Description
These Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread cookies with a rich, creamy cheesecake filling. Featuring a gingersnap cookie crust and a luscious white chocolate-enhanced cheesecake spiced with ginger, cloves, nutmeg, and cinnamon, these bars are the perfect festive dessert for any occasion.
Ingredients
Scale
Crust
- 1 13 oz box gingersnap cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 cup granulated sugar
- Pinch kosher salt
- 24 ounces cream cheese, softened to room temperature
- 4 large eggs
- 2 egg yolks
- 4 ounces white chocolate, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon lemon zest
- 3 tablespoons molasses
Instructions
- Prepare Pan: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray and line it with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Make Crust: Place the gingersnap cookies in a food processor and finely chop them. Stir in the melted butter, then firmly press the mixture into the bottom of the prepared pan to form an even crust layer.
- Make Filling: Add the cream cheese to a stand mixer bowl and beat on medium-low speed until creamy. Add sugar and salt, mixing to combine. Incorporate the eggs and egg yolks one at a time, scraping the bowl with a silicone spatula after each addition to ensure even mixing.
- Add Flavorings: Stir in the melted white chocolate, ground ginger, ground cloves, nutmeg, cinnamon, lemon zest, molasses, and vanilla extract until the batter is smooth and well combined.
- Assemble and Water Bath: Pour the cheesecake batter over the prepared crust. Place the cheesecake pan inside a larger baking dish and pour very hot water into the larger dish until it reaches about 1 inch up the sides of the cheesecake pan. This water bath helps ensure even baking and prevents cracking.
- Bake: Carefully place the setup in the oven and bake at 350 degrees F for 20 minutes. Then lower the oven temperature to 250 degrees F and continue baking for another 65 minutes, or until the edges are set but the center still jiggles slightly.
- Cool: Turn off the oven and prop the door open. Let the cheesecake cool slowly inside the oven for at least 1 hour to prevent cracks.
- Chill: Refrigerate the cheesecake for at least 2 hours or preferably overnight before removing it from the pan and cutting into bars.
- Garnish and Serve: Garnish the cheesecake bars with mini gingerbread cookies or sprinkles before serving for a festive touch.
Notes
- Using room temperature cream cheese ensures a smooth, lump-free batter.
- A water bath is essential to prevent cheesecake cracking and to ensure creamy texture.
- If white chocolate is not available, substitute with milk or semi-sweet chocolate, but white chocolate adds a unique flavor balance.
- Store cheesecake bars covered in the refrigerator for up to 4 days.
- Allow the bars to come to room temperature for about 15 minutes before serving for best flavor and texture.
- Nonstick spray and parchment paper make removal of bars much easier and cleaner.
- Adjust spices to taste if you prefer a milder or stronger gingery flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
