These Gingersnap Cheesecake Bars are an easy Christmas dessert made with a gingersnap crust and swirls of creamy cookie butter!
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Gingersnap Cheesecake Bars

These Gingersnap Cheesecake Bars are an easy Christmas dessert made with a gingersnap crust and swirls of creamy cookie butter.
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Calories 400kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 1 ½ c Gingersnap cookies crushed (about 25-30 cookies)
  • ¼ c Butter melted
  • 32 oz Cream cheese
  • 1 c Sugar
  • 1 c Sour cream
  • 1 tsp Vanilla
  • 4 Eggs
  • ½ c Cookie butter

Instructions

  • 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.

Nutrition

Calories: 400kcal | Carbohydrates: 27g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 287mg | Potassium: 150mg | Sugar: 19g | Vitamin A: 1000IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1.1mg