Print

Classic Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

gingerbread cheesecake bars - featured image
Print Recipe

These classic gingerbread cheesecake bars feature a spiced cookie base, a creamy cheesecake layer, and a tangy cream cheese frosting. They’re the perfect holiday dessert that tastes like it came from a bakery but is surprisingly easy to make at home.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • ½ cup molasses (not blackstrap)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the molasses, egg, and vanilla, and whisk until well combined.
  4. Pour the dry ingredients into the wet and stir with a rubber spatula until just combined. Don’t overmix.
  5. Transfer the gingerbread dough to your prepared pan. Lightly wet your fingers or spray them with cooking spray, then press the dough evenly into the bottom of the pan.
  6. Bake for 10 minutes, then remove from the oven and let cool for 5 minutes while you make the cheesecake layer.
  7. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat for another minute.
  8. Add the eggs one at a time, beating on low after each addition until just incorporated. Stir in the vanilla and flour until smooth.
  9. Pour the cheesecake mixture over the slightly cooled gingerbread base. Spread it evenly with a spatula.
  10. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely on a wire rack, about 1 hour.
  11. Once the bars are at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
  12. When the bars are fully chilled, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes.
  13. Gradually add the powdered sugar, beating on low until combined. Add the vanilla and 1 tablespoon of heavy cream. Beat on medium-high for 1-2 minutes until light and spreadable. If it’s too thick, add another tablespoon of cream.
  14. Spread the frosting evenly over the chilled cheesecake bars. Use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares with a sharp knife.

Notes

Don’t overbake the cheesecake layer; the center should still wobble slightly when you jiggle the pan. Room temperature ingredients matter for a smooth batter. Press the gingerbread base evenly for even baking. Let the bars cool completely before frosting. Make these a day ahead for best flavor.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, Christmas bars, gingerbread dessert, cheesecake bars

Find it online: https://perkypan.com/classic-gingerbread-cheesecake-bars-with-easy-cream-cheese-frosting/