Description
These Gingerbread Cheesecake Bars combine a buttery gingersnap cookie crust with a rich and creamy molasses-spiced cheesecake filling, finished with a light whipped cream topping and crushed gingersnap cookie garnish for a festive holiday treat.
Ingredients
Gingersnap Cookie Crust
- 1 1/2 cups gingersnap cookie crumbs (about 25-30 gingersnap cookies)
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
Gingerbread-Spiced Cheesecake Layer
- 16 ounces (2 packages) cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Whipped Cream Topping
- 2/3 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed gingersnap cookies (optional, for topping)
Instructions
- Prepare the baking pan and crust. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a food processor, pulse the gingersnap cookies until they become fine crumbs. Combine the crumbs with melted butter and sugar, then press evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool while preparing the cheesecake layer.
- Reduce the oven temperature. After removing the crust, lower the oven temperature to 325°F (163°C) for baking the cheesecake layer.
- Make the gingerbread-spiced cheesecake batter. In a large bowl, beat softened cream cheese and sour cream together until smooth and creamy. Add brown sugar and granulated sugar, mixing until combined. Incorporate the eggs one at a time, mixing well after each addition. Stir in molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground cloves, all-purpose flour, and salt. Beat the mixture until fully combined and smooth.
- Assemble and bake cheesecake bars. Pour the cheesecake batter evenly over the cooled gingersnap crust. Place the baking pan into a water bath to help regulate moisture during baking. Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center remains slightly jiggly. After baking, prop the oven door open slightly and let the bars cool inside for one hour.
- Cool completely and prepare whipped cream topping. Remove the cheesecake bars from the oven and allow them to cool fully on a wire rack. In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until stiff peaks form.
- Top and chill the bars. Spread the whipped cream evenly over the cooled cheesecake. Cover the pan with plastic wrap and refrigerate for 3-4 hours or overnight for best results.
- Serve. Before serving, sprinkle the top with crushed gingersnap cookies for added texture and flavor. Slice into 12 bars and enjoy this festive dessert.
Notes
- Use a water bath during baking to prevent cracks and ensure creamy texture.
- Allow the bars to chill overnight for optimal flavor and consistency.
- The whipped cream topping is optional but adds a lovely lightness to the rich cheesecake.
- Crushed gingersnap cookie topping adds a festive crunch and enhances the gingerbread flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
