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- 1 ½ cups gingerbread cookie crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup sour cream - ¼ cup molasses - Pinch of salt If you want to swap out the butter, use coconut oil or vegetable oil. For cream cheese, try silken tofu for a vegan option. You can also use maple syrup instead of granulated sugar for a healthier choice. Accurate measurements are key to great baking. Use a kitchen scale for best results, especially for dry ingredients. Measuring cups can be tricky, so double-check for accuracy. Always level off your measuring cups for the best outcome. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Next, grease a 9x9-inch baking pan with butter or cooking spray. Line the bottom with parchment paper. Make sure to leave some overhang. This will help you lift the bars out later. In a medium bowl, mix 1 ½ cups of gingerbread cookie crumbs with ½ cup of melted unsalted butter. Stir until the crumbs are well coated. Press this mixture firmly and evenly into the bottom of the prepared pan. This forms the tasty crust for your bars. In a large mixing bowl, beat 2 cups of softened cream cheese until it is smooth. This should take about 2 minutes. Next, add 1 cup of granulated sugar and mix until it is fully blended. Add 2 large eggs one at a time, mixing well after each. Then, mix in 1 teaspoon of vanilla extract, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of salt. Finally, stir in ½ cup of sour cream and ¼ cup of molasses until the mixture is completely smooth. Pour the cheesecake mixture over the crust in the pan. Use a spatula to spread it evenly. Bake in the oven for 40 to 45 minutes. The edges should be set while the center remains slightly jiggly. It will firm up as it cools. Turn off the oven and let the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks. After an hour, transfer the pan to the refrigerator. Chill for at least 4 hours or overnight. Once chilled, lift the cheesecake out using the parchment overhang. Slice it into bars and enjoy! To ensure a smooth filling, beat the cream cheese well. Mix it for about two minutes until it's creamy. Add sugar next and mix until fully blended. When you add eggs, do so one at a time. Mix well after each egg. This helps the filling stay smooth. To avoid cracks on the surface, do not overbake the cheesecake. Bake until the edges are set but the center remains slightly jiggly. Cooling it slowly in the oven also helps. After baking, turn off the oven and leave the cheesecake inside for an hour. This method prevents rapid temperature changes. For garnishing, dust the tops with powdered sugar. This adds a lovely touch. You can also drizzle caramel sauce for extra sweetness. Serve these bars with a dollop of whipped cream for a tasty treat. Fresh fruits like berries or sliced apples pair well too. They add color and freshness. One common mistake is overmixing the filling. This can add too much air and lead to cracks. Mix just until all ingredients are combined. Another mistake is underbaking the cheesecake. Make sure to follow the baking time closely. The edges should be set, and the center should not be too firm. Pro Tips Crust Consistency: Ensure the gingerbread cookie crumbs are finely crushed and mixed thoroughly with melted butter for a firm crust that holds together well. Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing. This ensures a smoother batter without lumps. Cooling Technique: After baking, let the cheesecake cool in the oven with the door slightly ajar. This gradual cooling helps prevent cracks on the surface. Chilling Time: For the best flavor and texture, chill the cheesecake bars overnight. This allows the flavors to meld and the filling to set perfectly. {{image_2}} You can make your gingerbread cheesecake bars even better. Here are two fun options: - Adding chocolate chips: Mix in a cup of semi-sweet chocolate chips. They add a rich taste and a lovely texture. The chocolate pairs well with the warm spices in the bars. - Incorporating pumpkin spice: Swap out some of the ground ginger or cinnamon for pumpkin spice. This mix adds a cozy flavor. It makes the bars feel extra festive during the holidays. If you or your guests need gluten-free treats, I have you covered. Here’s how to adjust the recipe: - Using gluten-free cookie crumbs: Look for gluten-free gingerbread cookie crumbs at the store. You can also crush gluten-free gingersnaps. This keeps the crust tasty and safe for all. - Adjustments for gluten-sensitive diets: Check all other ingredients for gluten. Most cream cheeses and sugars are gluten-free. This way, everyone can enjoy your bars