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Gingerbread Cheesecake Bars

Celebrate the festive season with these delightful Gingerbread Cheesecake Bars that perfectly blend the spicy warmth of gingerbread with creamy cheesecake goodness. Perfect for holiday gatherings, these bars are not only delicious but also simple to make, making them a must-try from simpleeats. GingerbreadBars Cheesecake HolidayDessert FestiveTreats EasyRecipes BakingJoy Yummy
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Ingredients
  

For the Gingerbread Crust:

1 cups gingerbread cookie crumbs (about 15-20 cookies)

cup unsalted butter, melted

2 tablespoons brown sugar

1 teaspoon ground cinnamon

teaspoon salt

For the Cheesecake Filling:

16 ounces cream cheese, softened

cup granulated sugar

cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground ginger

1 teaspoon ground cinnamon

teaspoon ground nutmeg

teaspoon salt

For the Topping:

cup whipped cream (for serving)

Crushed gingerbread cookies (for garnish)

Optional: caramel sauce or chocolate drizzle

Instructions
 

Preheat the Oven:

    Preheat your oven to 325F (160C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy lifting later.

      Make the Gingerbread Crust:

        In a medium bowl, combine the gingerbread cookie crumbs, melted butter, brown sugar, cinnamon, and salt. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.

          Prepare the Cheesecake Filling:

            In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add granulated sugar and brown sugar, mixing until well combined.

              Adding the Eggs and Spices:

                Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and salt. Mix until the filling is silky and well blended.

                  Bake the Cheesecake Bars:

                    Pour the cheesecake filling over the cooled gingerbread crust in the pan. Smooth the top with a spatula. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

                      Cool and Chill:

                        Once baked, remove from the oven and allow to cool at room temperature for about 1 hour. Cover and refrigerate for at least 4 hours or overnight for the best texture and flavor.

                          Serve:

                            Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares. Serve each bar topped with a dollop of whipped cream, a sprinkle of crushed gingerbread cookies, and a drizzle of caramel or chocolate if desired.

                              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars