gingersnap crust cheesecake bars

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.



Recipe:

Crust

  • 2 cups whole gingersnap cookies
  • 1/3 c melted butter

Filling

  • 12 oz cream cheese, softened
  • 4 eggs
  • 2 tsp vanilla
  • 1 TBS milk
  • 2/3 cup cane or granulated sugar
  • Pinch of salt
  • Caramels

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

20 thoughts on “gingersnap crust cheesecake bars

  1. 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!

    1. 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!

  2. 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! 😉

  3. 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.

    1. 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).

  4. 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

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