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Quick Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting

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These quick gingerbread cheesecake bars feature a buttery, spiced crust, a silky smooth cheesecake layer, and a tangy cream cheese frosting. They come together in under an hour with simple ingredients, making them a perfect holiday treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • 2 tablespoons molasses
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper or foil, leaving a 2-inch overhang on two opposite sides. Lightly grease the paper or foil with cooking spray.
  2. Make the crust: In a medium bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, and salt. Pour in the melted butter and molasses. Stir with a fork until it looks like wet sand and holds together when pressed.
  3. Press the crust into the pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake for 12 minutes. Set aside to cool while you make the filling. Do not turn off the oven.
  4. Make the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and bottom. Add the sugar and beat for another minute until fluffy. Add the eggs one at a time, beating on low after each just until combined. Mix in the vanilla and the tablespoon of flour until just smooth.
  5. Pour the filling over the crust. Use a spatula to spread it evenly. Tap the pan gently on the counter a few times to release air bubbles. Bake for 25 to 30 minutes. The edges should be set, but the center should still jiggle slightly when you shake the pan.
  6. Cool the cheesecake: Place the pan on a wire rack and let it cool completely at room temperature (about 1 hour). Then, cover loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  7. Make the frosting: Beat the softened cream cheese and butter together until smooth and fluffy. Add the powdered sugar, vanilla, and salt. Beat on low until combined, then on medium-high for 2 minutes until light and airy. If too thick, add a teaspoon of milk; if too thin, add a tablespoon more powdered sugar.
  8. Frost and slice: Spread the frosting evenly over the chilled cheesecake. Use a sharp knife to cut into 16 squares. For clean cuts, wipe the knife with a damp paper towel between slices. Serve cold or let sit at room temperature for 10 minutes for a softer texture.

Notes

Don’t skip the foil or parchment overhang for easy removal. Let cream cheese soften for 30 minutes before starting. Chill for at least 4 hours, preferably overnight, for best texture. For clean slices, run knife under hot water and wipe between cuts.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, quick dessert, easy cheesecake bars

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