On the eighth day of Homemade Christmas, I made Gingerbread Cheesecake Bars.

Gingerbread Cheesecake Bars | My Hot Southern Mess

Are you ready for a gingerbread recipe? If you are, you are going to love these Gingerbread Cheesecake Bars. My daughter has already asked for them for dessert on Christmas. Something that completely surprised me from my pumpkin spice everything girl. These cheesecake bars are perfect for Christmas and special occasions so I think I just may make them for her.

Gingerbread Cheesecake Bars | My Hot Southern Mess I developed this recipe a year ago. I was getting ready for our yearly Team RWB holiday party and wanted to make a dessert just in case. I had the idea in my head of exactly what I wanted but I couldn’t find a recipe for it.

Gingerbread Cheesecake Bars | My Hot Southern MessI knew I wanted something gingerbread and cheesecake. I eventually used a gingerbread cookie base and a no-bake gingerbread filling and hoped for the best as I took it to the party.

Gingerbread Cheesecake Bars | My Hot Southern Mess

 

The gingerbread cheesecake bars were a crowd favorite and I knew I would need to make them again and share so other gingerbread lovers could enjoy.

Gingerbread Cheesecake Bars | My Hot Southern Mess

 

Gingerbread Cheesecake Bars
 
Author:
 
Ingredients
  • Cookie Base-
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • Filling-
  • 2 (8 ounce) packages cream cheese
  • ½ cup powdered sugar
  • ½ cup brown sugar
  • ¼ cup 2 Tablespoons molasses
  • 2 teaspoons ground ginger
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 3 cups whipped topping or stabilized whipped cream
  • Additional whipped topping or whipped cream for garnish
Instructions
  1. Cookie Base-
  2. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Place the cookie dough in 13x9 pan and pat down covering the base of the pan.
  4. Bake for 25-30minutes in the preheated oven. Allow to cool completely.
  5. Filling-
  6. Beat cream cheese powdered sugar, and brown sugar together in a large bowl until smooth. Mix in molasses, ginger, cinnamon, nutmeg, and cloves into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
  7. Fold in whipped topping until well combined.
  8. Spread cheesecake filling into the cookie base.
  9. Cover pie with plastic wrap and refrigerate until set, 4-6 hours or overnight.
  10. Before serving garnish with whipped topping.

 

Gingerbread Cheesecake Bars | My Hot Southern Mess

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