Ginger Cheesecake Bars

Elevate your dessert game with these luscious Ginger Cheesecake Bars, a perfect harmony of creamy indulgence and warm spice. Featuring a buttery gingersnap crust and a rich, velvety cheesecake filling infused with both fresh and ground ginger, this recipe delivers layers of flavor in every bite. Quick to prepare with just 20 minutes of active prep time, these bars are baked to perfection and chilled to enhance their irresistible texture. Ideal for holiday gatherings or any time you need a crowd-pleasing treat, these Ginger Cheesecake Bars are as visually stunning as they are delicious. Serve chilled and let the bold ginger notes and creamy tang create a dessert worth savoring.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 16

Ingredients

• 200 grams Gingersnap cookies
• 85 grams Unsalted butter, melted
• 450 grams Cream cheese, softened
• 150 grams Granulated sugar
• 120 grams Sour cream
• 2 teaspoons Fresh ginger, grated
• 1 teaspoon Ground ginger
• 1 teaspoon Vanilla extract
• 3 pieces Eggs, large

Directions

Step 1

Preheat your oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal later.

Step 2

In a food processor, pulse the gingersnap cookies until finely crushed. Add the melted butter and mix until the crumbs are evenly coated.

Step 3

Press the gingersnap crumb mixture firmly into the bottom of the prepared baking pan to form a crust. Bake the crust for 8 minutes, then set it aside to cool slightly.

Step 4

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream, grated ginger, ground ginger, and vanilla extract to the cream cheese mixture. Mix until well incorporated.

Step 6

One at a time, add the eggs to the mixture, mixing on low speed after each addition. Avoid overmixing to prevent air bubbles in the cheesecake.

Step 7

Pour the cheesecake filling over the baked crust, spreading it evenly with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly.

Step 9

Remove the cheesecake bars from the oven and allow them to cool to room temperature. Then, refrigerate for at least 3 hours or overnight for best results.

Step 10

Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	1166 grams (1166.0g)

Amount per serving	% Daily Value*
Calories	4077

Total Fat 285.30g	366%
Saturated Fat 163.80g	819%
Polyunsaturated Fat 2.70g
Cholesterol 1302mg	434%
Sodium 2871mg	125%
Total Carbohydrate 343.10g	125%
Dietary Fiber 4.80g	17%
Total Sugars 214.70g
Protein 63.00g	126%

Vitamin D 120IU	600%
Calcium 869mg	67%
Iron 18mg	98%
Potassium 1391mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 6.0%

Carbs: 32.7%