Description
Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy, rich cheesecake in a convenient bar form. These bars feature a crunchy gingersnap crust and a luscious white chocolate-infused cheesecake filling, enhanced with aromatic spices and molasses for a perfect holiday dessert or festive treat any time of year.
Ingredients
Scale
Crust
- 1 13 oz box gingersnap cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 cup granulated sugar
- Pinch kosher salt
- 24 ounces 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
- Prepare the Pan: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray and line it with parchment paper, allowing the edges to hang over the sides for easy removal.
- Make the Crust: Place the gingersnap cookies into a food processor and pulse until finely chopped. Mix in the melted butter thoroughly, then press the mixture firmly and evenly into the bottom of the prepared pan.
- Blend the Cheesecake Filling: In the bowl of a stand mixer, beat the softened cream cheese on medium-low until smooth and creamy. Add sugar and salt, mixing to combine. Incorporate eggs and egg yolks one at a time, scraping the bowl after each addition. Stir in melted white chocolate, ground ginger, cloves, nutmeg, cinnamon, lemon zest, molasses, and vanilla extract until fully combined.
- Assemble and Bake in a Water Bath: Pour the cheesecake filling over the crust in the baking pan. Place this pan inside a larger baking dish and pour very hot water into the larger dish until it reaches about 1 inch up the sides of the cheesecake pan. Carefully transfer to the oven and bake for 20 minutes at 350 degrees F.
- Continue Baking at Lower Temperature: Lower the oven to 250 degrees F and bake for an additional 65 minutes, until the edges are set but the center still jiggles slightly.
- Cool the Cheesecake Slowly: Turn off the oven and crack open the oven door slightly. Leave the cheesecake inside to cool slowly for at least one hour to prevent cracks.
- Chill and Serve: Refrigerate the cheesecake bars for 2 hours to overnight to set completely. Remove from the pan using the parchment overhang, cut into 12 bars, and garnish with mini gingerbread cookies or festive sprinkles.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Using a water bath helps prevent cracking by regulating baking temperature and moisture.
- For easier removal, carefully lift the bars out using the parchment paper edges.
- Storing cheesecake bars overnight improves flavor and texture.
- Mini gingerbread cookies or crushed gingersnaps make perfect garnishes for added crunch and decoration.
Nutrition
- Serving Size: 1 bar
- Calories: 400 kcal
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
