Best 2 Gingerbread Cheesecake Bars Recipes

Welcome to the delightful world of gingerbread cheesecake bars, where the comforting flavors of ginger and cinnamon blend seamlessly with the creamy richness of cheesecake. This delectable treat is perfect for those who crave a sweet and tangy dessert that will tantalize their taste buds and leave them wanting more. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating the perfect gingerbread cheesecake bars, ensuring that your next dessert creation is an unforgettable culinary masterpiece.

Here are our top 2 tried and tested recipes!

ORANGE-GINGERBREAD CHEESECAKE BARS

Orange-Gingerbread Cheesecake Bars image

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Provided by Kim

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 19

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g

GINGERBREAD CHEESECAKE BARS

Gingerbread Cheesecake Bars image

These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.

Provided by My Hot Southern Mess

Categories Desserts Cakes Holiday Cake Recipes

Time 4h50m

Yield 24

Number Of Ingredients 21

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
¼ cup molasses
1 tablespoon water
2 (8 ounce) packages cream cheese
½ cup powdered sugar
½ cup brown sugar
6 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups whipped topping
2 tablespoons whipped topping, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
Garnish with remaining whipped topping before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g

Tips:

Use fresh ingredients for the best flavor.
Make sure the cream cheese is softened to room temperature before using.
Do not overbeat the cheesecake mixture, as this can cause it to become dense.
Bake the cheesecake in a water bath to prevent it from cracking.
Chill the cheesecake for at least 4 hours before serving.
Garnish the cheesecake with fresh gingerbread crumbs, whipped cream, or berries before serving.

Conclusion:

This gingerbread cheesecake is a delicious and festive dessert that is perfect for any holiday gathering. The combination of gingerbread and cheesecake is a classic, and the addition of a graham cracker crust makes it even more decadent. This cheesecake is sure to be a hit with everyone who tries it.