Gingerbread Cheesecake Bars

Looking for the perfect holiday dessert that’s both unique and comforting? These Gingerbread Cheesecake Bars are the answer! Combining the warm, spiced flavors of gingerbread with the creamy richness of cheesecake, this treat is guaranteed to be a crowd-pleaser. But what truly sets these bars apart is a secret ingredient that elevates them to a whole new level of deliciousness. Get ready to learn how to make this impressive dessert with a simple, delightful twist!

Why You’ll Love This Gingerbread Cheesecake Bars Recipe

These Gingerbread Cheesecake Bars are more than just a dessert; they’re an experience. Here’s why you’ll absolutely adore this recipe:

Unique Twist: The secret ingredient, speculoos cookie butter, introduces a complementary spice profile and a hint of caramel sweetness that beautifully enhances the overall flavor. It’s a game-changer!

Taste & Texture: The speculoos cookie butter creates a delightful textural contrast against the gingerbread cookie dough and creamy cheesecake layer. It adds a subtle warmth that perfectly complements the gingerbread spice.

Emotional & Practical Benefits:

• Festive: Perfect for holiday gatherings and celebrations. These bars scream “holiday cheer!”
• Easy: Simple to make with readily available ingredients. Even beginner bakers can nail this recipe. Speaking of easy recipes, have you tried these easy date bars?
• Impressive: A visually stunning and delicious dessert that will impress your guests. Get ready for the compliments to roll in!

Ingredients Needed

• 1 1/2 cups salted butter, softened
• 1 1/4 cups granulated sugar
• 3/4 cup packed light or dark brown sugar
• 1/2 cup unsulphured molasses (not black strap)
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 16 ounces cream cheese (softened)
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract

Ingredient Notes & Substitutions

Here are some helpful notes and substitutions to ensure your Gingerbread Cheesecake Bars turn out perfectly:

Butter: If you only have unsalted butter on hand, increase the salt in the recipe to 3/4 teaspoon. For a dairy-free version, substitute with a vegan butter alternative.

Molasses: Unsulphured molasses is essential for the right flavor. Avoid blackstrap molasses, which is too bitter and will overpower the other spices.

Cream Cheese: Use full-fat cream cheese for the best texture and stability in your cheesecake filling. Light cream cheese may result in a runny filling.

Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend like Bob’s Red Mill. Be mindful of any taste or texture differences.

Spices: Freshly ground spices will provide the most potent and aromatic flavor in your gingerbread cookie dough.

Speculoos Cookie Butter: If you can’t find speculoos cookie butter, Biscoff spread or another similar spiced cookie butter can be used. You can even make your own!

How to Make Gingerbread Cheesecake Bars

Preheat and Prep

First, preheat your oven to 350 degrees F. Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang on both long sides for easy removal. Grease the parchment paper and the sides of the pan. If you’re using a glass pan, consider reducing the oven temperature by 25 degrees to prevent overbrowning.

Make the Cookie Dough

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 2-3 minutes, and the mixture should become noticeably lighter in color and texture.

Add Molasses and Eggs

Mix in the molasses and eggs until well combined, creating a smooth and consistent mixture. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Incorporate Dry Ingredients

Add the flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves. Mix until just combined, being careful not to overmix the dough. Overmixing can lead to tough bars.

Reserve Dough

Set aside 2 cups of the gingerbread dough for the crumble topping. This will add a delightful textural element to the finished bars.

Press into Pan

Press the remaining dough evenly into the bottom of the prepared pan. Make sure the dough is distributed uniformly for even baking.

Make Cheesecake Filling

In another mixing bowl, beat the softened cream cheese until smooth. This is crucial for a lump-free cheesecake filling.

Add Sugar and Flour

Add the granulated sugar and flour, mixing until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated smoothly.

Add Eggs and Vanilla

Mix in the eggs and vanilla extract until just combined, creating a creamy and luscious cheesecake batter.

Assemble and Bake

Spread the cheesecake batter evenly over the gingerbread cookie dough in the pan, creating a smooth and uniform layer.

Crumble Remaining Dough

Crumble the reserved gingerbread cookie dough over the top of the cheesecake layer, distributing it evenly for a beautiful and rustic topping.

Bake

Bake for 45-55 minutes, covering the top loosely with foil after the first 30 minutes to prevent overbrowning. The center may still jiggle slightly, but that’s okay. The internal temperature should be 175-180°F.

Cool and Chill

Let the bars cool completely in the pan. Then, cover and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and the flavors to meld together beautifully.

Cut and Serve

Remove the bars from the pan using the parchment paper overhang, cut into squares, and serve chilled. Enjoy!

The Secret to the Perfect Gingerbread Spice Blend

The right spice blend is key to achieving that signature gingerbread flavor. Here’s how to create your own:

Essential Spices: The core spices for gingerbread include cinnamon, ginger, cloves, nutmeg, and allspice. These create the warm, comforting flavor profile we all love.

Spice Ratios: A good starting point is a ratio of 2 parts cinnamon, 1.5 parts ginger, 0.5 part nutmeg, 0.25 part allspice and 0.125 part cloves. Feel free to adjust these to your personal preferences.

Customization: Want a spicier bar? Add more ginger! Looking for warmth? Try a pinch of cardamom. For a subtle kick, a tiny bit of white pepper can work wonders. Don’t be afraid to experiment!

