Print

Quick Gingerbread Cheesecake Bars with Cream Cheese Frosting

gingerbread cheesecake bars - featured image
Print Recipe

These Quick Gingerbread Cheesecake Bars combine a rich, spicy gingerbread layer with a creamy cheesecake swirl and tangy cream cheese frosting. They come together in under an hour and taste like a warm hug from your grandmother’s kitchen.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup dark brown sugar, packed
  • ⅓ cup molasses (not blackstrap)
  • 1 large egg, room temperature
  • ¼ cup milk (any kind)
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 cup powdered sugar, sifted (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Make the gingerbread batter: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, whisk melted butter and brown sugar together until smooth, about 30 seconds. Add molasses, egg, and milk, and whisk until fully combined.
  4. Pour dry ingredients into wet mixture and stir with a rubber spatula until just combined. A few streaks of flour are fine—do not overmix.
  5. Make the cheesecake swirl: In a small bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, about 1 minute. Add egg yolk and vanilla, and beat until just combined.
  6. Assemble the bars: Spread about two-thirds of the gingerbread batter into the prepared pan in an even layer. Drop spoonfuls of the cheesecake mixture over the top, then dollop remaining gingerbread batter on top. Use a knife or skewer to gently swirl the layers together with 4–5 figure-eight motions.
  7. Bake on the middle rack for 25–30 minutes, until edges are set and center springs back lightly when touched. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Cool completely in the pan on a wire rack for at least 30 minutes, then refrigerate for another 30 minutes.
  9. Make the frosting: Beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low speed. Add vanilla and 1 tablespoon milk, then beat on medium-high for 1 minute until light and spreadable. Add more milk if needed, 1 teaspoon at a time.
  10. Spread frosting evenly over cooled bars. Use a sharp knife to cut into 9 or 16 squares, wiping the blade clean between cuts.

Notes

Don’t skip the chilling step—it ensures clean cuts. Use room temperature cream cheese for smooth blending. Check for doneness at 25 minutes to avoid overbaking. These bars taste even better the next day.

Nutrition

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

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