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Best Gingerbread Cheesecake Bars with Easy Molasses Crumble

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These Best Gingerbread Cheesecake Bars with Molasses Crumble combine the tangy richness of cheesecake with deep, spiced gingerbread flavor. The bar format is forgiving, the crumble hides any imperfections, and the flavor only gets better after a day in the fridge.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 tablespoon molasses
  • ¾ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup unsalted butter, cold and cubed
  • 1 tablespoon molasses

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray with nonstick spray.
  2. Make the gingerbread crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon ginger, ½ teaspoon cinnamon, and ¼ teaspoon cloves. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool. Leave the oven on.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add ½ cup granulated sugar and beat for another minute until fluffy. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in vanilla extract, sour cream, and 1 tablespoon molasses. Mix on low until smooth and uniform.
  4. Make the molasses crumble: In a separate bowl, whisk together flour, brown sugar, ¼ cup granulated sugar, 1 teaspoon ginger, ½ teaspoon cinnamon, and salt. Add cold cubed butter and 1 tablespoon molasses. Use a pastry cutter or fingertips to work the butter into the dry ingredients until mixture resembles coarse meal with some pea-sized clumps. Refrigerate while assembling the bars.
  5. Assemble the bars: Pour cheesecake filling over the cooled crust and spread into an even layer. Sprinkle chilled molasses crumble evenly over the top. Do not press down.
  6. Bake at 350°F (175°C) for 30 to 35 minutes. Edges should be set and slightly puffed, but center will still jiggle slightly. If crumble browns too quickly after 25 minutes, tent loosely with foil.
  7. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
  8. Once fully chilled, lift bars out using parchment overhang. Slice into squares using a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the cheesecake batter once eggs are added. Chill bars for at least 4 hours before slicing for clean cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, molasses crumble, holiday dessert, cheesecake bars, gingerbread dessert

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