Ingredients for Ginger Cheesecake Bars
- 16 ounces cream cheese (two 8-ounce packages)
- Sugar
- Eggs
- Vanilla
- Shortening
- Molasses
- Egg
- Flour
- Baking Soda
- Salt
- Cinnamon
- Clove
- Ginger
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How to Make Ginger Cheesecake Bars
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the gingersnap crust: In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of the prepared pan.
- Bake for 10 minutes. Let cool completely.
- Make the cheesecake filling: In a large bowl, beat 16 ounces cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until combined. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon ground ginger.
- Pour the cheesecake filling over the cooled crust.
- Bake for 40-45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight, to allow the bars to set completely.
- Once chilled, cut into bars and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
56g
Fat
22g
Carbs
7g
