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Cozy Gingerbread Cheesecake Bars: Easy Holiday Dessert

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These Cozy Gingerbread Cheesecake Bars are the kind of dessert that makes you stop what you’re doing and just enjoy the moment. They’re not too sweet, not too heavy, and they have that perfect balance of tangy cream cheese and warm, spicy gingerbread.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted and browned
  • 16 ounces (452g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) molasses (not blackstrap — use regular or mild molasses)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. In a small saucepan over medium heat, melt the 6 tablespoons of butter. Swirl the pan occasionally until it turns golden brown and smells nutty (about 3-4 minutes). Remove from heat immediately and pour into a heatproof bowl.
  3. In a medium bowl, combine the graham cracker crumbs, sugar, ginger, cinnamon, cloves, and salt. Pour the warm brown butter over the mixture and stir until evenly moistened. Press firmly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes, then set aside to cool.
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add the sugar and beat until combined.
  6. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Add the vanilla, molasses, ginger, cinnamon, nutmeg, and salt. Mix on low until smooth.
  7. Pour the cheesecake filling over the pre-baked crust. Spread evenly and tap the pan gently to release air bubbles.
  8. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center is slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  9. For the frosting: In a medium bowl, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla and 1 tablespoon heavy cream. Beat until light and fluffy, about 2 minutes.
  10. Spread frosting over chilled cheesecake layer. Lift bars out using parchment overhang, slice into squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t over-bake the cheesecake; the center should be slightly jiggly. Chill time is non-negotiable for clean slices. Brown butter adds a nutty depth to the crust. Use a light-colored pan for browning butter to avoid burning.

Nutrition

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

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