Gingersnap Cheesecake Bars — These creamy cheesecake bars are simple to make and they look pretty enough for any Christmas dessert table. Those delicious swirls running through the cheesecake are 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.
These Gingersnap Cheesecake Bars are the perfect Christmas dessert. Easy to make, pretty to look at, and they taste like Christmas cookies!
Ingredients
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- 1 ½ c Gingersnap cookies crushed (about 25-30 cookies)
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- ¼ c Butter melted
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- 32 oz Cream cheese
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- 1 c Sugar
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- 1 c Sour cream
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- 1 tsp Vanilla
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- 4 Eggs
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- ½ c Cookie butter
Instructions
- Preheat oven to 350 degrees F.
- Grease and line a 9×13 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.
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- Visit Gingersnap Cheesecake Bars for full instructions
Originally posted 2019-01-29 05:27:34.
Originally posted 2019-01-29 05:27:34.
