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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 1 teaspoon ground ginger - 1 teaspoon cinnamon - 8 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream - 1 teaspoon molasses - 1 teaspoon ground nutmeg - ¼ teaspoon salt To make these gingerbread cheesecake bars, you need simple and easy-to-find ingredients. Start with 1 ½ cups of graham cracker crumbs for the crust. Then, melt ½ cup of unsalted butter to bind the crumbs. Add 2 tablespoons of brown sugar for sweetness and a dash of flavor from 1 teaspoon of ground ginger and 1 teaspoon of cinnamon. For the creamy filling, you will use 8 oz of softened cream cheese, which gives it that rich texture. Mix in ½ cup of granulated sugar to sweeten it up. You will also need 2 large eggs to help it set. Don't forget 1 teaspoon of vanilla extract to enhance the taste. Add ½ cup of sour cream for creaminess and a touch of tang. For that unique gingerbread flavor, include 1 teaspoon of molasses and 1 teaspoon of ground nutmeg. Lastly, season with ¼ teaspoon of salt to balance everything out. These ingredients work together to create a delightful treat that captures the holiday spirit in every bite. Enjoy the process of gathering them, as each one plays a key role in making these bars a festive favorite. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. 2. In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 1 teaspoon ground ginger - 1 teaspoon cinnamon - ¼ teaspoon salt 3. Press this mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes. Let it cool slightly. 1. In a mixing bowl, beat together: - 8 oz cream cheese, softened - ½ cup granulated sugar 2. Add in 2 large eggs, one at a time. Mix well after each egg. 3. Stir in: - 1 teaspoon vanilla extract - ½ cup sour cream - 1 teaspoon molasses - 1 teaspoon ground nutmeg - ¼ teaspoon salt until everything is combined. 4. Pour the filling over the cooled crust. Spread it evenly with a spatula. 5. Bake for 25-30 minutes. The edges should be set, but the center will jiggle. 1. After baking, turn off the oven. Crack the door and let the cheesecake cool inside for an hour. This helps prevent cracks. 2. Once cool, refrigerate the bars for at least 4 hours, or overnight for best results. 3. Use the parchment overhang to lift the bars out of the pan. Cut into squares. These steps will help you create a delicious holiday treat that everyone will love! To avoid cracks on your cheesecake, bake it gently. Always keep an eye on the time. When the edges set and the center jiggles slightly, it's done. Turn off the oven and crack the door open. Let it cool in the oven for about an hour. This step helps keep the texture smooth and creamy. For a stunning presentation, dust the top with powdered sugar. You can also add a small piece of candied ginger on each bar. A sprinkle of cinnamon adds a nice touch too. Serve the bars on a festive platter for the holiday spirit. Overmixing the filling can lead to a cheesecake that is too airy. Mix just until smooth. Skipping the cooling process can cause cracks. Always cool it slowly in the oven. This helps the cheesecake set properly and look great when served. Pro Tips Chill for Best Results: Allow the cheesecake bars to chill overnight for an enhanced flavor and creamier texture. Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother batter and even baking. Prevent Cracking: Cracking can be minimized by letting the cheesecake cool gradually in the oven with the door ajar. Perfect Portions: To cut neat and clean squares, use a sharp knife and wipe it clean between cuts. {{image_2}} To make your gingerbread cheesecake bars even better, think about adding chocolate or caramel. A drizzle of melted chocolate on top can add a rich flavor. You can also swirl in some caramel sauce into the cheesecake mix before baking. This step brings a nice sweetness and an extra layer of delight. Another way to enhance the flavor is by incorporating other spices. Try adding cloves or cardamom for a more complex taste. These spices blend well with ginger and cinnamon. A little bit can go a long way, so add them slowly and taste as you go. If you need a gluten-free option, swap the graham cracker crumbs for gluten-free cookies. You can also use almond flour or crushed nuts for the crust. This keeps the bars tasty while meeting your dietary needs. For a dairy-free version, use vegan cream cheese and coconut yogurt instead of sour cream. These substitutes work well and keep the creamy texture. You can still enjoy the rich flavors without dairy. To add holiday cheer, think about using seasonal toppings. Candied ginger or crushed peppermint can make your bars festive. A sprinkle of crushed nuts adds crunch and flavor. You can also use seasonal spices like pumpkin spice or allspice. These will give your cheesecake bars a warm and cozy feel. It’s a fun way to change up the flavors for holiday gatherings! To keep your gingerbread cheesecake bars fresh, store them in the fridge. Place them in an airtight container or cover them tightly with plastic wrap. This prevents them from absorbing other smells. If you want to keep them longer, freezing is a great option. To freeze, wrap each bar in plastic wrap and place them in a freezer-safe bag. Be sure to label the bag with the date. These cheesecake bars last about five days in the fridge. Always check for signs of spoilage like an off smell or changes in texture. If they look dry or have mold, it’s best to toss them. Proper storage will help keep them fresh and tasty. For reheating slices, the best method is to use the microwave. Heat each slice for about 10-15 seconds. This warms them without cooking them further. You can also enjoy them straight from the fridge, as they taste great chilled. If you prefer them warm, serve them right after reheating. To avoid cracks, keep these tips in mind: - Mix gently: Stir the filling slowly to avoid air bubbles. - Room temperature ingredients: Use softened cream cheese and eggs. - Bake at low temperature: Bake at 325°F (163°C) for a gentler heat. - Cool slowly: After baking, leave the bars in the oven with the door ajar for an hour. These steps help keep your cheesecake smooth and pretty. Yes, you can make these bars ahead of time! - Best timeframe: Prepare them up to two days in advance. - Store properly: Keep them covered in the fridge. This makes them great for holiday gatherings! To cut cheesecake bars neatly, follow these tips: - Use a hot knife: Dip your knife in hot water, then dry it. - Make clean cuts: Cut straight down and avoid sawing back and forth. - Wipe the knife: Clean the knife between cuts for sharp lines. These techniques ensure your bars look as good as they taste! This blog post covers everything you need to make delicious cheesecake bars. We discussed the needed ingredients, step-by-step instructions, and tips for success. You learned about variations and how to store your creation. Always remember to cool the bars properly to avoid cracks and enhance flavor. Don't hesitate to get creative with toppings or modifications. Enjoy making these treats, and share them with friends and family for a delightful experience! Your kitchen is ready for cheesecake magic!

Gingerbread Cheesecake Bars

Deliciously spiced cheesecake bars with a gingerbread crust, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 8 oz cream cheese, softened
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
  • 1 teaspoon molasses
  • 1 teaspoon ground nutmeg
  • 0.25 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, ground ginger, cinnamon, and a pinch of salt. Mix until the crumbs are well coated.
  • Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
  • In a mixing bowl, beat together the softened cream cheese and granulated sugar until smooth.
  • Add the eggs, one at a time, mixing well after each addition.
  • Mix in the vanilla extract, sour cream, molasses, ground nutmeg, and a pinch of salt until everything is well combined.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
  • Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn off the oven, crack the door open, and let the cheesecake bars cool in the oven for another hour to prevent cracking.
  • Once cooled, refrigerate the bars for at least 4 hours or overnight for best results.
  • Using the parchment overhang, lift the bars out of the pan and cut into squares.

Notes

Dust the top with powdered sugar before serving and garnish each bar with a small piece of candied ginger or a sprinkle of cinnamon for an elegant touch.
Keyword bars, cheesecake, dessert, gingerbread, holiday