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cheesecake bars

Gingersnap crust cheesecake bars

These cheese cake bars are sweet and topped with a salted caramel sauce and are layered on top of a gingersnap crust.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Kitchen
Cuisine American
Servings 16 people
Calories 532 kcal

Equipment

  • Kitchenaid stand mixer with paddle attachment
  • Food processor
  • Home Decor
  • Measuring cups and spoons
  • spatula
  • 9x13 baking/cake pan
  • Medium saucepan

Ingredients
  

Cheesecake Bars

  • 3 cups gingersnap cookies crushed
  • ½ cup unsalted butter melted
  • 32 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla
  • 4 large eggs

Salted caramel sauce

  • 1 cup light brown sugar packed
  • ½ cup heavy whipping cream
  • 4 tbsp salted butter
  • 1 tsp vanilla extract
  • 1 tsp salt

Instructions
 

Cheesecake bars

  • Preheat the oven to 350°. Grease your 9x13 cake pan. Put gingersnap cookies into food processor (whole package) and pulse until you get a fine cookie mixture.
  • Melt the ½ cup of butter in the microwave and pour over cookie mixture. Fold with spatula until just moistened. Put mixture in 9x13 pan and press down firmly to create a bottom crust.
  • In the kitchenaid stand mixer with paddle attachment, beat the cream cheese, sugar, vanilla and sour cream until completely blended.
  • Add in the eggs one at a time until combined.
  • Pour the cheesecake mixture over the crust.

Salted caramel sauce

  • In a medium sauce pan, mix the brown sugar, heavy cream, butter, vanilla and salt over medium-medium-low. Cook while whisking gently, until thickened, about 5-8 minutes.
  • Let cook for a couple of minutes and then drizzle over the batter running a knife through it to create swirls of salted caramel in the cheesecake batter.
  • Bake for 35-40 minutes or until the outer edge is set and the center is almost fully set.
  • Remove from the 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.

Nutrition

Serving: 16peopleCalories: 532kcalCarbohydrates: 45gProtein: 7gFat: 37gSaturated Fat: 21gCholesterol: 149mgSodium: 496mgPotassium: 213mgFiber: 1gSugar: 32gVitamin A: 1294IUVitamin C: 1mgCalcium: 113mgIron: 2mg
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