Ginger Cheesecake Bars Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan., For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust., Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar., Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.

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.