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- 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup brown sugar - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cloves - 1 (8 oz) package cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup sour cream - 1/4 cup molasses - 1/2 teaspoon salt - Whipped cream and ground cinnamon for garnish (optional) - Nuts for topping - Chocolate drizzle I love using graham cracker crumbs for the crust. They add a sweet crunch. Combine these with melted butter and brown sugar. The spices—ginger, cinnamon, and cloves—bring warmth and holiday cheer to the mix. For the creamy layer, I use softened cream cheese. It blends well with powdered sugar for sweetness. The eggs and sour cream make it rich and smooth. Molasses adds a deep, warm flavor that ties it all together. You can also get creative with toppings. Whipped cream and a sprinkle of cinnamon make it festive. Nuts add a nice crunch, and chocolate drizzle gives a sweet touch. These ingredients create a balance of flavors that make each bite delightful. {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Line an 8x8 inch baking pan with parchment paper. To make the crust, mix these ingredients in a bowl: - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup brown sugar - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cloves Stir until the mixture looks like wet sand. Press the mixture into the bottom of the pan. Bake it for 10 minutes, then let it cool. In a large bowl, beat one package of softened cream cheese until smooth. Add these ingredients one at a time: - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup sour cream - 1/4 cup molasses - 1/2 teaspoon salt Mix until everything blends well. Pour this cheesecake mixture over your cooled crust. Spread it out evenly. Bake for 30 to 35 minutes. The edges should be set, but the center will jiggle a bit. After baking, let it cool at room temperature for an hour. Then, put it in the fridge to chill for at least 4 hours or overnight. When ready, lift the bars out using the parchment paper. Cut them into squares and enjoy! To get the best texture, make sure your cream cheese is soft. If it’s too cold, your batter will be lumpy. Let it sit out for about 30 minutes before using. Also, avoid overmixing the cheesecake batter. Mix just enough to combine the ingredients. Overmixing can add too much air, causing cracks when it bakes. Garnishing makes your bars look and taste even better. I love using whipped cream and a sprinkle of ground cinnamon on top. It adds a nice touch and extra flavor. You can also explore other toppings like crushed nuts or a drizzle of chocolate. These toppings add a fun twist and a crunch. Sometimes, cracks can appear on the cheesecake. To fix this, avoid opening the oven door while baking. Also, letting the cheesecake cool slowly helps prevent cracks. If your bars do not set properly, ensure you baked them long enough. The edges should be firm, but the center can still jiggle slightly. If they do not set, chilling them longer in the fridge can help. Pro Tips Chill Thoroughly: Allowing the cheesecake bars to chill overnight ensures they set properly and enhances the flavors, making them more enjoyable. Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature to achieve a smooth, lump-free batter. Don’t Overbake: The center should have a slight jiggle when you take it out of the oven; it will continue to set as it cools. Garnish with Care: A dollop of whipped cream and a sprinkle of cinnamon add a festive touch, but avoid overdoing it to keep the presentation elegant. {{image_2}} You can make these bars even more delightful with simple changes. Adding pumpkin pie spice gives a warm flavor twist. This spice mix pairs well with the ginger and cinnamon. You can also toss in chocolate chip pieces for a sweet surprise. These rich bits melt and add a creamy texture. For those with dietary needs, there are easy swaps. You can create a gluten-free crust using crushed gluten-free cookies. This keeps the base tasty without the gluten. If you want a vegan option, substitute the cream cheese with a plant-based version. Use flax eggs instead of regular eggs to keep it dairy-free. These bars shine at holiday gatherings. Pair them with a cup of coffee or spiced tea. The warmth of the drinks brings out the flavors of the cheesecake. You can also serve them at potlucks or festive dinners. The bars will impress your friends and family, making you the star of the event. To keep your gingerbread cheesecake bars fresh, store leftovers in the fridge. - Place them in an airtight container. - If you do not have a container, cover them tightly with plastic wrap. - This helps keep them moist and tasty. If you want to save them for later, freezing is a great option. - Cut the bars into pieces before freezing. - Wrap each piece in plastic wrap, then place them in a freezer bag. - Make sure to squeeze out as much air as possible. - These bars freeze well for up to three months. In the refrigerator, these bars last about five days. - Keep an eye on them, as they can dry out over time. When checking for spoilage, watch for these signs: - A change in color or texture. - Any unusual smells. - If you see mold, throw them away immediately. Storing them properly ensures you enjoy these treats longer! To cut cheesecake bars well, use a sharp knife. Dip the knife in hot water before cutting. Wipe the knife clean after each cut. This keeps the edges neat. For best results, chill the bars for a few hours before cutting. This makes them firm and easier to slice. Yes, you can make these bars ahead of time! They store well in the fridge. Make them up to three days in advance. Just cover them tightly with plastic wrap. This keeps them fresh and tasty. You can also freeze them for up to two months. Thaw in the fridge before serving. The cheesecake is done when the edges are set. The center should still jiggle slightly. This slight jiggle means it will firm up as it cools. You can also check with a toothpick. If it comes out mostly clean, it’s ready. Let it cool at room temperature before chilling. In this blog post, I shared how to make delicious cheesecake bars. We covered all the needed ingredients, step-by-step instructions, and helpful tips to get perfect results. Remember to soften the cream cheese, and enjoy fun toppings like whipped cream or nuts. These bars are great for gatherings and easy to store. With these insights, you can impress your friends and family with tasty treats. Now, grab your ingredients and start baking!

Gingerbread Cheesecake Bars

Deliciously spiced cheesecake bars with a graham cracker crust, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup molasses
  • 1/2 teaspoon salt
  • to taste whipped cream and ground cinnamon for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
  • In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, ground ginger, ground cinnamon, and ground cloves. Mix until combined, and the mixture resembles wet sand.
  • Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form a crust layer. Bake for 10 minutes, then remove from the oven and let cool slightly.
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
  • Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract, eggs (one at a time), sour cream, molasses, and salt. Continue to mix until the batter is well blended and smooth.
  • Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
  • Bake for 30-35 minutes, or until the edges are set and the center still has a slight jiggle.
  • Once baked, remove from the oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
  • Once set, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and serve with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.

Notes

For best results, refrigerate overnight before serving.
Keyword bars, cheesecake, gingerbread, holiday