Description
Gingerbread Cheesecake Bars combine the spicy warmth of gingerbread spices with a creamy, luscious cheesecake filling. These bars feature a crunchy gingersnap cookie crust and a rich, white chocolate-infused cheesecake, perfect for holiday gatherings or cozy desserts any time of year.
Ingredients
Scale
Crust
- 1 13 oz box gingersnap cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 cup granulated sugar
- Pinch of 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 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp lemon zest
- 3 tbsp molasses
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray, then line it with parchment paper, making sure the excess paper hangs over the sides for easy removal.
- Make the Crust: Place the gingersnap cookies into a food processor and chop finely. Stir in the melted butter until combined, then firmly press this mixture into the bottom of the prepared pan to form an even crust layer.
- Prepare the Cheesecake Filling: In a stand mixer bowl, beat the cream cheese on medium-low speed until creamy. Gradually add sugar and salt and mix to combine. Add eggs and egg yolks one at a time, scraping down the bowl with a spatula after each addition. Stir in the melted white chocolate, vanilla extract, spices (ginger, cloves, nutmeg, cinnamon), lemon zest, and molasses until smooth and fully incorporated.
- Assemble and Create Water Bath: Pour the cheesecake batter into the crust-lined pan, smoothing the top. Place this pan inside a larger baking dish and carefully pour very hot water into the outer dish until it reaches about 1 inch up the sides of the cheesecake pan to create a water bath, which helps prevent cracking.
- Bake the Cheesecake: Carefully transfer the pans to the oven and bake at 350 degrees F for 20 minutes. Then reduce the oven temperature to 250 degrees F and continue baking for another 65 minutes until the edges are set but the center is still slightly jiggly.
- Cool Slowly: Turn off the oven and prop open the door slightly. Allow the cheesecake to cool gradually in the oven for at least one hour, which prevents sudden temperature changes that could cause cracks.
- Chill and Serve: After cooling in the oven, refrigerate the cheesecake for 2 hours to overnight. Remove from the pan using the parchment paper overhang and cut into bars. Garnish as desired with mini gingerbread cookies or festive sprinkles before serving.
Notes
- Using a water bath helps the cheesecake bake evenly and reduces the chance of cracking.
- You can substitute gingersnap cookies with gingerbread cookies if desired.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Allow the bars to chill overnight for the best texture and flavor.
- If you don't have a food processor, place the gingersnap cookies in a sealed bag and crush them with a rolling pin.
Nutrition
- Serving Size: 1 bar
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
