Description
These Gingerbread Cookie Cheesecake Bars combine the spicy warmth of classic gingerbread cookies with a rich and creamy cheesecake layer, creating a festive dessert perfect for holiday gatherings. The bars feature a gingerbread cookie crust, a smooth cheesecake middle, and a crumbly gingerbread topping baked to a perfect golden finish.
Ingredients
Gingerbread Cookie Dough
- 1 1/2 cups salted butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1/2 cup unsulphured molasses (not black strap)
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
Cheesecake Layer
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on both long sides for easy removal. Grease the parchment and pan sides with nonstick cooking spray. If using a glass pan, reduce oven temperature by 25°F.
- Make the Cookie Dough Base: In a stand or handheld electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add molasses and eggs, mixing well until combined.
- Add Dry Ingredients to Dough: Add the flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves to the wet ingredients. Mix until no dry streaks remain, being careful not to overmix.
- Set Aside Dough for Topping: Reserve 2 cups (about 20 ounces) of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base layer.
- Prepare Cheesecake Layer: Beat the softened cream cheese in a mixer until smooth. Add sugar and flour and mix until thoroughly combined, about 1-2 minutes, scraping down the bowl as needed. Add eggs and vanilla extract and mix again until fully incorporated.
- Assemble Bars: Spread the cheesecake batter evenly over the gingerbread cookie crust in the pan. Crumble the reserved gingerbread dough over the cheesecake layer evenly in small pieces.
- Bake: Bake for 45-55 minutes until the edges are set. After 30 minutes, loosely cover the top with foil to prevent excessive browning. The center may still jiggle slightly but an instant-read thermometer should read 175-180°F when inserted into the center.
- Cool and Chill: Allow the bars to cool completely in the pan. Cover and refrigerate for at least 4 hours or up to 12 hours to allow the cheesecake to set completely.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into 24 squares and serve chilled or at room temperature.
Notes
- If using a glass baking pan, reduce oven temperature to 325°F to prevent overbaking.
- Do not overmix the dough to keep the texture tender.
- The cheesecake center may jiggle slightly when done; it will firm up after chilling.
- Cover the bars loosely after 30 minutes to prevent the gingerbread topping from becoming too dark.
- Bars can be stored covered in the refrigerator for up to 3 days.
