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Gingersnap Cheesecake Bars are creamy, cheesecake bars swirled with cookie butter on a gingersnap crust. An easy Christmas dessert everyone will love.
Gingersnap Cheesecake Bars
These easy Gingersnap Cheesecake Bars are my new obsession! I think I bake more desserts during the holidays than any other time of year and this year I’ve been kind of obsessed with ginger. From Gingersnap Cookies to Soft Gingerbread Cookies I’ve been experimenting with the flavors of ginger, cinnamon, and molasses. I loved the warm, spiced, flavor of the gingersnap cookies so much that I wanted to find more ways to use them and I ended up with these amazing Gingersnap Cheesecake Bars.
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These creamy cheesecake bars are simple to make and they look pretty enough for any Christmas dessert table. See those delicious swirls? Those are Cookie Butter!
What is Cookie Butter?
If you’ve never had it Cookie Butter is a spread made from Speculoos cookies crumbs. Speculoos (pronounced “speck-you-lows”) cookies are a Belgium cookie that includes cinnamon, nutmeg, cloves, ginger, and lots of butter. They are a lot like gingersnaps and the Cookie Butter flavor was perfect for these Gingersnap Cheesecake Bars.
How to Make a Gingersnap Cheesecake Bars:
- The crust is made like a standard graham cracker crust except instead of graham crackers you crush up gingersnap cookies. You mix the crushed cookies with melted butter and then press them into the bottom of a brownie pan to create a crust.
- On top of that, you pour your cheesecake batter.
- To make the Cookie Butter swirls you microwave the Cookie Butter for 10-20 seconds until it is a pourable consistency. Then you pour three line of Cookie Butter across the cheesecake batter and drag a knife through the lines to create swirls.
- After that, the pan goes into the oven for 35-40 minutes until the cheesecake has set and is just a little jiggly in the center.
These Gingersnap Cheesecake Bars are the perfect Christmas dessert. Easy to make, pretty to look at, and they taste like Christmas cookies!
What you will need to make Gingersnap Cheesecake Bars:
- Divided Brownie Pan – This pan is the BEST! You get perfectly cut, beautiful brownies, cheesecake squares, or cookie bars, every time.
- Cookie Butter – This is the key to getting that cookie flavor in your gingersnap cheesecake bars. Be careful! It’s addictive!
Want more easy dessert recipes?
GINGERSNAP CHEESECAKE BARS
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These Gingersnap Cheesecake Bars are an easy Christmas dessert made with a gingersnap crust and swirls of creamy cookie butter.
- 1 ½ cups Gingersnap cookies crushed, about 25-30 cookies
- ¼ cup Butter melted
- 32 ounces Cream cheese
- 1 cup Sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla
- 4 Eggs
- ½ cup Cookie butter
Preheat oven to 350 degrees F.
Grease and line a 9x13 inch baking pan.
Place crushed gingersnap cookies in a bowl and pour in melted butter. Stir until the butter and crushed cookies are thoroughly mixed.
Pour the crushed cookies into the baking pan and press them down firmly to create a bottom crust.
In a large bowl add the cream cheese, vanilla, and sugar and mix until blended. Add sour cream and continue to mix.
Add eggs one at a time until fully combined.
Pour the cheesecake batter over the crust.
Slightly heat the cookie butter in the microwave (about 10 seconds) and then drizzle over the batter running a knife through it to create swirls of cookie butter in the cheesecake batter.
Place the pan in the oven and bake for 35-40 minutes or until the outer edge is set and the center is almost fully set.
Remove from oven and let cool completely.
Once the cheesecake has cooled to room temperature cover with plastic wrap and place in the refrigerator for at least 2 hours.
When ready to serve, remove the cheesecake from the pan and cut into squares.