Just recently, I’ve had a strange obsession with gingersnap cookies and I have no idea why. For the life of me, I couldn’t understand why I have passed up on these cookies. I’ve been missing out big time. I love them and they’re my favorite go-to cookie. Cookies in general, are just so scrumptious. Wouldn’t you agree? Nothing puts a smile back on my face and even for my family members too! We just gobble them right up. Do you know what else we also love having around the holidays? Cheesecake. Oh. my friends what’s the holiday season without a slice or two of delicious cheesecake. -And by golly, how about cheesecake bars? I absolutely love to make them for my family.
So this year, I decided to make them but I wanted to add something different rather than the normal graham cracker crust that I use. So that is when I decided to use gingersnap cookies instead. -And boy, I am so glad that I did. These two ingredients are made for each other. Trust me!
When I was thinking of this recipe, I wanted this dessert to be quick and easy to make so that is the reason why I made cheesecake bars. Plus, it’s a finger food dessert and who doesn’t love that. I know my family does. If a fork or spoon is not needed then why not right.
So let’s get started. I wasted no time with adding my gingersnap cookies in my food processor. I mean you could easily place them in a plastic bag and use a rolling pin but this mom doesn’t have the time. So here is another quick tip, just place your cookies inside and let the processor do all the work.
Once your cookies are crumbled, remove them from your processor and place them inside a large bowl. Add and stir in your melted butter until it’s combined.
Take and line a piece of parament paper in your square baking dish. You can use any size pan but I used an 8×8 baking pan for this recipe.
Next, pour your gingersnap cookie crumbles. Pat down your crust as evenly as possible. You can use a fork or your fingers will work too!
Making the cheesecake filling is very easy actually. In a large bowl or even in your processor, add and mix two 8oz packages of cream cheese and white sugar together. Next add your eggs, vanilla extract, milk, sour cream, and flour. Blend all of your ingredients together.
Pour your cheesecake mixture on top of your crust and bake for 40 minutes on 350° degrees. Once your oven has beeped, leave your cheesecake in there for a few minutes with the oven door cracked open. It’s ideal to let your cheesecake settle with the temperature change before removing it from the oven. Plus, placing it inside your refrigerator too quickly will crack your cheesecake before it fully sets and we wouldn’t want that to happen.
Once you have removed the cheesecake from your oven, place it inside your fridge for 20 minutes. Remove your cheesecake from your baking dish and place on a clean counter. Starting from the left, begin to slice your cheesecake bars.
Add a little holiday flair to your Cheesecake Bars with Gingersnap Cookie Crust plate by adding a few sugar-coated cranberries and or fresh rosemary twigs.
So what do you guys think? Super simple right? The gingersnap crust is so moist and so good! I actually love it more than a graham cracker crust. I always find that a graham cracker crust is dry and a tad boring to my liking. So with adding gingersnap cookies to this already amazing recipe it’s like getting a special treat this holiday season. It’s so mouthwatering!
So whether your offering to bring a simple dessert to your next holiday gathering or just feel like having a yummy dessert at home, my Mini Cheesecake Bars with Gingersnap Cookie Crust is one that you can’t pass up.
So tell me, do you like to create a twist when you make cheesecake?
What type of crust have you made with your cheesecake recipe? I would love to hear more.
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