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Gingerbread Cheesecake Bars

Gingerbread cheesecake bars have a spiced gingersnap crust and a smooth molasses filling baked until just set. Chill the bars before slicing for neat, creamy squares with warm gingerbread flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling and chilling 5 hours
Total Time 6 hours 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups gingersnap cookies finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp brown sugar packed
  • 1 cooking spray nonstick
For the filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup brown sugar packed
  • 0.33 cup molasses unsulphured
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp kosher salt
  • 3 eggs large, at room temperature

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly coat the parchment with nonstick cooking spray.
  3. Stir the gingersnap crumbs, melted butter, and brown sugar together until evenly moistened.
  4. Press the mixture firmly into the pan in an even layer and bake for 10 minutes.
Make the filling
  1. Beat the cream cheese and brown sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the molasses, sour cream, flour, vanilla, ginger, cinnamon, cloves, and salt until combined.
  3. Mix in the eggs one at a time on low speed just until incorporated.
Bake and chill
  1. Pour the filling over the warm crust and bake for 40–50 minutes, until the edges are set and the center is just set and reaches 160°F on an instant-read thermometer.
  2. Cool completely in the pan on a wire rack, about 1 hour.
  3. Cover and refrigerate for at least 4 hours.
  4. Lift the cheesecake out by the parchment and cut into bars.

Notes

For clean slices, chill the bars for at least 4 hours and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free version, use gluten-free gingersnap cookies and a gluten-free all-purpose flour blend.