Print

Perfect Fall Cheesecake Bars with Gingersnap Crust

Perfect Fall Cheesecake Bars with Gingersnap Crust - featured image
Print Recipe

These Perfect Fall Cheesecake Bars with Gingersnap Crust are the ultimate autumn dessert. A snappy, spicy gingersnap crust is topped with a silky, tangy cheesecake filling, creating a crowd-pleasing treat that’s quick, easy, and perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream, room temperature
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of freshly ground black pepper
  • 1/4 cup (60ml) caramel sauce (optional topping)
  • Flaky sea salt (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine gingersnap crumbs, 2 tablespoons sugar, and salt. Pour melted butter over and stir until moistened like wet sand.
  3. Press crust mixture firmly into prepared pan. Bake for 8 minutes. Set on a wire rack to cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape bowl.
  5. Add 3/4 cup sugar and vanilla extract; beat on medium until combined, about 1 minute. Scrape bowl.
  6. Add eggs one at a time, beating on low speed just until combined after each. Do not overmix.
  7. Fold in sour cream, flour, cinnamon, ginger, and black pepper on low speed until just combined. Scrape bowl.
  8. Pour filling over pre-baked crust and spread evenly. Tap pan gently to release air bubbles.
  9. Bake at 325°F (165°C) for 35-40 minutes, until edges are set but center still jiggles slightly.
  10. Cool pan on a wire rack to room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  11. Use parchment overhang to lift bars out. Slice into 16 squares with a hot, clean knife. Drizzle with caramel sauce and flaky sea salt before serving.

Notes

Room temperature ingredients are crucial for a smooth filling. Pre-bake the crust to prevent sogginess. Place a pan of hot water on the lower oven rack to create steam and prevent cracking. For clean slices, chill bars thoroughly and use a hot knife wiped clean between cuts.

Nutrition

Keywords: cheesecake bars, gingersnap crust, fall dessert, Thanksgiving dessert, easy cheesecake, no water bath

Find it online: https://cookluma.com/perfect-fall-cheesecake-bars-with-gingersnap-crust-47-characters/