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Cozy Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These Cozy Gingerbread Cheesecake Bars feature a crunchy ginger snap crust, a silky smooth cheesecake layer, and a creamy tangy cream cheese frosting. They’re quick to make, use simple ingredients, and are perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 2 cups (about 200g) ginger snap cookies, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream, room temperature
  • 1 tablespoon all-purpose flour
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk, as needed for consistency

Instructions

  1. Preheat your oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a food processor, pulse the ginger snap cookies into fine crumbs. Transfer to a medium bowl, add melted butter, sugar, and salt, and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for another minute. Add eggs one at a time, beating on low after each addition. Add vanilla, sour cream, and flour, and mix on low until just combined.
  4. Pour the cheesecake filling over the slightly cooled crust and spread evenly. Tap the pan on the counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour.
  5. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
  6. In a small bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy. Add heavy cream or milk one tablespoon at a time until spreadable. Spread over chilled cheesecake bars.
  7. Use parchment overhang to lift the block out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are essential for a smooth batter. Don’t over-bake; the center should jiggle slightly. For clean slices, chill thoroughly and wipe the knife between cuts. A water bath can help prevent cracks.

Nutrition

Keywords: gingerbread cheesecake bars, cream cheese frosting, holiday dessert, easy cheesecake bars, ginger snap crust

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