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Creamy Gingerbread Cheesecake Bars with Molasses

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A rich, dense, and airy holiday dessert featuring a buttery gingerbread crust and a smooth, tangy cream cheese filling infused with dark molasses and warm spices.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon gingerbread spice blend (or ½ tsp cinnamon, ¼ tsp ginger, pinch of cloves)
  • 24 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons dark molasses
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease with butter spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and gingerbread spice blend. Mix until resembling wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set, then let cool.
  4. In a large bowl, beat softened cream cheese and granulated sugar on medium-high speed for 3-4 minutes until smooth and pale. Scrape down the sides.
  5. Add eggs one at a time, beating just until incorporated. Do not overmix.
  6. Add vanilla extract and dark molasses. Mix on low speed until just combined.
  7. Sprinkle flour over the batter and mix on low speed until no longer visible. Stop mixing immediately.
  8. Pour batter over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake at 325°F (165°C) for 35-40 minutes until edges are set but the center has a slight jiggle.
  10. Turn off the oven, crack the door open, and let bars sit for 1 hour to cool gradually.
  11. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  12. Slice into squares using a sharp knife dipped in hot water.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent curdling. Do not overmix the batter after adding eggs to avoid cracks. For best flavor, use unsulphured dark molasses. Bars taste better the next day as flavors meld.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, molasses bars, cream cheese bars, easy dessert, Christmas baking, gingerbread recipe

Find it online: https://lindabake.com/creamy-gingerbread-cheesecake-bars-with-molasses-easy-holiday-dessert/