Description
These Gingerbread Cookie Cheesecake Bars are a delightful festive treat combining the warm spices of gingerbread cookies with a creamy cheesecake filling. Perfect for holiday gatherings, they feature a buttery, spiced crust topped with a smooth, velvety cheesecake layer, creating an irresistible dessert that’s easy to make and sure to impress.
Ingredients
Scale
Crust
- 2 cups gingerbread cookie crumbs
- 6 tbsp melted butter
- 2 tbsp brown sugar
- Pinch of salt
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking the crust and cheesecake layers at the correct temperature.
- Prepare Crust Mixture: In a mixing bowl, combine the gingerbread cookie crumbs, melted butter, brown sugar, and a pinch of salt. Mix until the crumbs are evenly coated with butter and sugar, forming a moist mixture.
- Form Crust: Press the crumb mixture firmly into the bottom of a lined baking pan to create an even crust layer. Make sure it is compact to hold together after baking.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. This helps set the crust before adding the cheesecake filling.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated and smooth.
- Assemble Cheesecake Bars: Pour the cheesecake filling evenly over the pre-baked crust and spread the top smoothly with a spatula.
- Bake Cheesecake: Return the pan to the oven and bake for 25 to 30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Allow the bars to cool completely at room temperature. After cooling, refrigerate the cheesecake bars for several hours or overnight to fully set and enhance the flavors.
- Slice and Serve: Once chilled, slice into bars and serve. Enjoy your creamy, spiced gingerbread cheesecake bars!
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Press the crust mixture firmly to prevent crumbling when slicing.
- Do not overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
- Chilling overnight improves texture and flavor meld.
- These bars can be stored covered in the refrigerator for up to 3 days.
