Description
Creamy cheesecake layered over a spiced gingersnap crust, perfect for any occasion. With hints of vanilla and a touch of cookie butter, these bars are both rich and flavorful.
Ingredients
Scale
- 1 ½ cups Gingersnap cookies, crushed (about 25–30 cookies)
- ¼ cup Butter, melted
- 32 ounces Cream cheese
- 1 cup Sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 4 Eggs
- ½ cup Cookie butter
Instructions
- Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, combine crushed gingersnap cookies with melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then set aside.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix well.
- Add the sour cream, vanilla, and cookie butter, mixing until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Pour the cheesecake mixture over the gingersnap crust.
- Bake for 45-50 minutes, or until the center is set.
- Allow the bars to cool to room temperature, then refrigerate for at least 4 hours before slicing and serving.
Notes
- For extra flavor, sprinkle some crushed gingersnaps over the top before serving.
- Store the bars in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 70g
- Cholesterol: 130mg
Keywords: Gingersnap Cheesecake Bars