Description
Delight in the festive flavors of Gingerbread Cheesecake Bars, combining a spiced gingersnap crust with a creamy white chocolate and gingerbread-spiced cheesecake filling. These bars offer a perfect balance of sweet, warming spices and smooth texture, ideal for holiday gatherings or cozy treats.
Ingredients
Scale
Crust
- 1 13 oz box gingersnap cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 cup granulated sugar
- Pinch 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 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon lemon zest
- 3 tablespoons molasses
Instructions
- Prepare the pan: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray and line it with a sheet of parchment paper, allowing excess paper to hang over the sides for easy removal.
- Make the crust: Place the gingersnap cookies in a food processor and pulse until finely chopped. Transfer to a bowl, stir in melted butter until evenly combined, then firmly press the mixture into the bottom of the prepared pan to form an even crust layer.
- Mix the filling: In the bowl of a stand mixer, beat softened cream cheese on medium-low speed until smooth and creamy. Gradually add sugar and a pinch of kosher salt, mixing until combined. Add eggs and egg yolks one at a time, mixing well after each addition and scraping the bowl sides and bottom to ensure even mixing.
- Add flavorings: Stir in the melted white chocolate, vanilla extract, ground ginger, ground cloves, ground nutmeg, ground cinnamon, lemon zest, and molasses until the batter is smooth and all ingredients are fully incorporated.
- Assemble and prepare water bath: Pour the cheesecake batter over the prepared crust in the pan. Place this pan inside a larger baking dish, then pour very hot water into the larger dish until it reaches about 1 inch up the sides of the cheesecake pan. This water bath will help the cheesecake bake evenly and prevent cracking.
- Bake the cheesecake: Carefully transfer the water bath and cheesecake to the preheated oven. Bake at 350 degrees F for 20 minutes. Then reduce the oven temperature to 250 degrees F and continue baking for 65 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
- Cool slowly: Turn off the oven and prop the door open. Let the cheesecake cool gradually in the oven for at least 1 hour to avoid cracking and ensure smooth texture.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 2 hours or overnight for best texture and flavor development.
- Serve: Use the parchment overhang to lift the cheesecake from the pan. Cut into 12 bars and garnish with mini gingerbread cookies or festive sprinkles if desired before serving.
Notes
- Ensure cream cheese is softened to room temperature to achieve a smooth filling without lumps.
- Use a water bath (bain-marie) to prevent cracking and ensure even baking of the cheesecake.
- Propping the oven door open during cooling helps the cheesecake cool gently, minimizing cracks.
- Garnish options include mini gingerbread cookies, sprinkles, or a light dusting of powdered sugar for added festivity.
- If you prefer, the crust can be pressed into a springform pan with parchment lining instead of a square pan.
Nutrition
- Serving Size: 1 bar
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
