Description
These Gingerbread Cheesecake Bars combine the spicy warmth of classic gingerbread with a creamy, rich cheesecake base. Featuring a gingersnap cookie crust and a blend of molasses, spices, and white chocolate in the filling, these bars are perfect for holiday gatherings or cozy dessert cravings.
Ingredients
Scale
Crust
- 1 13 oz box gingersnap cookies
- 6 tablespoons unsalted butter, melted
Filling
- 1 cup granulated sugar
- Pinch kosher salt
- 24 ounces (3 bricks) cream cheese, softened to room temperature
- 4 large eggs
- 2 egg yolks
- 4 ounces white chocolate, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon lemon zest
- 3 tablespoons molasses
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray, then line it with parchment paper, allowing excess paper to overhang the sides for easy removal.
- Make the Crust: Place the gingersnap cookies in a food processor and pulse until finely chopped. Stir in the melted butter until well combined. Firmly press this mixture into the bottom of the prepared pan to form an even crust layer.
- Mix the Filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed until creamy and smooth. Add the granulated sugar and a pinch of kosher salt, mixing until combined. Add the eggs and egg yolks one at a time, beating after each addition and scraping down the sides of the bowl to ensure even mixing.
- Add Flavorings: Stir in the melted white chocolate, vanilla extract, ground ginger, ground cloves, ground nutmeg, ground cinnamon, lemon zest, and molasses until fully incorporated and smooth.
- Assemble and Prepare Water Bath: Pour the cheesecake filling over the crust in the baking pan, spreading evenly. Place the filled pan inside a larger baking dish and carefully pour very hot water into the larger dish until it reaches about 1 inch up the sides of the cheesecake pan to create a water bath.
- Bake: Transfer the water bath and cheesecake to the oven. Bake at 350 degrees F for 20 minutes. Then reduce the oven temperature to 250 degrees F and continue baking for 65 minutes, or until the edges are set and the center is still slightly jiggly.
- Cool Gradually: Turn off the oven and prop the door open slightly. Let the cheesecake cool slowly in the oven for at least 1 hour to prevent cracking.
- Chill and Serve: Remove the cheesecake from the oven and water bath, then refrigerate for 2 hours to overnight. Once chilled, lift the cheesecake out using the parchment paper overhang, cut into 12 bars, and garnish with mini gingerbread cookies or sprinkles if desired.
Notes
- For an easier crust press, use a flat-bottomed measuring cup or glass to firmly compact the cookie crust.
- If you don't have a stand mixer, a hand mixer or vigorous hand mixing can be used for the filling, just ensure the cream cheese is fully softened.
- Creating a water bath helps the cheesecake bake evenly and prevents cracking.
- Slow cooling in the oven is key to maintaining a smooth, creamy texture without cracks.
- Store leftover bars covered in the fridge for up to 5 days or freeze for up to 1 month.
- For a dairy-free variation, substitute cream cheese and butter with vegan alternatives, though texture and flavor will vary.
Nutrition
- Serving Size: 1 bar
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
