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Perfect Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These Perfect Gingerbread Cheesecake Bars with Cream Cheese Frosting combine a spiced gingerbread cookie crust with a silky cheesecake filling and tangy cream cheese frosting. They’re a crowd-pleasing holiday dessert that requires no water bath and tastes even better after a day in the fridge.

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup packed dark brown sugar
  • ½ cup molasses (unsulphured)
  • 1 large egg, room temperature
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ cup sour cream, room temperature
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk
  • Crushed gingersnap cookies (optional)
  • Fresh rosemary sprigs (optional)
  • Cranberry sauce or sugared cranberries (optional)

Instructions

  1. Make the gingerbread crust dough: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, beat softened butter and brown sugar until light and fluffy (2-3 minutes). Add molasses and egg, beat until combined. Gradually add dry ingredients, mixing on low until a soft dough forms. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the pan and pre-bake the crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang. Roll out one dough disk on a floured surface to a 10×14-inch rectangle (¼-inch thick). Transfer to pan, pressing evenly into bottom and ½ inch up sides. Prick with a fork. Bake for 12-15 minutes until set and barely golden. Cool on a wire rack.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth (about 2 minutes). Add eggs one at a time, beating on low. Mix in vanilla and sour cream until just combined. Sprinkle in flour and mix on low until incorporated.
  4. Assemble and bake: Pour cheesecake filling over pre-baked crust. Spread evenly. Tap pan gently to release air bubbles. Bake at 350°F (175°C) for 25-30 minutes until edges are set but center jiggles slightly. Cool completely at room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  5. Make the cream cheese frosting: Beat softened cream cheese and butter until smooth (about 2 minutes). Gradually add powdered sugar, beating on low. Add vanilla and 1 tablespoon heavy cream. Beat on medium-high for 1-2 minutes until light and spreadable. Adjust consistency with additional cream or powdered sugar as needed.
  6. Frost, slice, and serve: Spread frosting evenly over chilled cheesecake layer. Garnish with crushed gingersnaps or sugared cranberries if desired. Lift bars out using parchment overhang. Slice into 12-16 bars using a sharp knife wiped clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Chill the crust dough for at least 1 hour to make it rollable. Do not overbake the cheesecake layer; the center should still jiggle. For clean slices, chill overnight and use a sharp knife dipped in hot water and wiped dry between cuts. These bars can be made 2-3 days ahead and stored in the refrigerator.

Nutrition

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

Find it online: https://cookdella.com/perfect-gingerbread-cheesecake-bars-with-cream-cheese-frosting/