Preheat the oven to 350°F (177°C).

Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to lift the bars out later. Lightly grease the parchment.

Measure out all ingredients and let the cream cheese come to room temperature (about 30–60 minutes). This makes the cheesecake layer silky-smooth.

In a medium bowl, whisk together the dry ingredients: 1 ½ cups flour, 1 tsp ground ginger, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, ½ tsp baking soda, and ¼ tsp salt.

In a separate bowl, whisk the melted butter, molasses, brown sugar, and 1 large egg until glossy and combined.

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined — don’t overmix. The dough will be slightly sticky.

Press the dough evenly into the prepared pan, smoothing the top with the back of a spoon or an offset spatula so it forms a compact, even layer.

Pro tip: For an even base, press the dough down using the bottom of a measuring cup wrapped in plastic wrap — it gives a smooth, firm surface.

Bake the base for 10 minutes to set it slightly. Remove from the oven and let it cool for 5 minutes while you make the cheesecake layer.

In a large mixing bowl, beat 16 oz softened cream cheese on medium speed until smooth and lump-free (about 1–2 minutes).

Pro tip: Scrape the bowl down once or twice so no lumps remain — cold cream cheese bits will ruin the texture.

Add ½ cup granulated sugar and beat until combined and creamy.

Beat in 1 tsp vanilla extract, then add 1 large egg and beat just until incorporated. Avoid overbeating.

Mix in 2 tablespoons sour cream until the filling is silky and slightly glossy.

Pro tip: Stop mixing as soon as the filling is smooth. Overmixing adds air and can cause cracking during baking.

Pour the cheesecake filling over the warm gingerbread base and spread evenly with a spatula. Tap the pan gently on the counter once to release any large air bubbles.

Bake at 350°F (177°C) for 22–28 minutes, or until the edges are set and lightly golden, and the center still has a slight jiggle when you gently shake the pan. The center will continue to firm up as it cools.

Pro tip: If you prefer a completely crack-free top, place the pan on a preheated baking sheet to avoid sudden temperature changes and reduce the chance of cracking.

Turn off the oven, crack the door open, and let the bars sit inside for 10 minutes—this helps prevent sudden cooling that could cause cracks.

Transfer the pan to a cooling rack and let the bars cool to room temperature (about 1 hour).

Once cool, use the parchment overhang to lift the whole slab from the pan and place it on a flat board or plate. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling lets the cheesecake layer set fully and makes slicing much cleaner.

Pro tip: Chill overnight if you have time — the flavors deepen and the bars slice perfectly.

Use a sharp chef’s knife and wipe it clean between cuts for neat slices. For extra-smooth edges, run the knife under hot water and dry it before each cut.

Slice into 16 small squares or 9 larger bars, depending on how rich you want each serving to be.

Arrange on a platter and garnish if desired (a dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of crushed ginger snaps works beautifully).

Store the bars in an airtight container in the refrigerator for up to 4–5 days.

These also freeze well: wrap slices individually in plastic and freeze up to 3 months. Thaw in the refrigerator before serving.