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- 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup brown sugar, packed - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cloves - 1 (8 oz) package cream cheese, softened - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 1/2 cup sour cream, at room temperature - 1/4 cup unsulfured molasses - 1/2 teaspoon salt - Whipped cream and ground cinnamon, for garnish (optional) For the crust, I use graham cracker crumbs. If you want a gluten-free option, try almond flour or gluten-free cookies. Unsalted butter adds richness, but you can swap it with coconut oil for a dairy-free choice. The brown sugar gives a nice depth of flavor; light or dark works well here. For spices, always feel free to adjust to your taste. Want more heat? Add extra ginger! If you have no molasses, maple syrup can be a sweet substitute. When serving, I love adding whipped cream on top of each bar. It adds a light touch that balances the rich cheesecake. A sprinkle of ground cinnamon gives that cozy, holiday vibe. If you're feeling fancy, drizzle caramel sauce or crushed gingerbread cookies for extra flair. These garnishes not only taste great but also make your bars look festive and inviting! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Make sure the paper hangs over the edges. This helps with easy removal later. In a bowl, mix together 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of packed brown sugar. Add 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cloves. Stir until it looks like damp sand. Press this mixture into the bottom of the pan. Make it even and firm. Bake it for 10 minutes. After baking, let it cool for a moment. In a large bowl, beat 1 (8 oz) package of softened cream cheese. Use an electric mixer to make it smooth and creamy. This takes about 2 minutes. Slowly add 1 cup of powdered sugar and mix until it is all blended. Next, stir in 1 teaspoon of pure vanilla extract. Add 2 large eggs one at a time, mixing well after each. Now, mix in 1/2 cup of sour cream, 1/4 cup of unsulfured molasses, and 1/2 teaspoon of salt. Keep mixing until the filling is very smooth. Pour this cheesecake batter over the cooled graham cracker crust. Spread it evenly with a spatula. Bake it in the oven for 30-35 minutes. The edges should set, but the center should still jiggle a bit. Once it’s done, take it out of the oven. Let it cool at room temperature for about 1 hour. Then, refrigerate it for at least 4 hours or overnight. This helps the cheesecake set properly. When it’s time to serve, pull it out using the parchment overhang. Cut it into bars and add whipped cream and a sprinkle of ground cinnamon, if you like. Enjoy these delightful treats! To get the best texture in your gingerbread cheesecake bars, pay close attention to your ingredients. Use room temperature cream cheese and eggs. This step helps them mix smoothly. If they are cold, your batter may be lumpy. Also, bake the bars until the edges are set. The center should still jiggle slightly. This ensures a creamy texture. After baking, let them cool to room temperature before chilling. Chilling them for at least four hours, or overnight, lets them firm up nicely. These gingerbread cheesecake bars shine during the holidays. Serve them chilled or at room temperature. A dollop of whipped cream adds a nice touch. You can also sprinkle some ground cinnamon over the top. For extra flair, drizzle caramel sauce or add crushed gingerbread cookies. These toppings bring a delightful crunch and sweetness. Pair these bars with a warm drink. Hot cocoa or spiced cider complements their rich flavors. One common mistake is rushing the cooling process. If you cut the bars too soon, they may crumble. Always let them cool at room temperature first. Another mistake is not measuring your ingredients correctly. Use accurate measurements for a balanced flavor. Lastly, don’t skip the chilling time. This step is key to achieving a perfect texture. Following these tips will help you create the best gingerbread cheesecake bars! Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smoother batter and prevents lumps. Chill Overnight for Best Results: Allowing the cheesecake bars to chill overnight enhances the flavors and improves the texture, making them easier to cut and serve. Experiment with Spices: Feel free to adjust the spice levels to your preference. Adding a pinch of nutmeg or allspice can elevate the holiday flavor profile of the bars. Garnish Creatively: Consider adding a drizzle of caramel or chocolate sauce and a sprinkle of crushed gingerbread cookies on top for an extra festive touch when serving. {{image_4}} You can change the flavor of your gingerbread cheesecake bars easily. Add more spices for a bolder taste. Try an extra teaspoon of ginger or cinnamon. You can also mix in a tablespoon of pumpkin spice for a twist. For a richer flavor, consider adding a bit of dark chocolate. Just melt and swirl it into the batter before baking. For a lighter version, use low-fat cream cheese. You can also swap sour cream with Greek yogurt. If you want it dairy-free, use nut-based cream cheese. For a vegan option, try a plant-based egg substitute and a vegan crust. These changes will still keep your bars creamy and delicious. If you want to try a new crust, use crushed gingersnap cookies instead of graham crackers. This gives a spicier kick. You can also use almond flour for a gluten-free option. For a more decadent crust, mix in melted chocolate with your crumbs. Each crust option adds a unique flavor that can change the whole dessert! To keep your gingerbread cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. I recommend placing a piece of wax paper between the bars. This step makes it easy to lift out each piece without sticking. You can freeze these bars if you want to save some for later. First, cut them into squares. Wrap each bar in plastic wrap. Then, place them in a freezer-safe bag or container. They will stay fresh this way for up to three months. Just remember to label the container with the date. When stored properly in the fridge, these bars will last about five days. If frozen, they can last much longer, but the texture may change slightly. Enjoy them cold or at room temperature for the best taste. Yes, you can make gingerbread cheesecake bars ahead. They taste even better after resting. I suggest making them a day before your event. Just store them in the fridge. This helps the flavors blend and the texture set nicely. If you need a substitute for cream cheese, try using Greek yogurt or mascarpone cheese. Both options can add a nice creaminess. You can also use vegan cream cheese for a dairy-free version. Adjust the sugar based on your choice to keep the taste balanced. You’ll know the cheesecake is done when the edges are set but the center still jiggles a bit. It should not look wet or shiny. After baking, let it cool at room temperature. Refrigerate it to help it finish setting up. This ensures a perfect slice every time. This blog covers all you need for making delicious cheesecake bars. We explored key ingredients, measurements, and optional garnishes. You learned step-by-step how to prepare the base, make the filling, and bake properly. I shared tips for texture, serving ideas, and mistakes to avoid. We discussed fun variations and how to store your bars. By following this guide, you can create tasty treats that everyone will love. Now, get in the kitchen and enjoy the process of baking!

