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Gingerbread Cheesecake Bars

Gingerbread Cheesecake Bars
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Indulge in the festive flavors of Gingerbread Cheesecake Bars, a delightful fusion of creamy cheesecake and spiced gingerbread crust. These bars are perfect for holiday gatherings, offering an easy-to-make and shareable dessert that will impress family and friends alike. With a rich, velvety cheesecake layer atop a warm gingerbread base, each bite delivers a harmonious blend of sweetness and spice. Whether you dress them up with festive decorations or serve them plain, these bars are sure to become a seasonal favorite.

Ingredients

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  • 1 cup (2 sticks; 220g) unsalted butter (softened to room temperature)
  • 1 cup (200g) light brown sugar (packed)
  • 1/2 cup (170g) unsulphured molasses
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) all purpose flour (gluten-free if needed)
  • 1 teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 (8-ounce) packages full fat block cream cheese (softened to room temperature)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar (packed)
  • 1/2 cup (114g) sour cream (room temperature)
  • 6 large eggs (room temperature)
  • 1 Tablespoon vanilla bean paste or vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease the 9×13 inch baking pan.
  2. Prepare the gingerbread base by mixing softened butter with light brown sugar and molasses. Add eggs and vanilla extract until combined. In another bowl, whisk together flour, salt, and spices before combining with the wet mixture. Spread into the prepared pan.
  3. Bake the base for about 15 minutes until just set.
  4. For the cheesecake layer, beat softened cream cheese until smooth, then gradually add sugars, followed by sour cream, eggs, vanilla extract, lemon juice, and salt until well blended.
  5. Pour the cheesecake mixture over the baked gingerbread base and smooth out evenly. Bake for an additional 25-30 minutes until edges set but center jiggles slightly.
  6. Allow to cool completely in the pan before refrigerating for at least four hours. Cut into squares and serve.

Nutrition

Find it online: https://trandtaste.com/gingerbread-cheesecake-bars/

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