Print

Quick Gingerbread Cheesecake Bars with Cream Cheese Frosting

gingerbread cheesecake bars - featured image
Print Recipe

These quick gingerbread cheesecake bars with cream cheese frosting are the perfect last-minute dessert. A soft, spiced gingerbread layer is topped with a silky cheesecake layer and finished with a luscious cream cheese frosting. Ready in about an hour, they’re a crowd-pleaser that tastes like you spent all day.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • ½ cup (120ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30g) sour cream
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a separate bowl, whisk melted butter, ½ cup granulated sugar, molasses, and 1 egg until smooth and glossy.
  4. Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Do not overmix. Spread batter evenly into prepared pan.
  5. In a mixing bowl, beat 8 ounces softened cream cheese with ¼ cup granulated sugar until smooth, about 2 minutes.
  6. Add 1 egg, 1 teaspoon vanilla extract, and sour cream; beat until just combined and smooth.
  7. Pour cheesecake mixture over gingerbread layer and spread gently to edges.
  8. Bake for 28-32 minutes, until edges are set and center is slightly jiggly. Cool completely in pan on a wire rack (1-2 hours).
  9. For frosting: Beat 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth and fluffy, about 3 minutes.
  10. Gradually add sifted powdered sugar, beating on low speed. Add ½ teaspoon vanilla extract and 1 tablespoon milk. Beat on medium speed for 2 minutes until light and spreadable. Add more milk if needed.
  11. Spread frosting evenly over cooled bars. Cover and refrigerate for at least 2 hours or overnight.
  12. Lift bars out using parchment handles. Cut into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Use full-fat cream cheese blocks, not spreadable. For clean slices, chill bars at least 2 hours after frosting and wipe knife between cuts. Bars can be stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, quick dessert, holiday dessert, cookie exchange, last-minute dessert

Find it online: https://goldensimmer.com/quick-gingerbread-cheesecake-bars-with-cream-cheese-frosting/