Ginger Cheesecake Bars
Elevate your dessert game with these luscious Ginger Cheesecake Bars, a perfect harmony of creamy indulgence and warm spice. Featuring a buttery gingersnap crust and a rich, velvety cheesecake filling infused with both fresh and ground ginger, this recipe delivers layers of flavor in every bite. Quick to prepare with just 20 minutes of active prep time, these bars are baked to perfection and chilled to enhance their irresistible texture. Ideal for holiday gatherings or any time you need a crowd-pleasing treat, these Ginger Cheesecake Bars are as visually stunning as they are delicious. Serve chilled and let the bold ginger notes and creamy tang create a dessert worth savoring.
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Recipe Information
Ingredients
- 200 grams Gingersnap cookies
- 85 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 2 teaspoons Fresh ginger, grated
- 1 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 3 pieces Eggs, large
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
In a food processor, pulse the gingersnap cookies until finely crushed. Add the melted butter and mix until the crumbs are evenly coated.
Press the gingersnap crumb mixture firmly into the bottom of the prepared baking pan to form a crust. Bake the crust for 8 minutes, then set it aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, grated ginger, ground ginger, and vanilla extract to the cream cheese mixture. Mix until well incorporated.
One at a time, add the eggs to the mixture, mixing on low speed after each addition. Avoid overmixing to prevent air bubbles in the cheesecake.
Pour the cheesecake filling over the baked crust, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake bars from the oven and allow them to cool to room temperature. Then, refrigerate for at least 3 hours or overnight for best results.
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
