Description
These Gingerbread Cheesecake Bars are a festive and delicious treat combining the warm spices of gingerbread with the creamy richness of cheesecake. Perfect for holiday gatherings or any time you crave a sweet, spiced dessert bar with a buttery gingerbread crust and smooth, spiced cheesecake filling.
Ingredients
Scale
Crust
- 1 ½ cups gingerbread cookie crumbs
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the bars.
- Prepare the Crust: In a bowl, combine gingerbread cookie crumbs and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9×13-inch baking dish to form an even crust layer.
- Make the Cheesecake Filling: In a separate bowl, beat softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in vanilla extract and the ground spices: cinnamon, ginger, nutmeg, and cloves, creating a richly spiced filling.
- Assemble and Bake: Pour the cheesecake filling evenly over the prepared crust. Bake in the preheated oven for approximately 40 minutes, or until the edges are set and the center remains slightly jiggly, indicating it is perfectly baked.
- Cool and Chill: Let the bars cool at room temperature. Once cooled, refrigerate for at least three hours or overnight to allow the cheesecake to fully set and develop its flavor.
- Serve: Cut the chilled cheesecake into bars and serve. Optionally, top with whipped cream or caramel drizzle for extra indulgence.
Notes
- Ensure cream cheese is softened to prevent lumps in the cheesecake filling.
- The center being slightly jiggly after baking is a sign that the cheesecake will set as it chills.
- You can substitute gingerbread cookie crumbs with ginger snap cookies for a similar flavor.
- Store bars in the refrigerator and consume within 3-4 days for best freshness.
- For an extra festive touch, garnish with a sprinkle of cinnamon or nutmeg before serving.
