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Creamy Fall Cheesecake Bars: Easy Gingersnap Dessert

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A cozy, spiced cheesecake bar with a crisp gingersnap crust and a velvety, tangy filling. This easy-to-make dessert is perfect for fall gatherings and requires no water bath.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 40–50 cookies)
  • 1/2 cup (113g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 24 ounces (680g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (120g) sour cream
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Whipped cream, for serving (optional)
  • Candied ginger, chopped, for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, combine crushed gingersnaps, melted butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon. Mix until resembling wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and slightly darker. Remove and let cool.
  4. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the sides.
  5. Add 1 cup sugar, sour cream, vanilla extract, 1 1/2 teaspoons ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Beat on low until just combined.
  6. Add eggs one at a time, beating on low speed just until blended after each addition. Do not overmix.
  7. Pour filling over the cooled crust and smooth the top. Bake for 35-40 minutes until edges are set but the center has a slight jiggle.
  8. Turn off the oven and crack the door open. Let bars sit in the oven for 1 hour to cool gradually.
  9. Remove from oven and cool to room temperature on a wire rack.
  10. Refrigerate for at least 4 hours, preferably overnight, before cutting into squares.

Notes

Ensure cream cheese is fully softened to room temperature to avoid lumps. Do not overmix after adding eggs to prevent cracking. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. For cleaner cuts, dip the knife in hot water and dry it between cuts.

Nutrition

Keywords: cheesecake bars, gingersnap crust, fall dessert, easy cheesecake, autumn baking, gingersnap cookies, cream cheese dessert

Find it online: https://cooksyla.com/creamy-fall-cheesecake-bars-easy-gingersnap-dessert/