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Quick Gingerbread Cheesecake Bars: Easy 30-Min Recipe

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These quick gingerbread cheesecake bars with cream cheese frosting are a fast and easy dessert that captures the warm, spicy flavor of gingerbread with a creamy cheesecake layer. Perfect for weeknights or holiday gatherings, they come together in about 30 minutes of active time.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream
  • Crystallized ginger, finely chopped (optional)
  • Cinnamon stick pieces (optional)
  • A light dusting of ground cinnamon or nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, ginger, cinnamon, and cloves. Stir with a fork until the spices are evenly distributed. Pour in the melted butter and stir until every crumb is moistened. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove it from the oven and set it aside to cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the granulated sugar and beat for another minute until light and fluffy. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Add the vanilla extract and flour, then mix on low until just combined.
  4. Pour the cheesecake batter over the pre-baked crust. Spread it evenly to the edges. Give the pan a gentle tap on the counter to release air bubbles. Bake for 22-25 minutes, or until the edges look set and the center jiggles slightly when you gently shake the pan.
  5. Remove the pan from the oven and place it on a wire rack. Let it cool completely at room temperature, about 45 minutes to an hour. Once cool, cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  6. About 30 minutes before serving, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla, then beat on low speed until incorporated. Increase speed to medium and beat for another minute until fluffy. Add milk or cream one tablespoon at a time until you reach a spreadable consistency.
  7. Spread the frosting evenly over the chilled cheesecake layer. Sprinkle with chopped crystallized ginger or a light dusting of cinnamon if desired. Lift the entire block out of the pan using the parchment handles. Use a sharp knife to cut into 16 equal bars (4 rows by 4 rows). Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Don’t overmix the batter to avoid cracks. Press the crust firmly to prevent crumbling. Chill for at least 3 hours for best texture. For gluten-free, use gluten-free graham crackers or ginger snaps and gluten-free flour. For dairy-free, use vegan cream cheese and butter.

Nutrition

Keywords: gingerbread cheesecake bars, quick dessert, holiday dessert, cream cheese frosting, easy cheesecake bars

Find it online: https://willarecipes.com/quick-gingerbread-cheesecake-bars-easy-30-min-recipe/