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Ultimate Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

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These Ultimate Gingerbread Cheesecake Bars combine a spicy gingerbread cheesecake filling with a crunchy gingersnap crust and tangy cream cheese frosting. They’re easy to make, perfect for the holidays, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) molasses (unsulphured, not blackstrap)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 tablespoons (15g) all-purpose flour
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment.
  2. In a medium bowl, combine gingersnap crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and molasses, beat until combined. Add eggs one at a time, mixing on low just until incorporated. Mix in vanilla, ginger, cinnamon, cloves, nutmeg, and flour until just combined.
  4. Pour filling over warm crust and spread evenly. Tap pan gently to release air bubbles. Bake for 28-32 minutes, until edges are set and center is slightly jiggly. Cool to room temperature on a wire rack, then refrigerate for at least 3 hours or overnight.
  5. For frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating on low. Add vanilla and 1 tablespoon cream, beat on medium-high for 1 minute. Add more cream if needed. Spread over chilled cheesecake.
  6. Lift bars out using parchment handles. Slice into 16 squares with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

Don’t overbake; pull when center is slightly jiggly. Use room temperature ingredients for best texture. Press crust firmly. Chill completely before frosting. Use a hot knife for clean slices.

Nutrition

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

Find it online: https://emmastirs.com/ultimate-gingerbread-cheesecake-bars-with-easy-cream-cheese-frosting/