# Components:
→ Gingerbread Crust
01 - 1 1/2 cups gingersnap cookie crumbs
02 - 1/4 cup brown sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground ginger
05 - 1/4 teaspoon ground nutmeg
06 - 6 tablespoons unsalted butter, melted
→ Cheesecake Filling
07 - 16 ounces cream cheese, softened
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/4 cup sour cream
11 - 1 teaspoon vanilla extract
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground cloves
15 - Pinch of salt
16 - 2 tablespoons molasses
→ Optional Topping
17 - 1/2 cup whipped cream
18 - Ground cinnamon, for garnish
# Directions:
01 - Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving overhangs on two sides.
02 - Combine gingersnap crumbs, brown sugar, cinnamon, ginger, nutmeg, and melted butter in a medium mixing bowl. Stir until evenly moistened and fully blended. Press firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes. Remove from the oven and allow it to cool slightly.
04 - In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs individually, mixing thoroughly after each addition.
05 - Beat in sour cream, vanilla extract, cinnamon, ginger, cloves, salt, and molasses until the mixture is fully combined and smooth.
06 - Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula.
07 - Bake for 30 to 32 minutes, until the center is just set and displays a slight wobble.
08 - Allow the bars to cool completely on a wire rack, then refrigerate for at least 2 hours or overnight until chilled and firm.
09 - Lift the cheesecake bars from the pan using the parchment paper overhangs. Slice into 16 squares.
10 - If desired, top each bar with a dollop of whipped cream and a light sprinkle of ground cinnamon.
