• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Desserts & Baking

gingersnap crust cheesecake bars

October 3, 2017 20 Comments

Jump to Recipe - Print Recipe

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.

Gingersnap Crust Cheesecake Bars this recipe

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 –

Gingersnap Crust Cheesecake Bars

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.

Gingersnap Crust Cheesecake Bars



Gingersnap Crust Cheesecake Bars

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.

Gingersnap Crust Cheesecake Bars

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.

Gingersnap Crust Cheesecake Bars

Did you make this recipe? Snap a photo! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make! Be sure to leave a comment + rating if you make this recipe so I can see how you liked it!

Gingersnap Crust Cheesecake Bars

 A crust of crushed gingersnap cookies and butter, topped with a luscious layer of creamy cheesecake, and drizzled with plenty of melted caramel - the best!
5 from 1 vote
Print Pin Rate
Course: Dessert Bars
Cuisine: Dessert
Keyword: caramel cheesecake, cheesecake bars, easy cheesecake recipe, fall baking
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 bars
Calories: 241kcal
Author: Stephanie Simmons

Ingredients

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

Instructions

  • 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. 

Notes

NOTE: You can also crush the cookies in a ziploc bag with a rolling pin.
NOTE: If using caramel candies, unwrap and melt (using 20 second intervals - stirring in between, to avoid burning it) in a microwave-safe bowl with a splash of milk. Drizzle or pour over the top.

Nutrition

Calories: 241kcal

 

Gingersnap Crust Cheesecake Bars

The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository

Get the Bonus e-Book!

Share
Pin523
Tweet
Share
523 Shares

More Desserts & Baking

  • A skillet of s'mores dip with graham crackers scooping out the melty dip.
    skillet s’mores dip
  • A spoonful of raspberry sauce resting on a jar full.
    10-minute raspberry coulis (raspberry sauce)
  • Key Lime Pie Bars on a blue background with dollops of whipped cream & lime slices.
    key lime pie bars with macadamia nut crust
  • A stack of chocolate rice krispie treats.
    chocolate brown butter rice krispie treats

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Constance Smith says

    October 30, 2017 at 6:24 am

    I love that you used the ginger snaps! I’ve also made cheesecake crusts from things besides graham crackers, including Biscoff cookies 🙂 But ginger snaps are perfect for this time of year

    Reply
    • bluebowl says

      October 30, 2017 at 3:06 pm

      Thanks so much! I love a good cookie crust 😉

      Reply
  2. Carmen says

    October 29, 2017 at 11:55 pm

    These sound delicious! Your husband’s reaction to them made me laugh. Haha. Can these go into the freezer?

    Reply
    • bluebowl says

      October 30, 2017 at 3:06 pm

      I haven’t tried freezing them, so I’m not sure! Maybe do a little internet searching to see if cheesecake can be frozen? I would assume it can be (I just don’t know for how long).

      Reply
  3. Maman de sara says

    October 29, 2017 at 10:20 pm

    That looks yummy especially with the add of caramel, if I make this recipe I will not use a food processor lol ?!

    Reply
    • bluebowl says

      October 29, 2017 at 10:30 pm

      Thanks so much! Haha ?

      Reply
  4. Rezel Kealoha says

    October 29, 2017 at 10:06 pm

    This is so decadent. I love ginger based desserts.

    Reply
    • bluebowl says

      October 29, 2017 at 10:31 pm

      Thank you! 🙂

      Reply
  5. April says

    October 29, 2017 at 7:43 pm

    So yummy! I have to try gingersnap crust. I was supposed to make a banana cheesecake this weekend but I’ve been so busy so I haven’t had time to fit baking in. I wonder what it would taste like if I used gingersnap crust for it. Hmmm.

    Reply
    • bluebowl says

      October 29, 2017 at 10:31 pm

      Let me know if you try that – sounds yummy and unique!

      Reply
  6. Catherine Brown says

    October 28, 2017 at 3:10 pm

    Oh yeah, baby! Gingersnaps make the BEST fall cheesecake crust! I love that you made these into bars too. This makes portion control easier for cheesecake-loving people like me who think 1/4 of a round cheesecake is a reasonable slice! 😉

    Reply
    • bluebowl says

      October 28, 2017 at 3:47 pm

      Thanks for your kind words! I love cheesecake bars, too 🙂

      Reply
  7. Tara says

    October 28, 2017 at 2:31 pm

    Sorry about your food processor 🙁 Glad you were able to get a refund! These look wonderful. I love that gingersnap crust.

    Reply
    • bluebowl says

      October 28, 2017 at 3:48 pm

      I’m glad I got a refund too 🙂 I’ll be adding a new food processor to the family come Black Friday 😉

      Reply
  8. Azlin Bloor says

    October 28, 2017 at 11:12 am

    What a wonderful combination of flavours, from the bottom up! That triple ginger base has got to be amazing with the cheesecake, and the caramel just seals the deal for me!

    Reply
    • bluebowl says

      October 28, 2017 at 3:49 pm

      Thanks so much! They are quite yummy 🙂

      Reply
  9. Amelie says

    October 25, 2017 at 2:05 pm

    This looks amazing! And I love your pictures too! Will try to make these with my kids. Thanks

    Reply
    • bluebowl says

      October 25, 2017 at 3:53 pm

      Thanks so much! I hope you enjoy them 🙂

      Reply
  10. Cynthia says

    October 25, 2017 at 7:02 am

    Omg girl I’m reading your blog today and you have so much deliciousness in here! I was so relieved when I read no water bath required for this cheesecake, that is my doomed and it’s the reason why I haven’t attempted to make a lemon pie in a while! RIP your food processor!

    Reply
    • bluebowl says

      October 25, 2017 at 10:56 am

      Haha thank you!! Yeah, I’ve never attempted a water bath ??‍♀️
      Update on the food processor – I was able to return it to Kohl’s for a refund without the box ? I was so surprised!

      Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.

best-ever 5 ingredient brownies

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

Monster cookies on a light surface, with a bowl of peanut butter and glasses of milk.

bakery-style monster cookies

A close-up of a slice of peach cobbler cheesecake with cinnamon peach juice dripping down.

peach cobbler cheesecake

maple bacon cupcakes with brown butter frosting and candied bacon

perfect breakfast quiche

Seasonal Picks

White chocolate drizzled lemon blueberry sugar cookies on a blue surface.

blueberry lemon thumbprint cookies

Yellow birthday cupcakes with chocolate frosting and rainbow sprinkles with lit birthday candles.

birthday cupcakes with malted chocolate frosting

A close-up of slices of nutella tart topped with whipped cream.

no-bake nutella tart

A close-up of a bright yellow piña colada topped with a pineapple wedge and cherry.

frozen piña coladas

s’mores tart with toasted marshmallow meringue

A slice of Black Forest Pie on a plate, with a fork and fresh cherries scattered around

no bake black forest pie

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.