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To make Gingerbread Cheesecake Bars, gather these items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons packed brown sugar - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 8 oz cream cheese, softened to room temperature - ½ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - ½ cup sour cream, at room temperature - 1 teaspoon molasses - 1 teaspoon ground nutmeg - ¼ teaspoon salt You can swap some ingredients if needed. Here are some ideas: - Use almond or coconut flour instead of graham cracker crumbs for a gluten-free crust. - Replace unsalted butter with coconut oil for a dairy-free option. - Try Greek yogurt in place of sour cream for a tangy twist. - Maple syrup can replace molasses if you're out. Fresh ingredients make a big difference in taste. Here are my tips: - Choose cream cheese that's at room temperature for smooth mixing. - Check spices for freshness; old spices lose flavor. - Use fresh eggs for better texture in your cheesecake. - Always look for high-quality vanilla extract for rich flavor. {{ingredient_image_2}} To make gingerbread cheesecake bars, you first need to gather all your ingredients. You will need graham cracker crumbs, unsalted butter, brown sugar, and spices. The cream cheese is key for that smooth filling. Make sure your eggs and sour cream are at room temperature; this helps them mix well. 1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. 2. In a bowl, mix graham cracker crumbs, melted butter, brown sugar, ginger, cinnamon, and a pinch of salt. Stir until combined. 3. Press this mixture into the bottom of your pan. Make it even and firm. Bake for 10 minutes, then let it cool for a bit. 4. In a new bowl, beat the softened cream cheese and granulated sugar until smooth. 5. Add eggs one at a time, mixing well after each. 6. Blend in vanilla, sour cream, molasses, nutmeg, and a pinch of salt. Mix until smooth. 7. Pour this filling over the cooled crust, spreading it evenly. 8. Bake for 25-30 minutes. The edges should look set, and the center should jiggle slightly. 9. Turn off the oven and leave the door slightly open. This helps the bars cool slowly for an hour. After an hour, put the pan in the fridge for at least 4 hours. If you can wait overnight, do it for better texture. When ready to serve, lift the bars out using the parchment paper. Place them on a cutting board and cut into squares. Dust with powdered sugar and top with a piece of candied ginger or cinnamon for a nice touch. Enjoy! To avoid cracks, bake your cheesecake bars gently. Bake at a lower temperature, if needed. Let the bars cool slowly in the oven. After baking, crack the door open to let heat escape. This helps keep the bars smooth and pretty. For creamy cheesecake, start with softened cream cheese. Room temperature cheese mixes better and avoids lumps. Mix on low speed until smooth. Add eggs one by one, mixing well after each addition. This keeps the mix light and airy. Finally, use sour cream for a rich, creamy taste. Serve your cheesecake bars chilled for the best flavor. Dust with powdered sugar for a sweet touch. For a festive look, add candied ginger on top. Ground cinnamon also adds warmth and spice. You can enjoy these bars on their own or with a dollop of whipped cream. Pro Tips Chill Before Serving: For the best flavor and texture, make sure to chill the bars overnight. This allows the flavors to meld beautifully and the cheesecake to set perfectly. Perfect Crust: Press the graham cracker crust firmly into the pan to prevent it from crumbling when cutting the bars. A well-compressed crust holds its shape and provides a sturdy base. Prevent Cracking: Cracking can occur if the cheesecake is baked too long or at too high a temperature. Maintain a gentle bake and let the bars cool gradually in the oven with the door ajar. Garnish Creatively: Elevate the presentation by garnishing with whipped cream, chocolate shavings, or festive sprinkles. A little creativity goes a long way in making your dessert visually appealing. {{image_4}} You can change the flavor of your gingerbread cheesecake bars easily. Try adding pumpkin spice for a fall twist. Use chocolate instead of ginger for a rich treat. Swap in peppermint extract for a fresh holiday vibe. Each option gives your bars a fun new taste. If you need gluten-free bars, use gluten-free graham crackers. For vegan options, replace cream cheese with a vegan cream cheese blend. Substitute eggs with flax eggs made from ground flaxseed and water. You can also use coconut yogurt instead of sour cream. These swaps keep the bars tasty for everyone. Toppings can elevate your bars and make them special. Dust the top with powdered sugar for a simple look. Add a drizzle of chocolate or caramel sauce for sweetness. Chopped nuts bring a nice crunch. For a holiday touch, use candied ginger or a sprinkle of cinnamon. Each garnish adds flavor and style. To keep your gingerbread cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. Make sure they are completely cool before sealing. This helps avoid condensation, which can make them soggy. If you use parchment paper, you can place it between layers to keep them from sticking. You can freeze these bars if you want to save some for later. First, let them cool in the fridge. Then, cut them into squares. Wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to enjoy them, thaw in the fridge overnight. These cheesecake bars last about five days in the fridge. If you notice any signs of spoilage, it's best to toss them. To reheat, you can place them in a microwave for about 10-15 seconds. This warms them up without losing their texture. Enjoy these bars cold or warm; both ways are delicious! Yes, you can prepare these bars a day or two in advance. Make them and let them chill in the fridge. This helps the flavors blend well. Plus, it gives you more time to enjoy the holiday fun. Just remember to cover them well to keep them fresh. To cut cheesecake bars, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make clean cuts. Make one cut, then wipe the knife before each slice. You will get neat, beautiful squares every time. Check the edges of the cheesecake bars. They should be set and firm. The center will have a slight jiggle. This jiggle means it is still creamy and perfect. If it looks too wobbly, bake it a little longer. In this guide, we explored how to make delicious cheesecake bars. We discussed key ingredients, tips for using fresh ingredients, and substitutions to fit your needs. The step-by-step instructions ensure you bake with ease. You learned ways to avoid cracks and achieve a creamy texture. We also covered variations for different diets and toppings. Finally, proper storage methods keep your bars fresh longer. Enjoy making these cheesecake bars and impress your friends and family with your skills!

