Description
Creamy, spiced cheesecake bars with a crisp gingersnap crust—baked in a 9×13 pan with no water bath. Make-ahead friendly for holidays.
Ingredients
Scale
- Crust
- 2 1/2 cups (250 g) gingersnap cookie crumbs
- 6 Tbsp (85 g) unsalted butter, melted
- 1 Tbsp (12 g) granulated sugar (optional)
- Pinch fine salt
- Filling
- 24 oz (680 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1/4 cup (80 g) unsulphured molasses
- 1/2 cup (120 g) sour cream
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice (optional)
- 1/2 tsp fine salt
Instructions
- Heat oven to 325°F (165°C). Line a 9×13 pan with parchment, overhang on long sides. Stir crumbs, butter, sugar, and salt. Press firmly into pan. Bake 8 minutes; cool 5 minutes.
- Beat cream cheese and sugars until smooth, 1–2 minutes. Beat in molasses, sour cream, vanilla, spices, and salt. Beat in eggs one at a time just until combined.
- Pour over crust. Bake 35–40 minutes until edges are set and center has a slight jiggle. Cool 15 minutes in cracked oven, then 45 minutes on rack. Chill 4 hours. Lift and slice 24 bars.
Notes
Dairy-free: use plant-based cream cheese and coconut yogurt; dairy-free butter. Gluten-free: use GF gingersnaps or an almond-flour crust. For fewer cracks, place a pan of hot water on the lower rack while baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: easy gingerbread cheesecake bars, gingersnap crust, holiday dessert, Christmas dessert, cheesecake bars, one-pan, make-ahead, dairy-free option, gluten-free option