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Creamy Gingerbread Cheesecake Bars

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A quick and easy holiday dessert featuring a buttery graham cracker crust and a rich, spiced cream cheese filling. This recipe is perfect for last-minute gatherings and delivers a comforting gingerbread flavor without the hassle of a traditional cheesecake.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground ginger
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease an 8×8 inch baking pan and line with parchment paper, leaving an overhang on the sides.
  2. In a small bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and ½ teaspoon ground ginger until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a measuring cup.
  4. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes). Scrape down sides and bottom.
  5. Add 1 cup sugar and sour cream to the cream cheese. Beat on low speed until just combined.
  6. Add eggs one at a time, mixing on low speed after each addition. Add vanilla extract and mix until combined.
  7. Add cinnamon, 1 teaspoon ground ginger, nutmeg, and salt. Stir gently with a spatula until evenly distributed.
  8. Pour filling over the crust and smooth the top.
  9. Bake for 30-35 minutes until edges are set but the center still has a slight jiggle.
  10. Cool completely on a wire rack for at least 1 hour.
  11. Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the batter after adding eggs to prevent cracking. For a water bath method, place the baking pan in a larger roasting pan filled with hot water halfway up the sides. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, easy cheesecake bars, cream cheese dessert, gingerbread bars, fall recipes, christmas baking

Find it online: https://sizzlesprout.com/creamy-gingerbread-cheesecake-bars-easy-3-ingredient-holiday-treat/