Description
These Gingerbread Cheesecake Bars combine the warm, spicy flavors of gingerbread with a creamy, luscious cheesecake base. Featuring a gingersnap cookie crust and enriched with white chocolate and classic holiday spices, these bars are perfect for festive gatherings or a cozy dessert treat.
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
- Preheat and 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, leaving excess paper draping over the sides for easy removal.
- Make the Crust: Place gingersnap cookies in a food processor and chop finely. Stir in melted butter until combined. Firmly press the mixture into the bottom of the prepared baking pan to form an even crust.
- Prepare the Cheesecake Filling: In a stand mixer bowl, beat the cream cheese on medium-low speed until creamy. Add granulated sugar and kosher salt, mixing to combine. Add eggs and egg yolks one at a time, scraping down the bowl after each addition to ensure even mixing.
- Add Flavorings: Stir in the melted white chocolate, vanilla extract, ground ginger, ground cloves, ground nutmeg, ground cinnamon, lemon zest, and molasses until the batter is smooth and fully combined.
- Assemble and Bake in Water Bath: Pour cheesecake batter over the cookie crust in the pan. Place this pan inside a larger baking dish and carefully pour very hot water into the larger dish until it reaches about 1 inch up the sides of the cheesecake pan. Transfer carefully to the oven.
- Bake: Bake at 350 degrees F for 20 minutes. Then reduce the oven temperature to 250 degrees F and continue baking for 65 minutes, until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool Slowly: Turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven slowly for at least one hour to prevent cracking.
- Chill and Serve: Refrigerate the cheesecake for 2 hours to overnight before removing from the pan. Cut into 12 bars and garnish with mini gingerbread cookies or sprinkles as desired.
Notes
- Using a water bath while baking helps prevent cracks and ensures creamy texture.
- Make sure cream cheese is softened to room temperature for smooth mixing without lumps.
- You can melt the white chocolate gently over a double boiler to avoid burning.
- Allow the cheesecake to chill thoroughly for the best texture and easier slicing.
- Garnish with additional spices or festive toppings like whipped cream for variation.
Nutrition
- Serving Size: 1 bar
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
