Ginger Snap Cheesecake Cookie Bars

Ginger Snap Cheesecake Cookie Bars, soft gingerbread cookie on the bottom topped with smooth layer of cheesecake.

Ginger Snap Cheesecake Cookie Bars, soft gingerbread cookie on the bottom topped with smooth layer of cheesecake. from willcookforsmiles.com

I am so excited to be sharing my newest recipe here on Homemade Holiday Treats Blog Event! Love being a part of it!
I love the holiday season, it puts me in such a good mood. I can stare at the lit Christmas tree for hours. The hot chocolate, the stocking, the baking! All is wonderful. When I was deciding on a recipe for this holiday treat, I first though of a cookie. Cookies are wonderful but let’s take it a step further! Christmas cookie and cheesecake!! Oh yea!
Ginger snaps are a wonderful Christmas cookie and one of my family’s favorites. The smell of them in the oven always make the house all Christmasy. Pairing it with cheesecake may just send you to heaven!

Ginger Snap Cookie:
3/4 cup unsalted butter, room temperature
1 cup dark brown sugar
1/4 cup unsulphured molasses
2 large eggs, room temperature
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon all spice

Cheesecake:
2 packages cream cheese, room temperature
1/2 cup sugar
1 egg, room temperature
2 tbs sour cream
2 tbs flour
1 tsp vanilla
1 tsp molasses
1/2 tsp cinnamon

Directions:
~Preheat the oven to 350. Grease a 9×9 baking dish and line the bottom with parchment paper. Make sure to grease the parchment paper too.
1. First make the cookie part:
-Beat the butter and sugar for a couple of minutes.
– Add the eggs, one at a time, beat well after each addition
– Add the molasses and vanilla, beat until combined
– Sift in the flour, baking soda, cinnamon, salt, ginger and all spice. Mix until just combined.
2. Transfer the cookie dough into the baking dish and spread it evenly. Make sure to leave a little bit of the dough out to make a couple of cookies. Make 2-3 cookies while preparing the cheesecake batter. (The cookies will be crumbled and added to the top)

3. Prepare the cheesecake batter: Combine all the ingredients in a mixer. Beat until all combined and smooth.
4. Pour the batter over the cookie dough. Make sure it’s all spread evenly.
5. Bake for 45-50 minutes. Add the crumbled cookies, that you made earlier, on top of the cheesecake. Cool completely before serving.

Enjoy!!

Ginger Snap Cheesecake Cookie Bars
 
Author:
Ingredients
  • Ginger Snap Cookie:
  • ¾ cup unsalted butter, room temperature
  • 1 cup dark brown sugar
  • ¼ cup unsulphured molasses
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon all spice
  • Cheesecake:
  • 2 packages cream cheese, room temperature
  • ½ cup sugar
  • 1 egg, room temperature
  • 2 tbs sour cream
  • 2 tbs flour
  • 1 tsp vanilla
  • 1 tsp molasses
  • ½ tsp cinnamon
Instructions
  1. Preheat the oven to 350. Grease a 9×9 baking dish and line the bottom with parchment paper. Make sure to grease the parchment paper too.
  2. First make the cookie part:
  3. -Beat the butter and sugar for a couple of minutes.
  4. – Add the eggs, one at a time, beat well after each addition
  5. – Add the molasses and vanilla, beat until combined
  6. – Sift in the flour, baking soda, cinnamon, salt, ginger and all spice. Mix until just combined.
  7. Transfer the cookie dough into the baking dish and spread it evenly. Make sure to leave a little bit of the dough out to make a couple of cookies. Make 2-3 cookies while preparing the cheesecake batter. (The cookies will be crumbled and added to the top)
  8. Prepare the cheesecake batter: Combine all the ingredients in a mixer. Beat until all combined and smooth.
  9. Pour the batter over the cookie dough. Make sure it’s all spread evenly.
  10. Bake for 45-50 minutes. Add the crumbled cookies, that you made earlier, on top of the cheesecake. Cool completely before serving.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

 

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You can PIN this great Holiday Treat collection!!

Lyuba

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Comments

  1. says

    I adore ginger snap cookies but I just realized that I’ve never actually made them. I just enjoy the ones that others make! This looks like a fantastic treat!

  2. says

    Those look delightful! I bet they smell amazing too- they would be perfect for Christmas day- I mean you can get away with anything that rich on Christmas day – right!

    Cheers- oh stopping over from the Cheerios and Lattes Hop :)

  3. says

    This looks absolutely fantastic–you may have gotten me more officially excited for the holiday season’s arrival (finally!) than any other post out there I’ve seen so far. Thank you for sharing!

  4. says

    What a great combination! Looks delicious. Thank you for sharing the recipe. I’m hopping along from The 1929 Charmer party.

  5. says

    Lyuba,
    What a great Cookie Bar, it looks so moist and delicious. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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