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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!
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


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. 


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.


Calories: 241kcal