New This Month

Ginger Cheesecake Bars


A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.

  • Yield: Makes about 4 dozen


  • Vegetable-oil cooking spray
  • 12 ounces store-bought gingersnaps (about 45 cookies)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 12 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons sour cream
  • 3/4 teaspoon pure vanilla extract
  • 2 tablespoons finely chopped crystallized ginger


  1. Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.

  2. Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.

  3. Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set, about 1 hour. To serve, cut into bars.

Cook's Notes

Bars can be refrigerated in single layers in airtight containers up to 2 days.

Reviews Add a comment

  • MicheleFolen
    26 AUG, 2008
    I would probably double the cream cheese filling to make the cookie higher while adjusting the cooking time to accommodate the thicker filling. Yum!
  • gmwright
    25 AUG, 2008
    would these freeze well I wonder? If so Gale Tats - you could make the recipe up in muffin tins instead of the 9 x 13 pan and bake individual ones you could freeze the rest for another day, it would likely make 12 - but looking at the recipe I'd half it and use a med egg and egg yolk inplace of the large one - then you'd only have to make 6 or 8 at a time
  • MS11931458
    25 AUG, 2008
    To Gale Tats: as a single person I have a amimlar problem but this recipe looks like you could make the topping and put it on a few gingersnaps and bake in a toaster oven. The topping could probably be stored in the frig for a short time.
  • Donnaroo
    25 AUG, 2008
    Gingersnap crumbs are my secret ingredient in apple pie.
  • Huntgoddess218
    25 AUG, 2008
    I have a feeling I'll have to make my own gingersnaps, though. The store-bought ones have a lot of hydrogenated fats, which I avoid.
  • MS112607397
    25 AUG, 2008
    GaleTats -- This recipe could easily be divided in half, sure you waste a little egg but other than that it would not be a problem. I divide most recipes, cakes, cookies, etc. since I am cooking for my husband and myself. Give it a try, you can still enjoy just about any recipe without the waste. buddyone
  • GaleTats
    25 AUG, 2008
    I would love to make this, but being a widow out in the country, it would be a lot to eat in 2 days (and fit through the door later LOL) When I have some time, I will play with this recipe and see if I can make it for one.. or half it.
  • kimwylie0523
    25 AUG, 2008 husband and I thank you for this recipe!! We're both gingersnap addicts, and I've always looooved cheesecake. This looks heavenly!!