Description
Delight in the festive flavors of Gingerbread Cheesecake Bars, featuring a spiced gingersnap crust and a creamy, white chocolate-infused cheesecake filling with warm holiday spices and molasses. Perfect for holiday gatherings and dessert lovers.
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 (3 bricks) 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
- Prepare the 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 hanging over the sides for easy removal.
- Make the Crust: Place the gingersnap cookies in a food processor and chop finely. Stir in the melted butter, then press the mixture firmly into the bottom of the prepared pan to form the crust.
- Mix the Filling: In a stand mixer bowl, beat the cream cheese on medium-low speed until creamy. Add sugar and a pinch of kosher salt and mix to combine. Add eggs and egg yolks one at a time, scraping the bowl after each addition. Stir in melted white chocolate, vanilla extract, ground ginger, ground cloves, ground nutmeg, ground cinnamon, lemon zest, and molasses until fully incorporated.
- Assemble for Baking: Pour the cheesecake batter over the prepared crust. Place the cheesecake pan into a larger baking dish and pour very hot water into the larger dish until it reaches about 1 inch up the sides of the cheesecake pan, creating a water bath.
- Bake: Carefully place the water bath setup in the oven and bake at 350 degrees F for 20 minutes. Then reduce the oven temperature to 250 degrees F and bake for an additional 65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool Slowly: Turn off the oven. Prop the oven door ajar and allow the cheesecake to cool slowly inside for at least 1 hour.
- Chill and Serve: Refrigerate the cheesecake for 2 hours to overnight to fully set. Remove from the pan using the parchment overhang and cut into 12 bars. Optionally, garnish with mini gingerbread cookies or sprinkles before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Ensure cream cheese is at room temperature to avoid lumps.
- A water bath helps prevent cracking and ensures even baking.
- Cooling slowly in the oven reduces risk of cracks.
- Molasses adds authentic gingerbread richness, but can substitute with dark brown sugar for a milder flavor.
- Bars can be stored refrigerated for up to 5 days in an airtight container.
Nutrition
- Serving Size: 1 bar
- Calories: 390 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg
