German Lebkuchen Cheesecake Bars

Decadent cheesecake bars with a spiced gingerbread crust and creamy Lebkuchen-infused filling. A perfect holiday treat!

Prep Time

20 minutes

Total Time

1 hour 5 minutes (including cooling)

Calories

315 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.63/serving

Season:

🌍 Year-round

Meal Type:

Snack•Dessert•Bread

Cuisine:

Asian

Mood:

Comfort Food

Ingredients

Servings

Gingerbread Crust(See Gingerbread Crust Ingredients)

Cheesecake Filling(See Cheesecake Filling Ingredients)

1.5cupsAll-purpose Flour(For Gingerbread Crust)

£0.60

1tspGround Ginger(For Gingerbread Crust)

£0.05

1tspGround Cinnamon(For Gingerbread Crust)

£0.05

0.5tspGround Cloves(For Gingerbread Crust)

£0.03

0.5tspBaking Soda(For Gingerbread Crust)

£0.02

0.3tspSalt(For Gingerbread Crust)

6tbspUnsalted Butter(Cold, cut into cubes, For Gingerbread Crust)

£0.65

0.5cupBrown Sugar(Packed, For Gingerbread Crust)

£0.30

0.3cupMolasses(For Gingerbread Crust)

£0.40

24ozCream Cheese(Softened, For Cheesecake Filling)

£5.50

1cupGranulated Sugar(For Cheesecake Filling)

£0.50

2tspLebkuchen Spice Mix(For Cheesecake Filling. (Cinnamon, cloves, nutmeg, allspice, coriander, cardamom, anise))

£0.25

1tspVanilla Extract(For Cheesecake Filling)

£0.20

3Eggs(Large, For Cheesecake Filling)

£0.90

0.5cupSour Cream(For Cheesecake Filling)

£0.60

Total Cost

£10.05

£0.63 per serving

Instructions

1.
**Prepare the Gingerbread Crust:** Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2.
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
3.
In a separate bowl, cut cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4.
Stir in brown sugar and molasses until combined. Press the mixture evenly into the bottom of the prepared pan.
5.
Bake for 12-15 minutes, or until lightly golden. Let cool slightly while preparing the filling.
6.
**Prepare the Cheesecake Filling:** In a large bowl, beat softened cream cheese and granulated sugar with a mixer until smooth and creamy.
7.
Beat in Lebkuchen spice mix and vanilla extract.
8.
Beat in eggs one at a time, mixing well after each addition. Stir in sour cream until just combined.
9.
Pour the cheesecake filling over the pre-baked gingerbread crust.
10.
Bake for 30-35 minutes, or until the filling is set around the edges but still slightly wobbly in the center. It will continue to set as it cools.
11.
Turn off the oven and crack the oven door slightly. Let the cheesecake bars cool in the oven for 1 hour to prevent cracking.
12.
Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 2 hours before cutting into bars.
13.
Lift the bars out of the pan using the parchment paper overhang and cut into squares to serve.

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My Notes

Nutrition Information

Nutrition per serving (75g)

315 kcal / 1318 kJ

Carbs

32g

12% of RDA

Fat

19g

27% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

20 g

22% of RDA

Sodium

190 mg

8% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use dark brown sugar in the gingerbread crust.

Don't overbake the cheesecake filling, as it will become dry. A slight wobble in the center is normal.

For clean cuts, use a warm, dry knife.

Optional toppings include a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of chopped nuts.

Cooking Equipment

Oven

8x8 inch Baking Pan

Mixer (Stand or Handheld)

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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