Description
These Gingersnap Cheesecake Bars feature a crisp gingersnap cookie crust and a luscious cheesecake filling enriched with cookie butter. A perfect balance of creamy and spiced, they make an irresistible fall or holiday dessert.
Ingredients
Scale
Crust
- 1 ½ cups crushed gingersnap cookies (about 25–30 cookies)
- 1/4 cup butter, melted
Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup cookie butter (such as Biscoff or Speculoos)
Instructions
- Preheat the Oven:
Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving a 1-inch overhang for easy removal. Lightly grease the paper. - Make the Crust:
In a bowl, mix the crushed gingersnap cookies and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8–10 minutes, then cool slightly while preparing the filling. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add sugar and beat again until combined. - Add Sour Cream and Vanilla:
Mix in the sour cream and vanilla extract, scraping down the sides of the bowl to ensure everything is smooth. - Incorporate the Eggs:
Add the eggs one at a time, mixing just until incorporated after each addition. Overmixing can introduce air and cause cracks later, so keep it gentle. - Add the Cookie Butter:
Warm the cookie butter slightly (10–15 seconds in the microwave) to make it pourable. Add it to the cheesecake batter and gently swirl or fold it through—either mix it in fully for uniform flavor or swirl lightly for a marbled look. - Assemble and Bake:
Pour the cheesecake mixture over the crust and smooth the top. Tap the pan lightly on the counter to remove air bubbles. Bake for 40–45 minutes, or until the center is mostly set but slightly wobbly. - Cool and Chill:
Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully. - Slice and Serve:
Use the parchment overhang to lift the bars from the pan. Slice into 16 even squares. Serve chilled, optionally dusted with crushed gingersnaps or a drizzle of warm cookie butter.
Notes
Active Time: 20 minutes
Passive Time: 4 hours (chilling)
To crush gingersnaps easily, pulse them in a food processor or place in a zip-top bag and crush with a rolling pin.
For a more pronounced ginger flavor, add ½ teaspoon ground ginger to the crust mixture.
Cookie butter melts beautifully for drizzling—just microwave for 10–15 seconds before serving.