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Ultimate Gingerbread Cheesecake Bars with Molasses Crust

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These Ultimate Gingerbread Cheesecake Bars feature a rich, creamy cheesecake layer on a real molasses cookie crust, perfect for holiday cookie swaps, Christmas brunch, or a cozy dessert. Quick and easy to make with simple ingredients, they’re a crowd-pleasing treat that tastes like Christmas magic.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup brown sugar, packed (light or dark)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • 3 tablespoons unsulphured molasses (e.g., Grandma’s brand)
  • 16 ounces cream cheese, softened (two blocks, full-fat)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the crust: In a food processor, combine flour, brown sugar, ginger, cinnamon, cloves, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Drizzle in molasses and pulse until dough starts to clump together. (Alternatively, use a pastry cutter or fingertips to work butter into dry ingredients, then stir in molasses with a fork.)
  3. Press crust mixture firmly and evenly into prepared pan using fingers or bottom of a measuring cup. Bake for 12-15 minutes until edges are just golden. Set aside to cool slightly.
  4. Beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides of bowl.
  5. Add granulated sugar and brown sugar; beat on medium speed until well combined and smooth, about 1 minute. Scrape bowl again.
  6. Add eggs one at a time, beating on low speed just until incorporated after each addition. Do not over-mix.
  7. Add sour cream, vanilla extract, ginger, cinnamon, nutmeg, and pinch of salt. Mix on low speed until combined and smooth. Scrape and stir by hand.
  8. Pour cheesecake filling over slightly cooled crust; spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 30-35 minutes until edges are set and slightly puffed, but center still has a slight jiggle when shaken.
  10. Cool at room temperature for about 1 hour, then refrigerate for at least 4 hours (overnight is best).
  11. Use parchment handles to lift bars out of pan. Slice into squares with a sharp knife (run knife under hot water and wipe dry between slices for clean cuts).

Notes

Don’t over-bake the cheesecake; the center should jiggle slightly. Use room temperature ingredients for a smooth filling. Press the crust firmly to prevent crumbling. For a perfectly smooth top, use a water bath (place pan in a larger roasting pan with hot water halfway up sides, wrapped in foil). Chill at least 4 hours or overnight for best texture. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, cookie swap, Christmas dessert, molasses crust, cheesecake bars, gingerbread

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