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Creamy Fall Cheesecake Bars with Gingersnap Crust

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These creamy fall cheesecake bars with gingersnap crust are the perfect fall dessert—a spicy, crunchy crust topped with a smooth, tangy filling. They are easy to make, crowd-pleasing, and taste like a warm hug from your childhood.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (60ml) heavy cream
  • 1 tablespoon all-purpose flour
  • 1/2 cup (120ml) caramel sauce (optional topping)
  • 1/4 cup (30g) chopped pecans or walnuts, toasted (optional topping)
  • Flaky sea salt (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, combine gingersnap crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Mix until all crumbs are moistened. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Set on a wire rack to cool. Reduce oven temperature to 325°F (160°C).
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides.
  5. Add 3/4 cup sugar and beat for another minute. Add eggs one at a time, beating on low after each addition just until combined.
  6. Add vanilla extract, lemon juice, and heavy cream. Mix on low until just combined. Add flour and mix until no white streaks remain.
  7. Pour the filling over the pre-baked crust. Spread evenly and tap the pan gently on the counter to release air bubbles.
  8. Bake at 325°F (160°C) for 35-40 minutes, until edges are set and center jiggles slightly.
  9. Turn off the oven and crack the door open. Let the cheesecake bars sit in the warm oven for 30 minutes.
  10. Transfer to a wire rack and cool completely at room temperature.
  11. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Use parchment overhang to lift the bars onto a cutting board. Slice into 9 or 16 bars. Drizzle with caramel sauce and sprinkle with toasted pecans and flaky salt if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not over-mix after adding eggs to prevent cracks. The water bath is optional for these bars; the low-and-slow baking method works well. For best results, chill overnight. Bars can be frozen for up to 3 months.

Nutrition

Keywords: cheesecake bars, fall dessert, gingersnap crust, creamy cheesecake, Thanksgiving dessert, easy cheesecake bars

Find it online: https://bakebelle.com/creamy-fall-cheesecake-bars-with-gingersnap-crust/