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Perfect Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These Perfect Gingerbread Cheesecake Bars combine a deeply spiced gingerbread crust with a smooth, tangy cheesecake filling, all topped with a creamy cream cheese frosting. They’re the ultimate holiday treat that’s easy to make and even easier to enjoy.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (85g) unsulphured molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60g) sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 4 oz (113g) cream cheese, softened (for frosting)
  • ¼ cup (57g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: In a large bowl, whisk together the melted butter, brown sugar, and molasses until smooth. In a separate bowl, whisk the flour, ginger, cinnamon, cloves, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. The mixture will be thick and slightly sticky.
  3. Press the crust mixture into the prepared pan in an even layer. Bake for 10 minutes. Let cool slightly on a wire rack.
  4. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until combined. Add the sour cream and vanilla extract, and beat until smooth.
  5. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
  6. Pour the cheesecake filling over the slightly cooled crust and spread evenly. Bake for 30-35 minutes, or until the edges are set and the center is still slightly jiggly.
  7. Cool the bars completely at room temperature (about 1-2 hours). Then cover and refrigerate for at least 4 hours, or overnight.
  8. Make the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla and salt, and beat until light and fluffy.
  9. Once the bars are fully chilled, use the parchment handles to lift them out of the pan. Spread the cream cheese frosting evenly over the top. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts.

Notes

For best results, use room-temperature cream cheese and eggs to prevent lumps. Do not overbake; the center should still jiggle slightly. Chill thoroughly for clean slices. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, gingerbread, cheesecake bars, Christmas dessert

Find it online: https://lindabake.com/perfect-gingerbread-cheesecake-bars-with-cream-cheese-frosting/