Q1: Can I make these ahead of Thanksgiving?

Yes , chill overnight or up to 2 days in advance; the flavor gets even better.

Q2: Do these freeze well?

Absolutely. Wrap tightly and freeze up to 2 months. Thaw overnight before serving.

Q3: What if my cheesecake cracks?

It’s usually from overbaking. Stop when the center jiggles , it sets as it cools.

Q4: Can I double the batch?

Yes, bake in a 9×13-inch pan and add about 8–10 minutes to the bake time.

Q5: How can I intensify the gingerbread flavor?

Double the ginger or use dark molasses instead of light for deeper flavor.

Gingerbread Cheesecake Bars – No-Pie Thanksgiving Dessert

Description

Gingerbread cheesecake bars with a soft spiced cookie crust and a silky, tangy cheesecake topping — the perfect no-pie Thanksgiving dessert.

Ingredients

Scale

Gingerbread Crust:

1 ½ cups (190g) all-purpose flour

½ cup (100g) packed brown sugar

½ cup (113g) unsalted butter, melted

⅓ cup (110g) molasses (dark or blackstrap)

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

Pinch kosher salt

Cheesecake Filling:

16 oz (450g) full-fat cream cheese, room temperature

½ cup (120g) sour cream, room temperature

½ cup (100g) granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

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Instructions

1. Preheat oven to 325°F (160°C). Line a 9×9-inch (23×23 cm) pan with parchment, leaving overhang.

2. For the crust, whisk flour, brown sugar, spices, and salt. Stir in melted butter and molasses until a soft dough forms.

3. Press crust evenly into the pan. Prebake 10 minutes until slightly set; cool 5 minutes.

4. Beat cream cheese until smooth (about 2 minutes). Add sugar, sour cream, and vanilla; mix until creamy.

5. Beat in eggs one at a time on low, just until combined (do not overmix).

6. Pour cheesecake over crust; smooth the top.

7. Bake 35–38 minutes until edges are set and the center has a slight wobble.

8. Cool 1 hour at room temperature, then chill at least 4 hours or overnight.

9. Lift out with parchment. Slice with a hot, clean knife. Serve chilled.

Notes

Make-ahead: Chill overnight for the cleanest slices and deeper spice flavor.

Bigger ginger punch: Increase ground ginger to 1½ tsp or use dark/blackstrap molasses.

9×13 pan: Double the recipe and bake 43–48 minutes.

Gluten-free: Use a 1:1 gluten-free baking flour.

Serving tip: Dust with cinnamon sugar or finish with whipped cream and chopped candied ginger.

Prep Time: PT20M
Cook Time: PT40M
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 pan)
Calories: 300
Sugar: 21
Sodium: 120
Fat: 18
Saturated Fat: 11
Unsaturated Fat: 6
Trans Fat: 0.3
Carbohydrates: 28
Fiber: 0.5
Protein: 4
Cholesterol: 75