Ginger Cheesecake Bars Recipe

Name: Ginger Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces store-bought gingersnaps (about 45 cookies); 4 tablespoons (1/2 stick) unsalted butter, melted; 12 ounces cream cheese, room temperature; 3/4 cup sugar; 1 large egg; 1 large egg yolk; 3 tablespoons sour cream; 3/4 teaspoon pure vanilla extract; 2 tablespoons finely chopped candied ginger; Vegetable oil cooking spray

Servings: persons

12 ounces store-bought gingersnaps (about 45 cookies)
4 tablespoons (1/2 stick) unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
3 tablespoons sour cream
3/4 teaspoon pure vanilla extract
2 tablespoons finely chopped candied ginger
Vegetable oil cooking spray

1
Preheat oven to 350F.
2
Coat a 9 by 13-inch rimmed baking pan with cooking spray.
3
Place gingersnaps in a food processor; pulse to a powder.
4
Transfer to a small bowl, and stir in butter until well combined.
5
Press gingersnap mixture evenly into bottom of prepared baking pan.
6
Bake crust until firm, about 12 minutes.
7
Let cool completely.
8
Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until smooth and softened.
9
Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined.
10
Mix in candied ginger.
11
Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula.
12
Bake, rotating pan halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes.
13
Let cool completely on a wire rack.
14
Refrigerate, covered with plastic wrap, until set, about 1 hour.
15
Cut into bars.
16
Bars can be refrigerated in single layers in airtight containers up to 2 days.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces store-bought gingersnaps (about 45 cookies), 4 tablespoons (1/2 stick) unsalted butter, melted, 12 ounces cream cheese, room temperature, 3/4 cup sugar, and more.

Yes, Ginger Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Cheesecake Bars

How did you like this recipe?

Frequently Asked Questions