Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup heavy cream
Directions
Preheat the oven to 350°F (175°C).
Grease or line an 8x8-inch (20x20cm) square baking pan with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
In a large bowl, cream the butter, brown sugar, and molasses until fluffy.
Add the egg to the creamed mixture and mix well, then gradually incorporate the dry ingredients.
Press the gingerbread dough evenly into the bottom of the prepared pan.
Bake for 10-12 minutes, or until the crust is golden and set.
Allow the crust to cool slightly while preparing the cheesecake filling.
In a large bowl, beat the cream cheese and sugar together until smooth.
Add the vanilla extract, eggs, sour cream, and heavy cream, mixing until fully combined.
Pour the cheesecake filling over the partially cooled gingerbread crust.
Bake for 25-30 minutes, or until the cheesecake is set and the top is lightly golden, with the center slightly firm but still having a slight wobble.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Refrigerate the cheesecake for at least 3 hours or overnight before cutting into squares.
Frequently Asked Questions
How long do I need to chill these Gingerbread Cheesecake Squares before serving?
For the best texture and flavor, these Gingerbread Cheesecake Squares require a significant chilling time. You should refrigerate them for at least 4 hours, but overnight is highly recommended to ensure they set up perfectly after the long bake time.
Can I make a dairy-free or gluten-free version of these gingerbread squares?
While the recipe calls for standard all-purpose flour and butter, substitutions are possible. For gluten-free, swap the 1 1/2 cups of all-purpose flour with a quality 1:1 gluten-free blend. For dairy-free, use plant-based butter sticks softened for the crust.
What is the best way to prevent my cheesecake squares from cracking during the 3 hour 40 minute cook time?
To minimize cracking, ensure your oven temperature is accurately set to 350°F (175°C) and avoid opening the oven door during the initial baking stages. Although this recipe doesn't explicitly call for a water bath, using one is the most reliable technique for maintaining moisture if you have concerns.
