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Perfect Gingerbread Cheesecake Bars with Molasses Drizzle

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These Perfect Gingerbread Cheesecake Bars with Molasses Drizzle are a recreation of a lost bakery recipe. The spiced crust, velvety cheesecake layer, and glossy molasses drizzle create an unforgettable holiday dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup molasses
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 8×8 pan with parchment paper, leaving overhang on two sides for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, ginger, cinnamon, and cloves. Pour in the melted butter and stir until the mixture looks like wet sand. Press it firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth—about 2 minutes. Scrape down the sides. Add the sugar and beat until fluffy, another minute. Add eggs one at a time, beating on low after each until just combined. Fold in the vanilla, molasses, ginger, cinnamon, and nutmeg with a spatula.
  4. Pour the filling over the crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 35-40 minutes, until the edges are set but the center still jiggles slightly when shaken.
  5. Turn off the oven and crack the door open. Let the bars sit in the oven for 30 minutes. Then transfer to a wire rack to cool completely—about 1 hour. Refrigerate for at least 4 hours, or overnight.
  6. In a small saucepan over low heat, combine molasses, heavy cream, butter, and sea salt. Whisk constantly until the butter melts and the mixture is smooth—about 3 minutes. Remove from heat and let it cool for 5 minutes.
  7. Lift the chilled bars out of the pan using the parchment overhang. Use a sharp knife to cut into 16 squares. Drizzle the molasses mixture over the top just before serving.

Notes

Room temperature cream cheese is essential for a smooth filling. Par-bake the crust to keep it crisp. Chill for at least 4 hours for clean slices. The drizzle can be stored separately in the fridge for up to 2 weeks.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, molasses drizzle, easy cheesecake bars, Christmas dessert

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