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Gingerbread Cheesecake Bars

Gingerbread Cheesecake Bars

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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6 people
Ingredients Method Video

Ingredients
  

For the gingerbread crust
  • 2 ½ cups gingerbread cookie or gingersnap crumbs about 10–12 cookies
  • ¼ cup packed light brown sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 6 tbsp ¾ stick / 85 g unsalted butter, melted
For the cheesecake filling
  • 24 oz 3 × 8-oz cream cheese, room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs + 1 large egg yolk room temperature
  • ½ cup sour cream room temperature
  • 1/3 cup molasses not blackstrap — this gives that classic gingerbread flavor
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Pinch of salt
Optional toppings
  • Whipped cream or stabilized whipped cream
  • Crushed gingersnaps
  • Drizzle of caramel or molasses glaze
  • Candied ginger pieces

Method
 

Step 1 — Prep
  1. Preheat the oven to 350°F (175°C).
  2. Line a 9×13-inch pan with parchment paper, letting excess hang over two opposite sides for easy removal. Lightly grease the exposed sides.
Step 2 — Make the gingerbread crust
  1. Pulse the gingersnaps or gingerbread cookies in a food processor until fine crumbs form (or place cookies in a zip bag and crush with a rolling pin).
  2. In a bowl, mix crumbs, brown sugar, ginger, cinnamon, and a pinch of salt.
  3. Stir in the melted butter until the mixture resembles wet sand.
  4. Press evenly into the bottom of the prepared pan (I use the flat bottom of a measuring cup to compact it).
  5. Bake the crust for 8–10 minutes until it smells toasty. Remove and let cool slightly while you make the filling.
Step 3 — Make the cheesecake filling
  1. With a stand mixer or hand mixer, beat the room-temperature cream cheese on medium speed until completely smooth and lump-free (about 2–3 minutes).
  2. Add the granulated sugar and brown sugar and beat until combined and glossy.
  3. Beat in the eggs and egg yolk one at a time, scraping down the bowl after each addition.
  4. Mix in sour cream, molasses, and vanilla until smooth.
  5. Add the spices (ginger, cinnamon, cloves, nutmeg), flour, and a pinch of salt. Mix on low just until incorporated — overmixing introduces air which can cause cracks.
Step 4 — Bake
  1. Pour the filling over the pre-baked crust and smooth the top.
  2. Bake at 350°F (175°C) for 35–40 minutes. The edges should be set and lightly puffed; the center should still have a small jiggle. (See tips below for exact doneness.)
  3. Turn off the oven, crack the oven door, and let the pan cool in the oven for 30–45 minutes. This gradual cooling helps prevent cracks.
Step 5 — Chill and finish
  1. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
  2. Use the parchment overhang to lift the slab from the pan. Slice with a hot, dry knife (run under hot water, dry, then slice), wiping the blade between cuts for clean edges.
  3. Top with whipped cream, crushed gingersnaps, or a drizzle of caramel if desired.

Video