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Perfect Gingerbread Cheesecake Bars with Cream Cheese Frosting

Gingerbread Cheesecake Bars - featured image
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These gingerbread cheesecake bars combine the warm, spiced comfort of gingerbread with a rich, creamy cheesecake layer, all topped with a luscious cream cheese frosting. They are the ultimate holiday hybrid, perfect for feeding a crowd and can be made ahead.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • ½ cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1½ cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together melted butter and packed brown sugar until smooth. Add molasses, egg, buttermilk, and vanilla extract; whisk until fully incorporated.
  3. In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt. Gradually add dry ingredients to wet ingredients, stirring with a spatula until just combined. Do not overmix.
  4. In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add granulated sugar and beat for another minute. Add egg and vanilla extract; beat on low speed just until incorporated.
  5. Pour gingerbread batter into prepared pan and spread evenly. Drop spoonfuls of cheesecake mixture over the batter. Gently swirl with a butter knife or offset spatula using figure-eight motions—do not over-swirl.
  6. Bake for 28 to 32 minutes, until edges are set and center is slightly jiggly. Cool completely in the pan on a wire rack, about 1 to 1½ hours.
  7. For the frosting: In a medium bowl, beat softened cream cheese and butter on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, beating on low speed. Add vanilla extract and pinch of salt; beat on medium speed until light and fluffy.
  8. Spread frosting evenly over cooled bars. Cover and refrigerate for at least 2 hours, or overnight.
  9. Using parchment overhang, lift bars out of pan. Cut into squares with a sharp knife, wiping knife clean between cuts.

Notes

Let cream cheese sit at room temperature for at least 1 hour before using. Do not over-swirl the cheesecake layer. Chill bars thoroughly before cutting for clean slices. Bars can be made a day ahead and stored in the refrigerator. Freeze individual bars wrapped tightly for up to 3 months.

Nutrition

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

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