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Bready or Not: Gingerbread Cookie Cheesecake Bars

Not gonna lie: these bars take some effort and dirty a lot of dishes, but the result is a thick, sumptuous dessert that is perfect for winter. Make these for a crowd! Modified from Holiday Cookies Magazine 2019.
Course: Dessert
Keyword: bars, cheese, cookies, gingerbread
Author: Beth Cato

Equipment

  • 9x13 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

Gingerbread

  • 1 1/2 cups unsalted butter (3 sticks) softened
  • 1 1/4 cups white sugar
  • 3/4 cup brown sugar packed
  • 1/2 cup molasses
  • 2 large eggs room temperature
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 3 Tablespoons minced candied ginger

Cheesecake

  • 16 ounces cream cheese (2 blocks) softened
  • 1 cup white sugar
  • 1 Tablespoon all-purpose flour
  • 2 large eggs room temperature
  • 1 Tablespoon vanilla extract

Instructions

  • Preheat oven at 350 degrees. Line a 13x9-inch pan with aluminum foil. Apply nonstick spray.
  • In a large bowl, beat the butter and sugars until fluffy. Add the molasses, mixing until no streaks remain. Add eggs, one at a time, scraping the bottom of the bowl on occasion.
  • In a separate bowl, combine the flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. Gradually add the dry ingredients to the wet. Fold in the candied ginger.
  • Measure out 2 cups of the dough and set it aside.
  • Press the remainder of the dough into the pan, forming an even layer.
  • Time to make the cheesecake layer. Beat the cream cheese until creamy. Add the sugar and flour. Add the eggs one at a time, followed by the vanilla. The mixture should be fairly consistent in color and texture, but it’s okay if there are some small lumps.
  • Use an uneven spatula to spread the cheesecake into an even layer. Crumble the reserved topping over it.
  • Bake for 50 to 60 minutes; the middle should not look jiggly and should pass the toothpick test. If the top is browning too much, cover with foil.
  • Cool at room temperature for about an hour, then place in fridge to completely chill for a few hours. Use foil to lift onto cutting board to slice into small pieces. Store in fridge in a sealed container.

OM NOM NOM!