These gingerbread cheesecake blondies are soft, chewy, and deeply spiced with molasses, ginger, and warm brown sugar. They’re loaded with white chocolate, topped with a thick layer of cream cheese frosting, and finished with a glossy salted caramel drizzle.

They have that perfect bakery-style texture—dense, chewy centers with slightly crisp edges—and they slice beautifully once chilled. Cozy, rich, and very holiday-coded.

Pro-Tip for the Cream Cheese

To keep your frosting thick and stable:
Place the cream cheese between paper towels and set something heavy on top. Let it sit for 10–15 minutes to absorb excess moisture before using.

Ingredients

Gingerbread Blondies

195 g unsalted butter, melted
230 g light brown sugar
2 large eggs
1 tbsp vanilla extract
20 g molasses
260 g all-purpose flour
½ tsp baking powder
½ tsp salt
2 tsp ground ginger
½ tsp cinnamon
Pinch of nutmeg
1 tbsp cornstarch
175 g white chocolate, chopped

Cream Cheese Frosting

155 g cream cheese, drained
113 g unsalted butter, softened
305 g icing sugar
1 tsp vanilla extract
Pinch of salt

Salted Caramel

205 g granulated sugar
95 g unsalted butter, room temperature
115 g heavy cream, warm
½–1 tsp flaky salt (to taste)

Instructions

Make the Gingerbread Blondies

Preheat oven to 350°F and line an 8x8-inch pan with a parchment sling.
In a stand mixer bowl, combine melted butter and brown sugar. Mix for 2–3 minutes until smooth and slightly lightened.
In a separate bowl, whisk together flour, baking powder, salt, ginger, cinnamon, nutmeg, and cornstarch.
Add eggs, molasses, and vanilla to the butter mixture. Mix until glossy and lighter in color.
Slowly add the dry ingredients.
Once combined, continue mixing for 2–3 minutes to develop a chewy texture.
Fold in the white chocolate.
Spread evenly into the prepared pan.
Bake for 30–35 minutes, until set and lightly golden.
Cool completely before assembling.

Make the Cream Cheese Frosting

In a bowl, whip the butter until very pale and fluffy.
Add the drained cream cheese and whip until smooth and fully combined.
Lower the speed and add the icing sugar gradually.
Add the vanilla and salt, then whip until light, creamy, and spreadable.

Make the Salted Caramel

Add the sugar to a saucepan over medium heat. Let it melt, stirring occasionally, until it turns a deep amber color.
Carefully add the butter and whisk until fully melted (it will bubble).
Slowly pour in the warm cream while whisking continuously.
Let simmer for 1–2 minutes until smooth.
Remove from heat, stir in salt, and let cool slightly before using.

Assemble

Spread the cream cheese frosting evenly over the cooled blondies.
Drizzle generously with salted caramel.
Chill in the fridge for 2–3 hours, or until fully set.
Slice into clean bars and serve.

Notes

Chilling is key for clean cuts and that dense, bakery-style texture.
Wipe your knife between slices for sharp edges.
These are best served slightly chilled or just softened at room temperature.

Soft, spiced, creamy, and rich with just the right amount of sweetness—these are the kind of bars that disappear fast.

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