Gingerbread Cheesecake Bars
These gingerbread cheesecake bars combine a gingersnap crust with a spiced Greek yogurt and cream cheese filling.
Ingredients
- 1 1/2 cups gingersnap cookie crumbs about 5 1/4 oz; finely crushed
- 3 tbsp unsalted butter melted
- 8 oz Neufchatel cheese softened
- 3 cups plain nonfat Greek yogurt
- 3 large eggs
- 1/3 cup granulated sugar
- 2 tbsp molasses not blackstrap
- 2 tbsp cornstarch
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
Instructions
- Heat oven to 325°F. Line an 8-inch square metal pan at least 2 inches deep with parchment, leaving handles. Mix cookie crumbs with melted butter and press firmly into the bottom. Bake 10 minutes, then set aside.
- Beat softened Neufchatel with sugar until smooth. Mix in yogurt, molasses, cornstarch, ginger, cinnamon, cloves and vanilla. Add eggs one at a time on low speed, mixing only until incorporated. Do not taste batter containing raw eggs.
- Pour over the warm crust. Bake about 40–50 minutes, until edges are set, the center has only a slight jiggle and the center reaches at least 160°F. Check with a clean thermometer; do not rely only on color.
- Cool on a rack for about 45–60 minutes, then refrigerate within 2 hours of leaving the oven. Chill at least 4 hours at 40°F or below before lifting out and cutting into 9 equal squares. Cover once cool.
- Keep refrigerated and use within 3–4 days. Serve cold. Limit time out of refrigeration to 2 hours, or 1 hour above 90°F.
Notes
Total time includes 1 hour cooling and 4 hours minimum chilling. Nine generous dessert portions; cutting 16 smaller squares changes per-serving macros. Slight surface cracks are normal. Contains milk, egg and wheat; cookie labels vary. Cooking times are estimates; this recipe has not been kitchen-tested.