Grinding Fresh: Using freshly ground spices will provide the most potent flavor. If possible, grind your spices just before mixing for the best results.

For more information about the flavor of spices, you can check out this science of cooking article.

Storage Tips: Store your spice blend in an airtight container away from light and heat to maintain its flavor and potency.

Preventing Cheesecake Cracks

Nobody wants cracked cheesecake! Here’s how to avoid them:

Baking Temperature: Maintain a stable, moderate oven temperature (350°F) to prevent the cheesecake from expanding too rapidly.

Cooling Gradually: Allow the cheesecake to cool slowly in the oven with the door slightly ajar to minimize stress and prevent cracks.

Water Bath (Optional): While not required, a water bath (bain-marie) can provide even baking and moisture retention, significantly reducing the risk of cracks.

Avoiding Overbaking: Overbaking can lead to cracks and a dry, crumbly texture. Use an instant-read thermometer to ensure it reaches 175-180°F and remove it from the oven immediately.

Pro Tips & Troubleshooting

Pro Tips

• Reduce oven temperature by 25 degrees F when using a glass pan.
• Cover the top loosely with foil after the first 30 minutes to prevent the cookie dough from browning too much.
• Chill the bars completely for at least 4 hours to allow the cookie dough to soften and the cheesecake to set.
• Use an instant-read thermometer to ensure the cheesecake layer is properly cooked (175-180°F).
• Don’t overmix the gingerbread dough after adding the flour to avoid tough bars.
• Ensure the cream cheese is fully softened for a smooth, lump-free cheesecake filling.
• Press the gingerbread dough evenly into the pan for consistent baking.

Common Mistakes to Avoid

• Overbaking the cookie dough can lead to hard bars.
• Using blackstrap molasses results in too strong of a flavor and altered texture. Be sure to use unsulphured molasses.
• Using light cream cheese can make the filling runny. Use full-fat cream cheese.
• Overmixing the cookie dough after adding flour leads to a tougher final product.
• Not chilling the bars long enough will result in a soft, unset cheesecake layer.
• Using cold eggs can affect the texture of the cheesecake filling. Use room temperature eggs.
• Forgetting to grease the parchment paper can make it difficult to remove the bars cleanly.

Serving & Storage

Serving Ideas

• Serve chilled with a dollop of whipped cream.
• Dust with powdered sugar for an elegant presentation.
• Drizzle with caramel sauce or chocolate syrup.
• Garnish with crushed gingerbread cookies or candied ginger. Speaking of candied treats, you might also enjoy this candied orange peel recipe!
• Pair with a warm cup of coffee, tea, or hot cocoa.
• Cut into smaller squares for easy snacking or cookie plates.

Storage and Make-Ahead

• Fridge: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap the bars individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead: The bars can be made 1-2 days in advance and stored in the refrigerator until ready to serve. In fact, chilling the bars overnight actually improves the flavor!

Conclusion

In conclusion, these Gingerbread Cheesecake Bars are a truly exceptional holiday dessert. They combine the comforting flavors of gingerbread with the creamy richness of cheesecake. The unique addition of speculoos cookie butter elevates these bars to a whole new level of deliciousness that your friends and family will love.

Even if you’re new to baking, this recipe is easy to follow and guaranteed to impress. Don’t be afraid to add your own personal touch with different spice blends or toppings. You can even try adding a layer of speculoos cookie butter to the bottom of the pan!

Print this recipe and share it with your friends and family! Or, browse our other holiday dessert recipes for more inspiration. You might also want to check out our recipe for Cozy Peppermint Mocha, perfect for the holidays. Happy baking!

FAQ

Here are some frequently asked questions about these Gingerbread Cheesecake Bars:

Do these bars freeze well?

Yes, these bars freeze exceptionally well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Can I use light cream cheese instead of full fat cream cheese?

It’s not recommended. Light cream cheese has a higher water content, which can result in a runny cheesecake filling. Full-fat cream cheese provides the best texture and stability.

Can I halve the recipe?

Yes, you can halve the recipe. Use an 8×8 inch baking pan and adjust the baking time accordingly. Keep a close eye on the bars to prevent overbaking.

Why not black strap molasses?

Blackstrap molasses has a very strong, bitter flavor that can overwhelm the other spices in the gingerbread. Unsulphured molasses provides a milder, sweeter flavor that complements the cheesecake layer. You can read more about the types and uses of molasses at the Spruce Eats.

How can I prevent my cheesecake from cracking?

Bake at a moderate temperature (350°F), avoid overbaking, and allow the bars to cool gradually. You can also try using a water bath (bain-marie) for more even baking.

How long do these bars last and what is the best way to store them?

These bars will last for up to 5 days in the refrigerator when stored in an airtight container. For longer storage, freeze them for up to 2 months.

Can I use a sugar substitute in the cookie dough or cheesecake filling?

Sugar substitutes may alter the texture and flavor of the bars. If using a sugar substitute, choose one that is designed for baking and follow the package instructions.

How do I make my own spice blend for gingerbread?

Combine 2 teaspoons of ground cinnamon, 1 1/2 teaspoons of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and 1/8 teaspoon of ground cloves. Adjust the amounts to your preference.

“`