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Perfect Gingerbread Cheesecake Bars with Cream Cheese Swirl

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These gingerbread cheesecake bars feature a spiced graham cracker crust, velvety gingerbread cheesecake filling, and tangy cream cheese swirls. They’re the perfect make-ahead holiday dessert that tastes even better after a day in the fridge.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs (about 16 full sheets)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, melted
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) molasses (not blackstrap)
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 ounces (113g) cream cheese, softened (for swirl)
  • 2 tablespoons granulated sugar (for swirl)
  • 1/2 teaspoon vanilla extract (for swirl)
  • 1 tablespoon all-purpose flour (for swirl)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and all spices for the crust. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and bottom. Add both sugars and beat until fluffy, another 2 minutes.
  4. Add eggs one at a time: Crack each egg into a small bowl, then add to cream cheese mixture. Beat on low speed just until combined after each addition.
  5. Add flavorings: Pour in molasses and vanilla extract. Beat on low until combined. In a small bowl, whisk together flour, remaining spices, and salt. Add to wet mixture and beat on low just until no flour streaks remain.
  6. Make the swirl: In a separate small bowl, beat 4 ounces cream cheese with 2 tablespoons sugar, 1/2 teaspoon vanilla, and 1 tablespoon flour until smooth, about 1 minute.
  7. Assemble: Pour gingerbread cheesecake filling over pre-baked crust. Smooth the top. Drop spoonfuls of cream cheese swirl mixture randomly over the top. Drag a butter knife through the filling in a figure-eight pattern, 5-6 passes.
  8. Bake: Place pan in center of oven and bake for 40-45 minutes. Edges should look set and slightly puffed, but center will still jiggle slightly when shaken.
  9. Cool slowly: Turn off oven, crack door open, and let bars sit inside for 30 minutes. Then remove to a wire rack and cool completely at room temperature.
  10. Chill: Once completely cool, cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Use parchment handles to lift out, then slice with a sharp knife, wiping clean between cuts.

Notes

Let cream cheese sit out for 2 hours before mixing for smoothest texture. Do not use blackstrap molasses. The water bath is not necessary for these bars. For clean slices, chill at least 4 hours and wipe knife between cuts. Bars taste even better on day 2 or 3.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese swirl, holiday dessert, Christmas bars, gingerbread dessert, cheesecake bars, make-ahead dessert

Find it online: https://lyrafeast.com/perfect-gingerbread-cheesecake-bars-with-cream-cheese-swirl/