Gingerbread Cheesecake Bars

Delicious cheesecake bars with a gingerbread twist, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 8 oz cream cheese, softened to room temperature
  • 0.5 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cups sour cream, at room temperature
  • 1 teaspoon molasses
  • 1 teaspoon ground nutmeg
  • 0.25 teaspoon salt

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, ensuring some paper hangs over the edges for easy removal later.
  • In a medium-sized mixing bowl, combine the graham cracker crumbs, melted unsalted butter, packed brown sugar, ground ginger, ground cinnamon, and a pinch of salt. Stir the mixture until the crumbs are fully coated in the butter and sugar.
  • Firmly press this crumb mixture into the bottom of the prepared baking pan, creating an even crust. Place the pan in the preheated oven and bake for 10 minutes. After baking, remove the pan from the oven and set it aside to cool slightly.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, free of lumps.
  • Add the eggs one at a time to the cream cheese mixture, mixing well after each egg is added to ensure full incorporation.
  • Next, blend in the pure vanilla extract, sour cream, molasses, ground nutmeg, and a pinch of salt, mixing until all the ingredients are thoroughly combined.
  • Carefully pour the cheesecake filling over the cooled graham cracker crust, using a spatula to spread it evenly across the surface.
  • Return the pan to the oven and bake for 25-30 minutes. The edges should be set firmly, while the center will retain a slight jiggle to indicate it's perfectly baked.
  • After baking, turn off the oven and crack the oven door open. Allow the cheesecake bars to cool inside the oven for an additional hour; this step helps prevent cracking on the surface.
  • Once cooled, refrigerate the cheesecake bars for a minimum of 4 hours, or, for the best texture, overnight to allow them to set completely.
  • When you are ready to serve, gently use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares.

Notes

Before serving, delicately dust the top of the cheesecake bars with powdered sugar. For an elegant finishing touch, garnish each bar with a small piece of candied ginger or a light sprinkle of ground cinnamon.
Keyword cheesecake, gingerbread, holiday dessert