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Perfect Gingerbread Cheesecake Bars with Easy Molasses Crust

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These gingerbread cheesecake bars feature a spiced molasses crust and a creamy, tangy cheesecake filling. They are the perfect holiday dessert that is simple to make yet impressive enough for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ginger, cinnamon, cloves, and salt. Stir until evenly distributed.
  3. Pour in melted butter and molasses. Stir with a fork until mixture resembles wet sand. Press firmly into the prepared pan using the bottom of a measuring cup.
  4. Bake crust for 10 minutes. Let cool on a wire rack while preparing filling.
  5. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides.
  6. Add ½ cup sugar and beat until combined, about 1 minute. Scrape bowl again.
  7. Add eggs one at a time, beating on low after each addition just until incorporated.
  8. Add vanilla extract, sour cream, and flour. Beat on low until just combined and smooth.
  9. Pour filling over cooled crust and spread evenly. Tap pan gently to release air bubbles.
  10. Bake at 350°F for 35-40 minutes, until edges are set and center jiggles slightly.
  11. Turn off oven, crack door open, and let bars sit in warm oven for 15 minutes.
  12. Transfer pan to a wire rack and cool completely to room temperature.
  13. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. Use parchment handles to lift bars out. Cut into 9 squares with a sharp knife, wiping clean between cuts.
  15. Garnish as desired and serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the filling to avoid cracks. For cleaner slices, chill bars overnight and wipe knife between cuts. A water bath can prevent cracking if desired.

Nutrition

Keywords: gingerbread cheesecake bars, molasses crust, holiday dessert, cheesecake bars, Christmas dessert

Find it online: https://breezybake.com/perfect-gingerbread-cheesecake-bars-with-easy-molasses-crust/