Why You’ll Love This Recipe
Imagine a cozy afternoon, warm spices filling your kitchen as you mix up a treat that feels like a hug from the inside out. That’s exactly what Gingerbread Cheesecake Bars bring to the table. These delightful bars combine the beloved flavors of classic gingerbread with the creamy richness of cheesecake. Whether you’re diving into a slice during a quiet moment or sharing them at a family gathering, these bars are pure joy in every bite.
Gingerbread Cheesecake Bars are perfect for the holiday season, but honestly, they’re a delightful addition to any occasion. Think of bake sales, holiday brunches, or simply treating your family on a chilly Sunday. Each layer — the cookie crust, the creamy filling, and the crumbly topping — creates a delightful harmony of flavor and texture. With just a few steps, you can bring this festive treat into your home, and trust me, the compliments will be endless!
How to Make Gingerbread Cheesecake Bars
Creating these bars is easier than you might think. Just gather your ingredients, roll up your sleeves, and let’s get baking! Should you have kids or friends around, this is a perfect time to invite them to help. Baking together not only makes the task more fun but also creates sweet memories along the way.
Ingredients
– 1 ½ cups salted butter, softened
– 1 ¼ cups granulated sugar
– ¾ cup packed brown sugar (light or dark)
– ½ cup unsulphured molasses
– 2 large eggs
– 3 ½ cups all-purpose flour
– 2 teaspoons cinnamon
– 1 ½ teaspoons ground ginger
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ¼ teaspoon nutmeg
– â…› teaspoon allspice
– â…› teaspoon cloves
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 tablespoon all-purpose flour
– 2 eggs
– 1 teaspoon vanilla extract
Gather all these goodies and let’s get started!
Directions
First things first, let’s get that oven ready. Preheat it to 350°F. If you’re using a glass pan, adjust the temperature to 325°F. This little detail makes a difference in how your bars bake.
Next, grab a 9×13-inch pan and line it with parchment paper. A quick spray with nonstick spray ensures your bars come out easily. Now, in a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is fluffy and creamy—about 2-3 minutes will do.
Add in the molasses and eggs, mixing until smooth. Then comes the fun part: slowly incorporate the flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves until everything is just combined. The dough will be thick and aromatic, making your kitchen smell amazing!
Now, set aside 2 cups of this lovely dough and press the remaining dough into the bottom of your prepared pan. This will create a sturdy crust for your cheesecake layer.
In a separate bowl, beat the cream cheese until it’s velvety smooth. Gradually add the sugar and flour, mixing well. Then, add the eggs and vanilla extract. Beat everything until it’s nice and creamy, with no lumps in sight.
Pour this dreamy cheesecake mixture over the dough layer in the pan, spreading it evenly. Now, take the reserved dough and crumble it over the top in small bits. This will create a lovely crumbly topping.
Bake the bars for 45 to 55 minutes. After about 30 minutes, if you notice they’re browning too quickly, don’t hesitate to cover them loosely with some foil. When they’re done, the center should jiggle just a little when you shake the pan. Once they’re baked, let them cool completely.
For the best flavor and texture, refrigerate the bars for at least 4 hours, or overnight if you can bear the wait. When you’re ready to serve, use the parchment paper to lift the bars out of the pan, slice them into squares, and enjoy!
How to Serve Gingerbread Cheesecake Bars
These bars are incredibly versatile when it comes to serving. You can offer them chilled right out of the fridge or let them sit at room temperature for a while before serving. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Imagine setting up a cozy dessert table for a holiday gathering. Arrange the bars on a pretty plate next to some warm apple cider or spiced tea. Your guests will be delighted as they take in the inviting aromas and flavors.
Another fun idea? Crumble a few bars over a bowl of vanilla ice cream. It makes a delightful sundae that’ll impress everyone at the table. The combination of the creamy ice cream and the spiced, rich bars is irresistible.
How to Store Gingerbread Cheesecake Bars
To keep these delicious bars fresh, store them in an airtight container in the refrigerator. They can last up to a week, but I doubt they’ll last that long once family and friends start enjoying them.
If you find yourself with leftovers (which is rare), you can also freeze them for later. Simply wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a piece, just thaw them in the fridge overnight, and they’ll be just as tasty!
Tips to Make Gingerbread Cheesecake Bars
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Softening Cream Cheese: Always ensure your cream cheese is at room temperature for the smoothest texture. If you forget to take it out ahead of time, you can cut it into small cubes and microwave it for about 15 seconds.
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Measurement Accuracy: Baking is a science, so measuring your ingredients accurately is crucial. Use a kitchen scale for the flour if you have one. This helps prevent the dough from becoming too dry or too sticky.
