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- 1 cup 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 - 1/4 teaspoon salt - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1/4 cup molasses You can swap graham cracker crumbs for cookie crumbs if you want a different taste. Try using vanilla wafers or digestive biscuits. If you're looking for a vegan option, use vegan cream cheese. Brands like Tofutti or Kite Hill work well. For a low-sugar option, consider using a sugar substitute like erythritol or stevia. These can help keep the sweetness without the calories. Remember, always check the conversion ratios when using substitutes to get the right flavor and texture. {{ingredient_image_1}} First, line an 8x8 inch baking pan with parchment paper. Make sure to leave some overhang. This helps you lift the bars out easily later. Next, preheat the oven to 325°F (160°C). This temperature is perfect for baking the cheesecake bars. In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, ginger, cinnamon, cloves, and salt. Stir well until combined. This mixture should be crumbly but hold together when pressed. Now, press it firmly into the bottom of the prepared baking pan. This creates a solid crust layer. Bake in the oven for 10 minutes. Once done, remove it and let it cool slightly. In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer to beat them together for about 2-3 minutes. The mixture should be smooth and creamy. Next, add the eggs one at a time. Mix well after each addition. Then, add the vanilla extract, sour cream, and molasses. Mix until everything is just combined. Finally, pour this creamy filling over the cooled crust. Spread it evenly using a spatula. Bake in the preheated oven for 30-35 minutes. The edges should be set, but the center can have a slight jiggle. This means it's not overcooked. Once baked, remove the pan from the oven. Allow it to cool at room temperature for about an hour. After that, refrigerate for at least 3 hours. This helps the bars set completely. Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into bars to serve. To prevent cracks in your cheesecake bars, ensure your cream cheese is at room temperature. Cold cream cheese can lead to lumps and cracks. Mix slowly when adding eggs. Overmixing can also cause cracks. Check for doneness by looking for a slight jiggle in the center. The edges should be set, but the middle should still move a bit. This means it will firm up as it cools. Top your bars with whipped cream for a rich treat. A sprinkle of ground cinnamon or nutmeg adds a nice touch. You can also pair these bars with coffee for a warm drink option. Mint adds a fresh flavor that works well too. Serve your gingerbread cheesecake bars on a colorful platter. You can garnish with a dollop of whipped cream and a sprinkle of cinnamon. For a festive look, add a small sprig of mint. This simple touch makes your dessert stand out at gatherings. Pro Tips Chill Thoroughly: Make sure to refrigerate the cheesecake bars for at least 3 hours to allow for proper setting and flavor development. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and better incorporation. Prevent Cracking: To minimize cracks, avoid overbaking and let the bars cool gradually at room temperature before chilling in the fridge. Experiment with Toppings: Feel free to get creative with toppings like caramel sauce, chocolate drizzle, or crushed gingersnaps for added flavor and texture. {{image_2}} You can spice up your gingerbread cheesecake bars in fun ways. Adding chocolate gives a rich twist. Melt dark or milk chocolate and swirl it into the cheesecake mix. This adds a nice depth of flavor. Another great option is caramel. Drizzle caramel sauce on top before serving. This sweet touch balances the warm spices. Citrus zest infusions are another fun choice. Lemon or orange zest brightens the flavor. Just a teaspoon mixed into the cream cheese makes a big difference. It adds a fresh taste that complements the spices well. If you need gluten-free options, swap out the graham cracker crumbs. You can use almond flour or crushed gluten-free cookies instead. This keeps the crust tasty and safe for those with gluten sensitivities. For a lighter version, choose low-fat cream cheese and sour cream. You can also cut down on sugar. Use a sugar substitute like stevia for a sweet taste without the extra calories. This way, you can enjoy the bars without the guilt. Holiday flavors can make these bars even more special. Try adding pumpkin spice to the filling. Just mix in a tablespoon of pumpkin puree and a bit of pumpkin spice. This gives a cozy, festive vibe. In summer, you can top your bars with fresh fruit. Berries like strawberries or blueberries work great. They add a burst of color and flavor. Just slice the fruit and arrange it on top before serving. To keep your Gingerbread Cheesecake Bars fresh, use an airtight container. This prevents moisture loss and keeps them tasty. If you have leftovers, let the bars cool completely first. Then, place them in the container and layer with parchment paper between bars to avoid sticking. You can refrigerate the bars for up to a week. For longer storage, freeze them. Wrap each bar tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This way, they can last for up to three months in the freezer. For the best flavor, enjoy these bars within the first few days. After that, they remain good for up to a week in the fridge. Check for any signs of spoilage. If the bars smell off or have an unusual texture, it’s best to throw them away. When frozen, the bars maintain great quality for about three months. Just remember to thaw them in the fridge before serving. This keeps the texture nice and creamy. Enjoy your holiday treat all season long! Yes, you can make these bars ahead of time. They store well in the fridge. After they cool, cover them tightly with plastic wrap or foil. They will stay fresh for about five days. If you want to keep them longer, freeze the bars. Just wrap them in plastic and then in foil. They can last up to three months in the freezer. When you are ready to eat them, thaw them overnight in the fridge. To check if your bars are done baking, look for a few signs. The edges should be set, while the center has a slight jiggle. If the center is too firm, it can turn dry. You can also insert a toothpick in the center. If it comes out clean or with just a few crumbs, they are ready. Remember, the bars will continue to cook slightly after you take them out of the oven. For clean cuts, use a sharp knife. Wipe the knife with a damp cloth between cuts. This helps keep the edges neat. You can also chill the bars before cutting. Cold bars are firmer and easier to slice. For a nice presentation, cut them into even squares. Serve them on a pretty platter to impress your guests. A sprinkle of cinnamon or a dollop of whipped cream can add a festive touch. You learned about making delicious gingerbread cheesecake bars, from ingredients to storage. I shared tips for perfect texture and serving ideas to impress guests. With various flavor combinations and dietary modifications, there’s a version for everyone. Remember to store them properly to enjoy your tasty treats longer. Have fun baking and customizing these bars for any season or celebration!

Gingerbread Cheesecake Bars

Delicious cheesecake bars with a spiced gingerbread crust, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup 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
  • 1/4 teaspoon salt
  • 2 packages (8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup molasses

Instructions
 

  • Preheat the oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, ginger, cinnamon, cloves, and salt until well combined.
  • Press the crumb mixture firmly into the bottom of the prepared baking pan to create a crust layer. Bake for 10 minutes, then remove from the oven and let cool slightly.
  • In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, sour cream, and molasses, mixing until just combined.
  • Pour the cheesecake mixture over the crust in the baking pan, spreading it evenly.
  • Bake in the preheated oven for 30-35 minutes or until the edges are set but the center still has a slight jiggle.
  • Remove from the oven and allow to cool at room temperature for an hour, then refrigerate for at least 3 hours or until completely firm.
  • Once chilled, lift the cheesecake out of the pan using the parchment paper overhang, and cut into bars.

Notes

Serve the bars on a decorative platter, garnished with a sprinkle of ground cinnamon or a dollop of whipped cream and a small sprig of mint for a festive touch.
Keyword bars, cheesecake, dessert, gingerbread