Description
Creamy, spiced Gingerbread Cheesecake Bars with a crunchy gingersnap crust and silky molasses-kissed filling—a cozy holiday dessert that’s easy to slice and share.
Ingredients
2 cups gingersnap cookie crumbs (about 240g)
2 tablespoons brown sugar, packed
6 tablespoons unsalted butter, melted
1/4 teaspoon fine sea salt
24 oz full-fat cream cheese, softened (3 bricks)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup sour cream, room temperature
2 tablespoons unsulphured molasses
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
White chocolate drizzle (2 oz melted) or whipped cream, optional
Instructions
1. Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment, leaving overhang for a sling.
2. Combine gingersnap crumbs, brown sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the pan. Bake 8 minutes; cool slightly.
3. In a mixer, beat cream cheese on medium until very smooth, 2–3 minutes, scraping the bowl well.
4. Beat in granulated sugar, brown sugar, and flour on low. Mix in sour cream, molasses, and vanilla, then the ginger, cinnamon, nutmeg, and cloves.
5. Beat in eggs one at a time on low just until incorporated. Do not overmix.
6. Pour filling over the crust; tap the pan to release bubbles. Bake 32–36 minutes, until edges are set and the center wobbles slightly (2-inch jiggle).
7. Cool on a rack 1 hour, then refrigerate at least 3 hours or overnight until fully set.
8. Slice with a warm, dry knife. Drizzle with melted white chocolate or top with whipped cream. Refrigerate leftovers up to 5 days.
Notes
For clean cuts, chill overnight and wipe the knife between slices. Swap gingersnaps for speculoos cookies for a caramelized twist. Bars freeze well up to 2 months.