without worry. If you plan to share these bars, consider these ideas: - Adjusting the recipe for larger gatherings: Simply double the recipe. Use a larger pan, like a 9x13-inch dish. Bake for a bit longer, checking for doneness. - Mini cheesecake bars concept: For bite-sized treats, use a muffin tin. Line each cup with paper liners. Fill them with the cheesecake mix. Bake until set. These mini bars are perfect for parties! These variations make your gingerbread cheesecake bars even more enjoyable. Feel free to mix and match to find your favorite! Store your gingerbread cheesecake bars in an airtight container. This keeps them fresh and moist. They will last for up to one week in the fridge. Make sure to place a piece of wax paper between the bars. This keeps them from sticking together. For best taste, enjoy them within the first few days. You can freeze these cheesecake bars for later enjoyment. First, wrap each bar in plastic wrap. Then, place them in a freezer-safe bag. They will stay good for up to three months. To thaw, move them to the fridge overnight. This keeps their texture nice and creamy. Sometimes, you may want to warm your cheesecake bars. If so, heat them in the oven at 300°F (150°C). Just for about 10 minutes will do. This brings back their creamy goodness. Avoid using the microwave, as it can change the texture. Enjoy them warm or chilled! Gingerbread cheesecake bars last about 5 to 7 days in the fridge. Store them in an airtight container to keep them fresh. If you want to make them last longer, consider freezing them. They can stay good for up to 3 months in the freezer. Just wrap them tightly in plastic wrap and foil. Yes, you can make gingerbread cheesecake bars a day or two ahead. This is a great idea for busy days. Just keep them in the fridge after baking. They taste even better after sitting for a while. This lets the flavors mix nicely. If you need an egg substitute, you have options. Use 1/4 cup applesauce for each egg. You can also use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. These choices work well and keep your bars moist. Chilling is very important. It helps the bars set properly, making them easier to cut. Chilling also enhances the flavors, making each bite richer and creamier. Aim for at least 4 hours in the fridge, or overnight if you can wait. Absolutely! You can customize your bars with fun toppings. Try dusting them with powdered sugar for a sweet touch. Caramel sauce or whipped cream adds extra flavor. Fresh fruit, like berries, make a great addition too. Get creative and enjoy your unique twist! This recipe brings the cozy flavor of gingerbread into rich cheesecake bars. We covered ingredients, substitutes, and tips to ensure success. Accurate measuring and proper baking are key. Remember to cool your bars gradually for the best texture. Enjoy experimenting with flavors and toppings. These bars are perfect for any gathering. With some practice, you'll master this dessert and impress your friends and family. Dive into these delicious treats and share them with those you love. Happy baking!

Gingerbread Cheesecake Bars

Deliciously spiced cheesecake bars with a gingerbread crust, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups gingerbread cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cups sour cream
  • 0.25 cups molasses
  • a pinch salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper, making sure to leave some overhang for easy removal later.
  • In a medium bowl, mix the gingerbread cookie crumbs with melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to create the crust.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the granulated sugar and continue mixing until well incorporated.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and a pinch of salt until fully blended.
  • Stir in the sour cream and molasses until the mixture is completely smooth.
  • Pour the cheesecake mixture over the prepared gingerbread crust, spreading it evenly with a spatula.
  • Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
  • Turn off the oven and allow the cheesecake to cool inside for about an hour for gradual temperature transition, then transfer to the refrigerator and chill for at least 4 hours or overnight.
  • Once chilled, lift the cheesecake out of the pan using the parchment overhang, and slice it into bars.
  • Optionally, dust the tops with powdered sugar or serve with a drizzle of caramel sauce before serving.

Notes

Arrange the bars on a festive serving platter, garnished with a sprinkle of ground cinnamon and a sprig of fresh mint for a pop of color.
Keyword bars, cheesecake, dessert, gingerbread