Ginger Cheesecake Bars Recipes

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GINGER LEMON CHEESECAKE BARS



Ginger Lemon Cheesecake Bars image

These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.

Provided by pho1962

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h10m

Yield 18

Number Of Ingredients 9

1 (16 ounce) package gingersnap cookies, crushed
⅓ cup brown sugar
¼ cup butter, melted, or as needed
1 tablespoon ground ginger
2 (8 ounce) packages cream cheese, softened
2 eggs
½ cup white sugar
¼ cup lemon juice
2 teaspoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
  • Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
  • Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
  • Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g

GINGERBREAD CHEESECAKE BARS



Gingerbread Cheesecake Bars image

These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.

Provided by My Hot Southern Mess

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h50m

Yield 24

Number Of Ingredients 21

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
¼ cup molasses
1 tablespoon water
2 (8 ounce) packages cream cheese
½ cup powdered sugar
½ cup brown sugar
6 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups whipped topping
2 tablespoons whipped topping, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
  • Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
  • Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Garnish with remaining whipped topping before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g

GINGER CHEESECAKE BARS



Ginger Cheesecake Bars image

A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 10

Vegetable-oil cooking spray
12 ounces store-bought gingersnaps (about 45 cookies)
1/4 cup (1/2 stick) unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
3 tablespoons sour cream
3/4 teaspoon pure vanilla extract
2 tablespoons finely chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.
  • Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.
  • Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set,about 1 hour. To serve, cut into bars.

ORANGE-GINGERBREAD CHEESECAKE BARS



Orange-Gingerbread Cheesecake Bars image

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Provided by Kim

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
  • Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
  • Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
  • Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
  • Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
  • Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g

GINGER CHEESECAKE BARS



Ginger Cheesecake Bars image

I tried these for the first time using ready made gingerbread dough but, liked it allot better with homemade gingersnap cookie dough. I hope you will, too!

Provided by Likkel

Categories     Bar Cookie

Time 55m

Yield 32 serving(s)

Number Of Ingredients 14

2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger

Steps:

  • Heat oven to 350 degrees.
  • Beat cream cheese, sugar, egg and vanilla until smooth.
  • Mix together cookie dough ingredience until well blended.
  • Press half of the cookie dough into an ungreased 9" x 13" baking pan.
  • Spread cream cheese mixture over the dough.
  • Crumble and sprinkle the remaining dough over cream cheese mixture.
  • Bake 35 to 40 minutes or until firm to the touch.
  • Refrigerate 2 hours before cutting.

Nutrition Facts : Calories 184.6, Fat 10.3, SaturatedFat 4.5, Cholesterol 35.4, Sodium 146.7, Carbohydrate 21, Fiber 0.3, Sugar 14.1, Protein 2.5

PINEAPPLE & GINGER CHEESECAKE BARS



Pineapple & Ginger Cheesecake Bars image

Oh Boy! these are so yummy! What could be better than cheesecake bars made with candied pineapple and ginger. Your guests will beg for this recipe. Only you need to know how quick and easy these are to make.

Provided by Baby Kato

Categories     Cheesecake

Time 55m

Yield 24 squares, 12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/3 cup sugar
1/2 cup sweet butter
2 tablespoons candied orange peel, thinly chopped (may substitute with 1 tbsp freshly grated orange peel)
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon fresh lemon juice
1/2 cup candied pineapple, coarsely chopped
1/8 cup candied ginger, finely chopped

Steps:

  • Preheat oven to 350°F.
  • For crumb mixture - combine in a small bowl, flour, sugar, butter and candied orange peel.
  • Beat on low speed for 2 minutes until well mixed.
  • Set aside 1/2 cup of the crumb mixture for later use.
  • Press the crumb mixture into an ungreased 8" square pan.
  • Bake for 12 - 15 minutes, just until edges are lightly browned.
  • Set aside to cool, while you make the filling.
  • For the filling - Combine cheese, sugar, egg and lemon juice.
  • Beat on medium speed for 2 minutes until light and fluffy.
  • Stir in the candied pineapple and ginger.
  • Spread the cream cheese mixture over the warm crust.
  • Sprinkle the reserved crumb mixture on top.
  • Put back in the oven and bake for 15 - 20 minutes longer.
  • Cool completely, cut into squares and store covered in the fridge.

Nutrition Facts : Calories 223.8, Fat 14.7, SaturatedFat 8.7, Cholesterol 56.7, Sodium 68.1, Carbohydrate 20.5, Fiber 0.4, Sugar 10.4, Protein 3.1

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