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Cozy Gingerbread Cheesecake Bars with Molasses Crust

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These cozy gingerbread cheesecake bars feature a molasses-spiked cookie crust and a silky smooth cheesecake filling, perfect for fall and winter gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) packed dark brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) cold unsalted butter, cut into small cubes
  • 3 tablespoons (60ml) molasses
  • 16 oz (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two sides.
  2. In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized butter pieces remaining. Drizzle the molasses over the mixture and stir with a fork until evenly distributed.
  3. Transfer about two-thirds of the crust mixture to your prepared pan. Press it firmly and evenly into the bottom. Set the remaining crust aside for the topping.
  4. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you make the filling. Keep the oven on.
  5. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides. Add the sugar and beat for another minute until well combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated.
  6. Beat in the sour cream, vanilla extract, flour, ginger, cinnamon, nutmeg, and cloves until smooth. Scrape down the bowl again.
  7. Pour the cheesecake filling over the par-baked crust and spread it into an even layer. Sprinkle the reserved crust mixture evenly over the top.
  8. Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
  9. Place the pan on a cooling rack and let it cool to room temperature (about 1-2 hours). Then, transfer to the refrigerator and chill for at least 4 hours, or overnight.
  10. Once fully chilled, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares using a sharp knife, wiping the knife clean between each slice.

Notes

For clean slices, chill bars at least 4 hours or overnight. Use unsulphured molasses, not blackstrap. Room temperature ingredients are crucial for a smooth filling.

Nutrition

Keywords: gingerbread cheesecake bars, molasses crust, holiday dessert, fall baking, cheesecake bars

Find it online: https://sunnysavory.com/cozy-gingerbread-cheesecake-bars-with-molasses-crust/