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Ginger Cheesecake Bars

Recipe Summary

Yield: Makes about 4 dozen

Ingredients

Ingredient Checklist

Vegetable-oil cooking spray

12 ounces store-bought gingersnaps (about 45 cookies)

1/4 cup (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 crystallized ginger

      Cook's Notes

Bars can be refrigerated in single layers in airtight containers up to 2 days.

Gallery

Ginger Cheesecake Bars

Recipe Summary

Yield: Makes about 4 dozen

Ginger Cheesecake Bars

Ginger Cheesecake Bars

Ginger Cheesecake Bars

Recipe Summary

Yield: Makes about 4 dozen

Recipe Summary

Yield: Makes about 4 dozen

Yield: Makes about 4 dozen

Makes about 4 dozen

Ingredients

Ingredients

  • Vegetable-oil cooking spray
  • 12 ounces store-bought gingersnaps (about 45 cookies)
  • 1/4 cup (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 crystallized ginger

Directions

Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.

Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.

Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set,about 1 hour. To serve, cut into bars.

      Cook's Notes

Bars can be refrigerated in single layers in airtight containers up to 2 days.

Cook’s Notes

Bars can be refrigerated in single layers in airtight containers up to 2 days.

Reviews (8)

Add Rating & Review

15 Ratings

5 star values:

                                  2

4 star values:

                                  4

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

Reviews (8)

Add Rating & Review

15 Ratings

5 star values:

                                  2

4 star values:

                                  4

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

15 Ratings

5 star values:

                                  2

4 star values:

                                  4

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

15 Ratings

5 star values:

                                  2

4 star values:

                                  4

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

15 Ratings

5 star values:

                                  2

4 star values:

                                  4

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1
  • 5 star values:
  • 2
  • 4 star values:
  • 4
  • 3 star values:
  • 7
  • 2 star values:
  • 1
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

08/26/2008

                I would probably double the cream cheese filling to make the cookie higher while adjusting the cooking time to accommodate the thicker filling.  Yum!

Martha Stewart Member

Rating: Unrated

08/25/2008

                would these freeze well I wonder? If so Gale Tats - you could make the recipe up in muffin tins instead of the 9 x 13 pan and bake individual ones you could freeze the rest for another day, it would likely make 12 - but looking at the recipe I'd half it and use a med egg and egg yolk inplace of the large one - then you'd only have to make 6 or 8 at a time

Martha Stewart Member

Rating: Unrated

08/25/2008

                To Gale Tats:  as a single person I have a amimlar problem but this recipe looks like you could make the topping and put it on a few gingersnaps and bake in a toaster oven.  The topping could probably be stored in the frig for a short time.

Martha Stewart Member

Rating: Unrated

08/25/2008

                Gingersnap crumbs are my secret ingredient in apple pie.

Martha Stewart Member

Rating: Unrated

08/25/2008

                I have a feeling I'll have to make my own gingersnaps, though. The store-bought ones have a lot of hydrogenated fats, which I avoid.

Martha Stewart Member

Rating: Unrated

08/25/2008

                GaleTats -- This recipe could easily be divided in half, sure you waste a little egg but other than that it would not be a problem.  I divide most recipes, cakes, cookies, etc. since I am cooking for my husband and myself.  Give it a try, you can still enjoy just about any recipe without the waste.  buddyone

Martha Stewart Member

Rating: Unrated

08/25/2008

                I would love to make this, but being a widow out in the country, it would be a lot to eat in 2 days (and fit through the door later LOL)  When I have some time, I will play with this recipe and see if I can make it for one.. or half it.

Martha Stewart Member

Rating: Unrated

08/25/2008

                ...my husband and I thank you for this recipe!!  We're both gingersnap addicts, and I've always looooved cheesecake.  This looks heavenly!!

Martha Stewart Member

Rating: Unrated

08/26/2008

                I would probably double the cream cheese filling to make the cookie higher while adjusting the cooking time to accommodate the thicker filling.  Yum!

Rating: Unrated

Rating: Unrated

08/25/2008

                would these freeze well I wonder? If so Gale Tats - you could make the recipe up in muffin tins instead of the 9 x 13 pan and bake individual ones you could freeze the rest for another day, it would likely make 12 - but looking at the recipe I'd half it and use a med egg and egg yolk inplace of the large one - then you'd only have to make 6 or 8 at a time  


                    
                To Gale Tats:  as a single person I have a amimlar problem but this recipe looks like you could make the topping and put it on a few gingersnaps and bake in a toaster oven.  The topping could probably be stored in the frig for a short time.  


                    
                Gingersnap crumbs are my secret ingredient in apple pie.  


                    
                I have a feeling I'll have to make my own gingersnaps, though. The store-bought ones have a lot of hydrogenated fats, which I avoid.  


                    
                GaleTats -- This recipe could easily be divided in half, sure you waste a little egg but other than that it would not be a problem.  I divide most recipes, cakes, cookies, etc. since I am cooking for my husband and myself.  Give it a try, you can still enjoy just about any recipe without the waste.  buddyone  


                    
                I would love to make this, but being a widow out in the country, it would be a lot to eat in 2 days (and fit through the door later LOL)  When I have some time, I will play with this recipe and see if I can make it for one.. or half it.  


                    
                ...my husband and I thank you for this recipe!!  We're both gingersnap addicts, and I've always looooved cheesecake.  This looks heavenly!!

All Reviews for Ginger Cheesecake Bars

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Ginger Cheesecake Bars

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest