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Cozy Gingerbread Cheesecake Bars with Molasses Crust

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These gingerbread cheesecake bars feature a deep, molasses-rich crust and a silky spiced cheesecake filling, perfect for holiday gatherings or cozy nights by the fire.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) packed dark brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • ¼ cup (60ml) molasses (recommend Grandma’s brand)
  • 16 ounces (452g) cream cheese, softened to room temperature (recommend Philadelphia)
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ cup (60ml) sour cream, room temperature
  • ¼ cup (60ml) heavy cream
  • 1 tablespoon powdered sugar
  • ¼ teaspoon vanilla extract
  • Crushed gingersnap cookies for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, cloves, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Drizzle in molasses and stir until dough just comes together. Press firmly into prepared pan. Bake for 12 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat for 1 minute until light and fluffy. Add eggs one at a time, beating on low after each addition just until combined. Add vanilla, ginger, cinnamon, nutmeg, and sour cream; mix on low until just combined and smooth.
  4. Pour filling over slightly cooled crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 28-32 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 4 hours (preferably overnight).
  5. For topping: Whip heavy cream, powdered sugar, and vanilla together until soft peaks form. Spread or pipe over chilled bars, then sprinkle with crushed gingersnap cookies. Lift bars out using parchment overhang, slice into 9 or 16 pieces, and serve cold.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overbake; the center should jiggle slightly when done. Chill for at least 4 hours for clean slices. Use a hot knife for neat cuts. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. For vegan, use vegan cream cheese, coconut cream instead of sour cream, and flax eggs.

Nutrition

Keywords: gingerbread cheesecake bars, molasses crust, holiday dessert, Christmas bars, cheesecake bars, gingerbread dessert

Find it online: https://cookyep.com/cozy-gingerbread-cheesecake-bars-with-molasses-crust/