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Cozy Fall Cheesecake Bars with Gingersnap Crust

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These creamy cheesecake bars feature a spiced gingersnap crust and a silky filling, swirled with salted caramel for a perfect fall dessert. Easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs (from about 8 ounces of cookies)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) store-bought or homemade salted caramel sauce (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with sugar, cinnamon, nutmeg, and melted butter until moistened like wet sand.
  3. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly. Keep oven on.
  4. Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until light and fluffy, about 1 minute.
  5. Add sour cream, vanilla extract, lemon juice, and salt; beat on low until combined. Scrape down the bowl.
  6. Add eggs one at a time, beating on low just until incorporated. Do not overmix.
  7. Pour filling over the pre-baked crust and spread evenly. If using caramel sauce, warm slightly, drop spoonfuls over the filling, and swirl gently with a knife or toothpick.
  8. Bake for 40-45 minutes, until edges are set and center jiggles slightly. Tent with foil if browning too quickly.
  9. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  10. Lift bars out using parchment overhang, cut into 16 squares with a sharp knife (wipe clean between cuts). Serve cold or at room temperature.

Notes

Ensure all dairy ingredients are at room temperature for a smooth filling. Do not overmix after adding eggs to prevent cracks. Chill overnight for best texture and flavor. For clean cuts, use a hot knife and wipe between slices.

Nutrition

Keywords: cheesecake bars, fall dessert, gingersnap crust, caramel swirl, easy cheesecake, autumn baking

Find it online: https://forkmila.com/cozy-fall-cheesecake-bars-with-gingersnap-crust-55-chars/