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Cozy Gingerbread Cheesecake Bars with Molasses Crust

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Rich and spiced holiday dessert featuring a dense, fudgy molasses gingerbread crust topped with a creamy, tangy cheesecake layer. These bars are easy to make, perfect for the holidays, and offer a complex flavor profile that balances sweetness with warm spices.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ½ cup packed brown sugar (dark brown sugar preferred)
  • ¼ cup dark molasses
  • 1 ½ tsp gingerbread spice blend (cinnamon, ginger, cloves, nutmeg)
  • ¼ tsp salt
  • 24 oz full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
  2. In a large bowl, whisk together flour, brown sugar, gingerbread spice blend, and salt. Add softened butter and molasses; mix until the mixture resembles wet sand and clumps when squeezed.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to pre-bake the crust. Remove and let cool slightly while keeping the oven on.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Scrape down the sides of the bowl.
  5. Add granulated sugar and beat until combined. Add vanilla extract and heavy cream; beat on low speed just until incorporated.
  6. Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
  7. Pour the cheesecake filling over the warm crust and smooth the top with a spatula.
  8. Return to the oven and bake for 45-50 minutes. The edges should be set, but the center should have a slight jiggle.
  9. Turn off the oven and crack the door open. Let the bars sit in the cooling oven for one hour to prevent cracks.
  10. Remove from the oven and let cool completely at room temperature.
  11. Refrigerate for at least 4 hours, preferably overnight, before cutting into bars.

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps. Do not overmix the batter after adding eggs to prevent air bubbles and cracking. The center should still jiggle slightly when removed from the oven. For clean cuts, use a sharp knife dipped in hot water and wiped dry between cuts. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, molasses crust, easy cheesecake bars, winter baking, Christmas dessert, gingerbread bars

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