Gingerbread Cookie Cheesecake Bars

gingerbread cookie cheesecake bars

It’s Christmas in July! We’re big fans of an ambitious holiday crossover, and these Gingerbread Cookie Cheesecake Bars are just that. An indulgent layer of cheesecake filling is sandwiched between chewy, delicately spiced gingerbread dough. It’s a simple formula, but when that molasses-rich gingerbread meets that vanilla-scented cheesecake, you’ll get flavor fireworks.

Don’t miss our editor-in-chief, Brian Hart Hoffman, baking these festive bars on Hallmark Channel‘s Home & Family on Friday, July 26th at 10am EST/9am CST! He’ll be giving his best tips and tricks to make this recipe a success, as well as sharing about our upcoming Holiday Cookies 2019 special issue that this recipe is excerpted from! This issue is packed with festive recipes from all-star bakers around the world, as well as our test kitchen’s best advice to get your pantry holiday-ready. The best news? It’s available for pre-order! Click here to pre-order your copy!

Gingerbread Cookie Cheesecake Bars
 
Makes 12 bars
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 1¼ cups (250 grams) granulated sugar
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ½ cup (170 grams) unsulphured molasses
  • 2 large eggs (100 grams)
  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoons (4 grams) ground cinnamon
  • 2 teaspoons (4 grams) ground ginger
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 3 tablespoons (33 grams) minced candied ginger
  • Cheesecake Layer (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add molasses, beating until no streaks remain. Add eggs, one at a time, beating well after each addition.
  3. In a large bowl, whisk together flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in candied ginger.
  4. Spread 3¾ cups (about 1,000 grams) dough in prepared pan. Top with Cheesecake Layer. Crumble remaining dough (about 2 cups [563 grams]) on top.
  5. Bake 50 to 55 minutes until edges are set, center jiggles just slightly, and an instant-read thermometer inserted in center registers 175°F (79°C) to 180°F (82°C), covering with foil after 35 minutes to prevent excess browning, if necessary. Let cool completely in pan. Cover and refrigerate for at least 4 hours or overnight. Using excess parchment as handles, remove from pan. Trim edges, and cut into 12 bars.

Cheesecake Layer
 
Makes 3⅓ cups
Ingredients
  • 16 ounces (455 grams) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon (8 grams) all-purpose flour
  • 2 large eggs (100 grams)
  • 1 tablespoon (13 grams) vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add sugar and flour, and beat until combined, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Use immediately.

 

1 COMMENT

  1. I’m in love with this recipe and I I need is the minced candied ginger and I am all over it! thanks for sharing this with me and everyone!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.