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Best Homemade Gingerbread Cheesecake Bars – Easy Holiday Recipe

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These gingerbread cheesecake bars are a happy accident that turned into a holiday staple. A tangy cream cheese layer bakes right into spiced gingerbread, creating a bar that’s part cheesecake, part spiced cookie, and all kinds of wonderful.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (170g) molasses (unsulphured, not blackstrap)
  • 1/2 cup (120ml) hot water
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the gingerbread batter: In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large mixing bowl, beat softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add egg and beat until combined, then mix in molasses until smooth.
  4. With mixer on low, add flour mixture in two additions, alternating with hot water (half flour, half water, remaining flour, remaining water). Mix just until combined; batter will be thin.
  5. Prepare cream cheese layer: In a separate bowl, beat softened cream cheese and granulated sugar until smooth, about 2 minutes. Add egg and vanilla, beat for another minute until well combined.
  6. Assemble bars: Pour about two-thirds of gingerbread batter into prepared pan and spread evenly. Spoon cream cheese mixture over batter and gently spread into an even layer. Drop remaining gingerbread batter by spoonfuls over cream cheese layer. Use a butter knife to gently swirl batters together with figure-eight motions.
  7. Bake for 30-35 minutes until edges are set and center jiggles slightly. Let cool completely in pan on wire rack (1-2 hours), then refrigerate for at least 2 hours before slicing.
  8. Lift bars out using parchment overhang, slice into 24 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Do not overmix gingerbread batter. Use room temperature ingredients. For cleaner slices, chill overnight. For a perfectly flat top, use a water bath. Bars can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, Christmas bars, cream cheese gingerbread, easy holiday recipe

Find it online: https://ovenmila.com/best-homemade-gingerbread-cheesecake-bars-easy-holiday-recipe/