Ingredients
Equipment
Method
Step 1: Prep Your Pan and Oven
- First, preheat your oven to 350 degrees F (175°C). Prepare a 9x13-inch metal baking pan by lining it with parchment paper, making sure to leave an overhang on the two long sides. Lightly grease the parchment paper and the exposed sides of the pan with nonstick cooking spray.
Step 2: Craft the Gingerbread Cookie Dough
- In the bowl of an electric stand mixer fitted with the paddle attachment, or with a handheld electric mixer, combine the softened butter, granulated sugar, and brown sugar. Cream these together on medium speed for about 2-3 minutes until the mixture is visibly light and fluffy. Next, add the unsulphured molasses and the two large eggs, mixing until they are fully incorporated and the batter is well combined.
Step 3: Add Dry Ingredients to Gingerbread Dough
- Add the all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda, salt, ground nutmeg, ground allspice, and ground cloves to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix the dough once the flour is added.
Step 4: Prepare the Crust and Topping Dough
- Scoop out about 2 cups (approximately 20 ounces) of the gingerbread dough and set it aside in a separate bowl. This reserved dough will become your crumbled topping. Press the remaining gingerbread dough firmly and evenly into the bottom of your prepared 9x13-inch pan.
Step 5: Prepare the Creamy Cheesecake Filling
- In the clean bowl of your electric stand mixer, or using a handheld mixer, beat the softened cream cheese on medium speed until it's completely smooth and free of any lumps. Scrape down the sides of the bowl. Add the granulated sugar and 1 tablespoon of all-purpose flour, mixing for 1-2 minutes until well combined. Finally, add the eggs and vanilla extract. Mix on low speed until *just* combined.
Step 6: Assemble the Layers
- Carefully and evenly spread the creamy cheesecake batter over the gingerbread cookie dough crust in your pan. Now, take the reserved gingerbread cookie dough. Using your fingers, crumble it into small pieces over the entire surface of the cheesecake layer, aiming for an even distribution of crumbles.
Step 7: Bake to Perfection
- Place the assembled bars into your preheated oven and bake for 45-55 minutes. After about 30 minutes of baking, loosely cover the top of the pan with aluminum foil. The edges of the cheesecake should appear set, and the center may still have a slight jiggle. For ultimate precision, an instant-read thermometer inserted into the center of the cheesecake should read between 175-180 degrees F (79-82°C).
Step 8: Cool and Chill (Crucial Step!)
- Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack at room temperature. After they've cooled, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally, up to 12 hours. This chilling period is absolutely crucial for the cheesecake to fully set and for the flavors to meld beautifully.
Step 9: Slice and Serve
- When the bars are thoroughly chilled, use the parchment paper overhang to carefully lift the entire slab out of the pan. Place them on a cutting board. For clean, neat slices, use a large, sharp knife, wiping it clean between each cut. Slice into squares and serve! They're best when allowed to come to just below room temperature for about 15-20 minutes before serving.
Notes
These Gingerbread Cheesecake Bars are a fantastic make-ahead holiday dessert, combining warm spiced gingerbread with a luscious cheesecake filling. Ensure ingredients like cream cheese and butter are at room temperature for the best texture. Don't rush the chilling process; it's essential for a perfectly set cheesecake and clean slices. Nutrition information is estimated based on common ingredients and serving sizes and may vary.