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Creamy Gingerbread Cheesecake Bars Recipe with Easy Molasses Caramel Drizzle

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These creamy gingerbread cheesecake bars feature a rich, spiced cheesecake layer on a crunchy graham cracker crust, topped with a luscious molasses caramel drizzle. Perfect for holiday celebrations, they offer a cozy, indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1/2 teaspoon ground cinnamon
  • 16 oz (450g) cream cheese, softened
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/4 cup molasses (85g)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour (15g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/4 cup unsalted butter (57g)
  • 3 tablespoons molasses (60g)
  • 1/4 cup heavy cream (60ml)
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, letting the edges hang over for easy lifting later.
  2. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until evenly combined and sandy. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 minutes. Add sugar and beat until blended. Beat in eggs one at a time, mixing just until combined after each addition.
  4. Add molasses and vanilla extract to the cream cheese mixture and stir well.
  5. Mix spices and flour in a small bowl: ground ginger, cinnamon, cloves, nutmeg, salt, and flour. Gradually add to the cream cheese mixture, mixing on low speed just until incorporated. Avoid overmixing.
  6. Pour the filling over the crust and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 35-40 minutes until the center is almost set but still slightly jiggly. Avoid overbaking to keep bars creamy.
  8. Cool completely at room temperature for about an hour, then refrigerate for at least 3 hours or overnight to firm up.
  9. Make the molasses caramel drizzle: In a small saucepan over medium heat, melt butter and brown sugar together, stirring frequently. Add molasses and a pinch of salt, stir until combined. Slowly whisk in heavy cream and cook for 2-3 minutes until slightly thickened. Remove from heat and let cool to warm room temperature.
  10. Lift the chilled bars out of the pan using parchment edges. Cut into 12 squares. Drizzle the molasses caramel over each bar just before serving.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing after adding eggs and flour to prevent cracks. Use parchment paper for easy removal. Watch caramel closely to avoid burning. Chill bars thoroughly for best texture and flavor. For gluten-free, substitute graham crackers with almond flour or gluten-free cookies. For dairy-free, use plant-based cream cheese and coconut cream.

Nutrition

Keywords: gingerbread cheesecake bars, molasses caramel drizzle, holiday dessert, creamy cheesecake bars, gingerbread spices, easy cheesecake bars, festive dessert

Find it online: https://yumnode.com/creamy-gingerbread-cheesecake-bars-recipe-with-easy-molasses-caramel-drizzle/