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Gingerbread Cheesecake Bars

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Delightful Gingerbread Cheesecake Bars featuring a spiced gingersnap crust and creamy filling, perfect for the fall season.

Ingredients

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  • 2 cups finely crushed gingersnap cookies
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces (2 blocks) cream cheese, softened
  • ½ cup packed brown sugar
  • ½ cup sour cream
  • 2 tablespoons molasses (not blackstrap)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup white chocolate chips or chopped white chocolate
  • 1 to 2 teaspoons heavy cream, as needed

Instructions

  1. Preheat the oven to 325°F (165°C). Line an 8×8-inch square baking pan with parchment paper.
  2. Combine the crushed gingersnap cookies, melted butter, and a pinch of salt in a medium bowl. Mix until the texture resembles wet sand.
  3. Press the mixture firmly and evenly into the prepared pan.
  4. Bake the crust for 8 minutes, then remove from the oven to cool slightly.
  5. Beat the cream cheese in a large mixing bowl until smooth. Add brown sugar and mix until incorporated.
  6. Mix in sour cream, molasses, and vanilla extract until smooth.
  7. Add the eggs one at a time, mixing on low until just combined. Fold in spices.
  8. Pour the filling over the pre-baked crust and smooth the top.
  9. Bake for 35-40 minutes until edges are set and center is slightly jiggly. Let cool at room temperature.
  10. Chill in the refrigerator for at least 4 hours, preferably overnight.
  11. Melt the white chocolate and add heavy cream as needed for drizzling consistency.
  12. Slice into 16 bars and drizzle with melted white chocolate before serving.

Notes

For best results, ensure cream cheese is at room temperature and do not skip chilling time for easy slicing.

Nutrition

Find it online: https://doughgirlbylea.com/gingerbread-cheesecake-bars/

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