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? Nope. 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.
- 2 cups whole gingersnap cookies
- 1/3 c melted butter
- 12 oz cream cheese, softened
- 4 eggs
- 2 tsp vanilla
- 1 TBS milk
- 2/3 cup cane or granulated sugar
- Pinch of salt
Preheat oven to 375 degrees. Put gingersnap cookies in a food processor and pulse until you have crumbs. You can also put the cookies in a ziploc bag and crush them with a rolling pin. Mix the crushed cookies with the melted butter and press into a greased or parchment paper lined 9×9 pan. Bake for 8 minutes. Remove from oven and set aside.
With an electric mixer, beat the cream cheese until smooth. Add the eggs, vanilla, milk, sugar, and salt and mix until combined. Pour over the crust in the pan and bake for 18-20 minutes. The center should be almost completely set but it might look a little wet in the center. Let it cool at room temperature until it’s no longer warm, then cover and chill in fridge for 2 hours (or until ready to serve).
Melt the caramels in a microwave-safe bowl with a splash of milk. Drizzle or pour over the top.
Yield: About 16 bars