Gingerbread Cheesecake Bars

Delicious gingerbread-flavored cheesecake bars with a graham cracker crust, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 package (8 oz) cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup unsulfured molasses
  • 1/2 teaspoon salt
  • to taste whipped cream and ground cinnamon, for garnish (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring there’s some overhang on the sides for easy removal after baking.
  • In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, packed brown sugar, ground ginger, ground cinnamon, and ground cloves. Stir the mixture until everything is well combined and the texture resembles damp sand.
  • Firmly press the graham cracker mixture into the bottom of the prepared baking pan to create an even crust. Place in the oven and bake for 10 minutes. After baking, remove it from the oven and allow it to cool slightly.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth and creamy consistency, approximately 2 minutes.
  • Gradually add the powdered sugar, mixing until fully incorporated. Next, stir in the pure vanilla extract, followed by the eggs one at a time, mixing well after each addition. Incorporate the sour cream, molasses, and salt, continuing to blend until the mixture is completely smooth.
  • Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly using a spatula to ensure uniformity.
  • Bake in the preheated oven for 30-35 minutes, or until the edges are set while the center maintains a slight jiggle.
  • After baking, remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Once cooled, refrigerate for at least 4 hours, or ideally overnight, to achieve a proper set.
  • When ready to serve, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and serve each piece with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.

Notes

These bars can be served cold or at room temperature. For an extra touch, consider adding a drizzle of caramel sauce or a sprinkle of crushed gingerbread cookies as a garnish!
Keyword bars, cheesecake, dessert, gingerbread, holiday