Gingerbread Cheesecake Bars

Directions

• Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, mix together gingersnap crumbs, melted butter, and brown sugar until evenly combined.
• Press the mixture firmly into the prepared pan to create an even layer. Bake for 7 minutes, then set aside to cool slightly.
• In a stand mixer, beat the cream cheese until smooth and creamy, about 2 minutes.
• Add the sugars and beat until smooth, another minute or so.
• Then add sour cream and cinnamon, nutmeg, cloves, sea salt, and ginger. Beat until fully incorporated.
• Mix in the eggs, one at a time, followed by the sour cream and vanilla extract.
• Molasses Swirl (optional): Remove 1 cup of the cheesecake batter and mix it with the molasses until fully combined.
• Pour the plain batter over the baked crust, spreading it evenly.
• Spoon dollops of the molasses mixture on top of the plain batter and use a toothpick or skewer to create swirls. (If you’d rather not swirl, mix the molasses directly into the entire batter.)
• Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the door open, and let the bars cool in the oven for 1 hour.
• Transfer the pan to the refrigerator and chill for at least 4 hours or overnight.
• Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into bars.
• Garnish with whipped cream and a sprinkle of crushed gingersnaps, if desired.