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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
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Elijah Money
[email protected]I would give these cheesecake bars a 2 out of 5. They were just okay. The flavor was good, but the texture was a bit off.
Chloe Napper
[email protected]These cheesecake bars were a disaster! The crust was soggy and the cheesecake was runny. I don't know what went wrong, but I wouldn't recommend this recipe.
Badaruddin Shamsuddin
[email protected]I didn't like these cheesecake bars at all. The ginger flavor was too strong and the crust was too crumbly. I wouldn't recommend this recipe.
Timothy Shultz
[email protected]The cheesecake bars were good, but they didn't really meet my expectations. I think I would try a different recipe next time.
Carline Desir
[email protected]The cheesecake bars were a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.
darmi jasmine
[email protected]These cheesecake bars were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Owais Ahmed
[email protected]I'm not a big fan of ginger, but I decided to give these cheesecake bars a try and I'm so glad I did! The ginger flavor was subtle and not overpowering, and the cheesecake was creamy and smooth. I would definitely recommend these bars to anyone.
Saqlain Abbas
[email protected]These cheesecake bars were so easy to make and they turned out perfect! The ginger flavor was just right and the crust was nice and crispy. I will definitely be making these again.
Francis Cudjoe
[email protected]I made these cheesecake bars for a party and they were a huge hit! Everyone loved them. I will definitely be making them again.
Dad Jan
[email protected]These cheesecake bars were amazing! I loved the combination of ginger and cream cheese. The crust was also perfect. I will definitely be making these again.
Kwaku Zach
[email protected]The cheesecake bars were delicious! The ginger flavor was perfect, and the crust was nice and crispy. I would definitely make these again.
ahmad Ghafur
[email protected]These cheesecake bars were easy to make and turned out great! The only change I made was to use a graham cracker crust instead of a ginger snap crust. I will definitely be making these again.
Lily Locklear
[email protected]I'm not usually a fan of ginger, but these cheesecake bars were surprisingly good! The ginger flavor was subtle and not overpowering, and the cheesecake was creamy and smooth. I would definitely recommend these bars to anyone, even if they're not a f
Fakir Mirazul Islam
[email protected]These cheesecake bars were absolutely delicious! The combination of ginger and cream cheese was perfect, and the crust was nice and crispy. I will definitely be making these again.