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Guest-Favorite Gingerbread Cheesecake Bars with Frosting

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These gingerbread cheesecake bars feature a crunchy gingersnap crust, a silky gingerbread cheesecake filling, and a tangy cream cheese frosting. They’re make-ahead friendly, perfect for crowds, and require no water bath.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup (80ml) molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 tablespoons all-purpose flour
  • 4 ounces (113g) cream cheese, softened (for frosting)
  • 4 tablespoons (56g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream
  • Candied ginger, finely chopped (optional garnish)
  • Fresh rosemary sprigs (optional garnish)
  • Ground cinnamon for dusting (optional garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on long sides. Lightly spray with nonstick cooking spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. Combine 2 cups crumbs with melted butter, sugar, and salt. Press firmly into prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the cheesecake filling: Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each addition. Add molasses, vanilla, ginger, cinnamon, cloves, nutmeg, and flour. Mix on low until combined. Scrape bowl and stir by hand.
  4. Pour filling over warm crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F (163°C) for 35-40 minutes until edges are set but center jiggles slightly. Cool on wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Make the frosting: Beat softened cream cheese and butter until smooth and fluffy, about 3 minutes. Add powdered sugar and vanilla, beat on low until combined. Add heavy cream one tablespoon at a time until spreadable consistency.
  6. Lift bars out of pan using parchment sling. Spread frosting evenly over top. Sprinkle with candied ginger if desired. Cut into 16 squares, wiping knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for smooth texture. Don’t overmix after adding eggs to avoid cracks. The jiggle test is key for doneness. Chill at least 4 hours before cutting. Wipe knife between cuts for clean slices. Bars can be made up to 2 days ahead and stored unfrosted in the refrigerator. Freeze unfrosted for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, cream cheese frosting, gingersnap crust, make-ahead dessert

Find it online: https://dahliadishes.com/guest-favorite-gingerbread-cheesecake-bars-with-frosting/