Gingerbread Cheesecake Bars: A Perfect Holiday Treat
These Gingerbread Cheesecake Bars are a festive and delicious holiday dessert. They combine the warm spices of gingerbread with a creamy cheesecake filling, all on a crisp gingerbread crust. Perfect for your holiday gatherings!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Crust:
- 1 1/2 cups gingersnap cookie crumbs (about 6 oz cookies)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- For the Topping (Optional):
- Whipped cream
- Cinnamon sticks
- Star anise
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the crust: In a medium bowl, combine the gingersnap cookie crumbs, melted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon ground ginger. Stir until well combined.
- Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, until lightly golden. Let it cool slightly while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy.
- Beat in the egg until just combined. Stir in the vanilla extract, 1 teaspoon ground ginger, cinnamon, cloves, and nutmeg until well incorporated.
- Pour the cheesecake filling over the baked crust. Gently spread it evenly.
- Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, cover the pan and refrigerate for at least 4 hours, or until firm.
- Lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares.
- Serve chilled, with optional toppings like whipped cream, cinnamon sticks, or star anise.
Notes
- For a stronger gingerbread flavor, you can add a tablespoon of molasses to the crust mixture.
- Ensure your cream cheese is fully softened for a smooth and lump-free filling.
- Do not overmix the cheesecake filling after adding the egg, as this can cause cracks.
- Chilling is crucial for the bars to set properly and be easy to slice.
Nutrition
- Serving Size: 1 bar
- Calories: Approximately 250-300 (will vary based on exact ingredients and toppings)
- Sugar: Approximately 20-25g
- Sodium: Approximately 100-150mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 9-12g
- Unsaturated Fat: Approximately 5-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 4-6g
- Cholesterol: Approximately 50-60mg