Gingersnap Crust Cheesecake Bars are here and they are incredible. A crust of crushed gingersnap cookies and butter, topped with a luscious layer of creamy cheesecake, and drizzled with plenty of melted caramel.
The inspiration for this recipe hit me as I was wandering the aisles of Trader Joe’s (a dangerous yet delicious habit).
I saw these –
And thought, if you can make cheesecake crust out of crushed graham crackers, why not make it out of some other type of cookie?
Since it’s fall, it seemed fitting to choose gingersnap cookies. The results did not disappoint. (Although my food processor dying in the middle of crushing the cookies did disappoint a bit.)
This has a classic cheesecake filling, but the crust packs more flavor thanks to the cookies.
These are also easier than a traditional cheesecake. No springform pans or water baths required, and it can be cut into squares – less formal and messy than tall slices of round cheesecake. This is going to be your new party/potluck/bake sale favorite.
Have we talked about the caramel yet? We need to talk about the caramel. I topped these off with a luscious layer of caramel. Could this dessert get any more perfect? Or any more mouthwateringly delicious? Probably not.
I suggested that Grant take these to work (since we have had wayyyy to many sweets in the house lately). He said sure, then took his first bite.
“Nope. These can’t go to work. Nope. Not going anywhere.”
Still not convinced? My taste-tester (Grant) is a cheesecake connoisseur so if he says it’s good, it’s good. Oh, and you only need 7 ingredients to make this.
Make your co-workers/friends/neighbors/your own day with a pan of these. You won’t regret it.
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Gingersnap Crust Cheesecake Bars
For the Crust:
- 2 cups gingersnap cookies
- 1/3 cup melted butter
For the Cheesecake:
- 12 ounces cream cheese AT ROOM TEMP
- 4 eggs AT ROOM TEMP
- 2 tsp vanilla
- 1 tbsp milk AT ROOM TEMP
- 2/3 cup granualted sugar
- 1 pinch salt
- caramel sauce or caramel candies, melted
- Prep: Before you start – let the cream cheese, eggs, and milk sit at room temp for a few hours. This is VERY important – if you don’t do this the batter will clump and the bars won’t turn out. Preheat oven to 375 degrees. Line a 9x9 pan with parchment paper.
- Make the crust: Pulse gingersnap cookies in a food processor until you have fine crumbs. Mix the crushed cookies with the melted butter and press into prepared pan. Bake for 8 minutes. Remove from oven and set aside.
- Make the cheesecake: Beat the room temp cream cheese in a large mixing bowl with electric mixer until smooth. Add the sugar and beat until smooth. Add the room temp eggs, 2 at a time, mixing until JUST combined. Don’t over mix them! Add the vanilla, room temp milk, and salt and mix until combined.
- Bake: Pour the batter over the crust, and bake for 18-22 minutes. The center should be almost completely set - bars are done when a toothpick comes out clean (some moist crumbs are ok - it just shouldn't have wet batter). Let cool at room temperature, then cover pan and chill in fridge for 2 hours (or until ready to serve).
- Serve + Store: Before serving, pour caramel over the top and cut into bars. Store leftovers, covered tightly, in the fridge for 3-4 days.
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