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Gingerbread Cheesecake Bars (No Water Bath)

These Gingerbread Cheesecake Bars are an easy, cozy dessert combining warm spices and creamy cheesecake without a water bath hassle.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Gingerbread, Holiday, Make Ahead, No Water Bath, Spiced
Servings: 9 servings

Ingredients

For the Crust

  • 1.5 cups graham cracker crumbs plain or honey
  • 0.5 cup unsalted butter melted
  • 0.25 cup brown sugar
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt

For the Cheesecake Filling

  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.25 cup molasses

Instructions

Prepare Your Pan and Crust

  • Line your 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, ground ginger, cinnamon, nutmeg, and salt. Stir until the mixture resembles wet sand.
  • Press this mixture firmly and evenly into the bottom of the prepared pan, creating a compact crust layer. Set aside while you prepare the cheesecake filling.

Whip Up the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Gradually add the granulated sugar and continue mixing until fully incorporated and fluffy.
  • Add the vanilla extract, then one egg at a time, beating well after each addition.
  • Finally, blend in the molasses until the mixture is smooth and beautifully tinted with that rich, dark hue.

Assemble and Bake

  • Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Tap the pan gently on the countertop to release any air bubbles.
  • Bake at 325°F (163°C) for about 45-50 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking to keep the bars creamy and crack-free.

Cool and Chill

  • Remove the pan from the oven and allow the bars to cool completely at room temperature.
  • Then, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Slice and Serve

  • Use the parchment paper overhang to lift the bars from the pan.
  • Cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges.
  • Enjoy as is or garnish with a dusting of powdered sugar or a dollop of whipped cream.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil or parchment paper

Notes

  • Make sure cream cheese is softened to avoid lumps in the filling.
  • Do not overmix the batter to prevent cracks in the cheesecake.
  • Use parchment paper for easy removal and cleaner slicing of bars.
  • Chill bars thoroughly before slicing to ensure clean cuts and proper texture.
  • Try seasonal variations like adding orange zest or cranberry sauce swirl for extra flavor.