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Ultimate Gingerbread Cheesecake Bars: Easy Cream Cheese Frosting Recipe

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These Ultimate Gingerbread Cheesecake Bars combine a spiced gingerbread crust, a velvety cheesecake filling, and a luscious cream cheese frosting. They’re easy to make, perfect for the holidays, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) full-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 ounces (113g) full-fat cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, 1 teaspoon ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon salt. Stir in melted butter until mixture resembles wet sand. Press firmly into prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the filling: In a large bowl, beat 16 ounces cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat for 1 minute. Add eggs one at a time, beating on low after each. Add molasses, 1 teaspoon vanilla, 1 teaspoon ginger, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Mix on low until smooth.
  4. Pour filling over crust and spread evenly. Tap pan gently to release air bubbles. Bake at 325°F for 35–40 minutes, until edges are set but center jiggles slightly. Cool completely on a rack, then refrigerate for at least 4 hours or overnight.
  5. Make the frosting: In a medium bowl, beat 4 ounces cream cheese and ¼ cup butter until smooth. Add powdered sugar and ½ teaspoon vanilla; beat until combined. Add 1 tablespoon milk or cream; beat until smooth and spreadable. Adjust consistency with more liquid or powdered sugar as needed.
  6. Spread frosting over chilled bars. Refrigerate for at least 30 minutes. Lift bars out using parchment handles, cut into 16 squares, and serve cold.

Notes

Use room temperature cream cheese and eggs for a smooth batter. Do not over-mix the filling to avoid cracks. Chill bars thoroughly before cutting for clean slices. If cracks appear, the frosting will cover them. For a gluten-free version, use gluten-free graham crackers.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, easy cheesecake bars, gingerbread dessert

Find it online: https://zoeplate.com/ultimate-gingerbread-cheesecake-bars-easy-cream-cheese-frosting-recipe/