamy, adding more milk if needed.
  8. Once bars are completely cool, spread frosting evenly over the top. Cover and refrigerate for at least 2 hours or overnight.
  9. Using parchment overhang, lift bars out of pan. Slice into squares with a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature ingredients for best results. Don’t overbake the cheesecake layer; the center should still jiggle. Chill before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan cream cheese, butter, and a flax egg.

Nutrition

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

Find it online: https://tinastirs.com/ultimate-gingerbread-cheesecake-bars-easy-holiday-dessert/