Description
Festive gingerbread cheesecake bars deliver winter magic on your holiday dessert table. Rich cream cheese swirls with warm spices create a delightful sweet that will become your seasonal signature treat.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 1/2 cups gingerbread cookie crumbs
- 2 large eggs
- 1/4 cup unsalted butter, melted
Spices and Sweeteners:
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Flavor and Garnish:
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Caramel drizzle (optional)
- Crushed gingerbread cookies for garnish (optional)
Instructions
- Prepare the oven at 325°F and position a parchment paper inside an 8×8-inch baking pan, ensuring sides overhang for easy removal.
- Combine gingerbread cookie crumbs with melted butter, incorporating brown sugar for enhanced sweetness.
- Press the crumb mixture firmly into the pan bottom, creating an uniform base layer.
- Bake the crust for 8-10 minutes, then allow it to cool completely.
- Using an electric mixer, whip cream cheese until smooth and creamy, approximately 2-3 minutes.
- Gradually integrate granulated sugar, ensuring complete blending.
- Incorporate eggs individually, thoroughly mixing after each addition.
- Blend vanilla extract with warm spices (cinnamon, ginger, nutmeg, cloves) until mixture achieves a consistent texture.
- Carefully pour cheesecake filling over the cooled gingerbread crust, spreading evenly with a spatula.
- Bake for 35-40 minutes until the center remains slightly wobbly but predominantly set.
- Remove from oven and allow to reach room temperature naturally.
- Refrigerate for minimum 3 hours or overnight to achieve optimal consistency and easier slicing.
- Extract from pan using parchment paper, transfer to cutting board, and slice into 12 uniform bars.
- Embellish with optional garnishes like whipped cream, caramel drizzle, or crushed gingerbread cookies before serving.
Notes
- Crush gingerbread cookies finely to ensure a smooth, compact crust that holds together perfectly when sliced.
- Soften cream cheese at room temperature for at least 30 minutes to achieve a silky, lump-free cheesecake filling.
- Use room temperature eggs to prevent the cheesecake from cracking and ensure even mixing with the cream cheese.
- Modify the spice blend by adjusting cinnamon, ginger, nutmeg, and cloves to suit personal taste preferences or dietary needs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg