Description
These Gingerbread Cheesecake Bars combine the warm, festive spices of gingerbread with a creamy white chocolate cheesecake filling. A gingersnap cookie crust sets the stage for flavors of ginger, cinnamon, cloves, nutmeg, molasses, and lemon zest. Perfect for holiday gatherings and dessert lovers, these bars are baked in a water bath for a smooth, luscious texture.
Ingredients
Scale
Crust
- 1 13 oz box gingersnap cookies
- 6 tablespoons unsalted butter, melted
Filling
- 1 cup granulated sugar
- Pinch of kosher salt
- 24 ounces (3 bricks) cream cheese, softened to room temperature
- 4 large eggs
- 2 egg yolks
- 4 ounces white chocolate, melted
- 1 teaspoon vanilla extract
- 1 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp lemon zest
- 3 tablespoons molasses
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick spray and line it with parchment paper, allowing excess paper to drape over the sides for easy removal.
- Make the Crust: Place the gingersnap cookies in a food processor and finely chop them. Stir in the melted butter, then firmly press the mixture into the bottom of the prepared pan to form an even crust layer.
- Prepare the Filling: In a stand mixer bowl, beat the cream cheese on medium-low speed until smooth and creamy. Add the sugar and a pinch of kosher salt, mixing to combine. Add the eggs and yolks one at a time, mixing well and scraping down the sides after each addition.
- Add Flavorings: Stir in the melted white chocolate, ground ginger, ground cloves, ground nutmeg, ground cinnamon, lemon zest, molasses, and vanilla extract until fully incorporated into the batter.
- Assemble and Prepare Water Bath: Pour the cheesecake batter over the crust in the prepared pan. Place this pan inside a larger baking dish. Carefully pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan, creating a water bath to ensure even baking and prevent cracking.
- Bake the Cheesecake Bars: Bake at 350 degrees F for 20 minutes. Then reduce the oven temperature to 250 degrees F and continue baking for 65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
- Cool Slowly: Turn off the oven and prop the door ajar. Leave the cheesecake bars to cool slowly in the oven for at least 1 hour to prevent cracking and promote creamy texture.
- Chill and Serve: Refrigerate the bars for at least 2 hours or overnight to fully set. Remove from the pan using the parchment paper sling and cut into 12 bars. Garnish with mini gingerbread cookies or sprinkles if desired before serving.
Notes
- Using a water bath is crucial for a smooth, crack-free cheesecake texture.
- Allow cream cheese to come to room temperature to avoid lumps in the batter.
- Press the crust firmly to ensure it holds together well.
- For easier removal, make sure parchment paper edges hang over the pan sides.
- White chocolate can be substituted with milk or dark chocolate for a different flavor profile.
- Let the cheesecake cool slowly in the oven to prevent sudden temperature changes that cause cracks.
- Bars keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 370 kcal
- Sugar: 26 g
- Sodium: 260 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg
