These Gingerbread Cheesecake Bars are the ultimate Christmas dessert. You won’t believe how perfectly spiced and creamy they are. Easy to fix and even easier to enjoy!
Get ready for major praise of these Gingerbread Cheesecake Bars.
Also, not to alarm you, but we’re officially T-6 days out from Christmas. If you’re anything like me, you won’t know what you’re contributing to the table until the very last moment.
Take my advice and do your planning now so you can have a relaxing and stress-free holiday with your family (yeah, right). May I suggest making these incredible cheesecake bars for dessert? They take some planning ahead for cooling time and whatnot, but they are beyond worth it. You can find similar candy gingerbread men here:
They’re spicy (but not too spicy)
They’re the creamiest things you’ll ever eat
They’re basically the perfect holiday dessert.
- 1 13 oz box of gingersnap cookies
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- Pinch of kosher salt
- 24 ounces (3 bricks) cream cheese, softened to room temp
- 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
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.
- Place the gingersnap cookies in the bowl of a food processor, and chop finely. Stir in the melted butter, and firmly press the mixture into the bottom of the prepared pan.
- Add the cream cheese to the bowl of a stand mixer, mixing on medium-low speed until creamy. Add the sugar and salt mix to combine. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the melted chocolate, spices, lemon zest, molasses, and vanilla. Transfer the batter to the prepared pan.
- Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.
- Carefully transfer to the oven and bake for 20 minutes at 350 degrees F. Then, lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly in the center. Turn off the oven, and prop the door ajar. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.
- Garnish cheesecake bars with mini gingerbread cookies or sprinkles!
These bars take some time for cooling, but TRUST me, they're SO worth it.