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Serving Temperature: Allowing the bars to sit at room temperature for about 15-20 minutes before serving enhances their flavors. The creamy cheesecake layer tastes even better when it’s just slightly warmer!
Variation
Feeling adventurous? You can twist this recipe by adding chocolate chips to the filling for a rich chocolatey flavor. You can also experiment with different spices, like cardamom or orange zest, for a refreshing twist to the classic gingerbread taste.
For a nutty crunch, fold in chopped pecans or walnuts into the cheesecake layer before pouring it over the crust. It adds a delightful texture contrast that will surprise and please your taste buds.
Pro Tips for Success
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Be Patient: Letting the bars cool completely in the pan before refrigerating is key for better cutting. Patience pays off, as it ensures cleaner slices when it’s time to serve!
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Experiment with Spices: Don’t be afraid to adjust the spice measurements. If you love ginger, add a little more! If you’d like it less spiced, back off on the cinnamon or cloves. Tailoring the spices to your family’s taste can make this recipe even more special.
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Use Quality Ingredients: The better the ingredients, the better your bars will taste. Opt for high-quality butter and cream cheese. It makes a difference, especially in the creamy filling!
Serving Ideas
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Bake Sale Delight: These bars are perfect for bake sales or family potlucks. Cut them into individual squares and package them in cute boxes tied with twine. They’ll be a hit!
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Holiday Brunch: Serve these sweet bars alongside a warm casserole or fresh fruit during a festive brunch. The flavors of gingerbread complement any warm beverage, from coffee to hot cocoa.
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After-Dinner Treat: Pair a slice with steaming cups of herbal tea or chai after a long day. Everyone will appreciate the cozy ending to their evening.
FAQs
Can I substitute the molasses?
While molasses gives the bars their distinct flavor, you can substitute with honey or corn syrup in a pinch. Just keep in mind that it will slightly alter the taste.
How do I know when they are done baking?
The cheesecake layer should jiggle a bit in the center but be set around the edges. If it looks too wobbly in the middle, give it a few more minutes.
Can I make this gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend. Ensure to read the tags on all your ingredients for hidden gluten.
What if I can’t find all the spices?
No worries! Feel free to use just cinnamon and ginger. While it won’t be exactly the same, it will still be delicious.
Quick Recap
Ready to bake? These Gingerbread Cheesecake Bars are calling your name! With their spiced cookie crust, creamy filling, and crumbly topping, each bar promises to warm your heart and bring a smile to your face. Bake these bars this weekend, and I promise you, your family will be glad you did! Enjoy every joyful moment in your kitchen as you create this cozy treat together. Happy baking!
Gingerbread Cheesecake Bars
Ingredients
For the Gingerbread Crust
- 1.5 cups 1 ½ cups salted butter, softened
- 1.25 cups 1 ¼ cups granulated sugar
- 0.75 cups ¾ cup packed brown sugar
- 0.5 cups ½ cup unsulphured molasses
- 2 large 2 large eggs
- 3.5 cups 3 ½ cups all-purpose flour
- 2 teaspoons 2 teaspoons cinnamon
- 1.5 teaspoons 1 ½ teaspoons ground ginger
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 0.25 teaspoon ¼ teaspoon nutmeg
- 0.125 teaspoon â…› teaspoon allspice
- 0.125 teaspoon â…› teaspoon cloves
For the Cheesecake Filling
- 16 ounces 16 ounces cream cheese, softened
- 1 cup 1 cup granulated sugar
- 1 tablespoon 1 tablespoon all-purpose flour
- 2 large 2 eggs
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (325°F for glass pans).
- Line a 9x13-inch pan with parchment paper and spray with nonstick spray.
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until fluffy and creamy (about 2-3 minutes).
- Mix in the molasses and eggs until smooth.
- Gradually add the flour, spices, baking powder, baking soda, and salt, mixing until just combined.
- Set aside 2 cups of the dough, then press the remaining dough into the bottom of the prepared pan to form a crust.
Cheesecake Filling Preparation
- In a separate bowl, beat the cream cheese until smooth.
- Gradually mix in sugar and flour, then add eggs and vanilla until creamy.
- Pour the cheesecake mixture over the crust in the pan.
- Crumble the reserved dough over the top.
Baking
- Bake for 45-55 minutes. If the top browns too quickly, cover loosely with foil.
- The center should jiggle slightly when done. Let cool completely.
- Refrigerate for at least 4 hours or overnight before serving.
Serving
- Lift the bars out of the pan using the parchment paper, slice into squares, and enjoy.