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




Cook's Notes

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

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How would you rate this recipe?
  • 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.
  • MS10474432
    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!!

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