Hey darlings,
I just returned home from my trip to Nebraska. I was telling my husband that it can be hard to really have quality time with family as we get older.We all have our own lives and responsibilities and priorities. The main reason I went was to take my grandparents out for their 60th wedding anniversary! Since Joe and I won’t be there over their anniversary this year, I felt I needed to go back. This trip makes my heart warm just thinking about the quality time that I got with my family. My grandma and I made homemade donut holes and cookies. My mom and I made homemade noodles and I actually taught her how to make a dish, which, never happens! haha It was wonderful getting to share those memories with them.
Anyways, with Christmas right around the corner, (like, 8 days away…) I am thinking of all the festive holiday sweets to make for parties and dinners. I was experimenting the other day and was pleasantly surprised at how perfect these gingerbread bars came out. Pure holiday perfection. Anything gingerbread, apple, pear, chocolate…argh, anything sweet, basically. I have a massive sweet tooth so this time of year is perfect for me to experiment. And I have the excuse to make it all because we’re constantly having guests come over to help me eat it!
I still have a whole list of things I’m wanting to test out and make this year before we hop on our flight to Paris. Some new things I’m wanting to experiment with and some classics that my mom and grandma have made for years. I will for sure share those with you as soon as I get them perfect!
My family has a cookie bake every year after Thanksgiving where we get together and make mostly cookies and some other sweet treats as well. These gingerbread bars will be making an appearance next year, that is for sure. Just trust me, you need to make these!
These are sweet, creamy, rich, festive and thanks to the gingersnap crust and gingerbread butter swirl, they have a little hint of spice! Make now, thank me later. 😉
Gingerbread Cheesecake Bars
Ingredients
For the crust:
- 1 1/2 cups gingersnap cookies, finely crushed
- 6 tbsp salted butter, melted
- 1/3 cup white sugar
For the filling:
- 2 packages cream cheese, softened to room temp
- 1 egg
- 1/4 cup sugar
- 1 tsp vanilla extract
- 4 tbsp gingerbread butter Stonewall Kitchen makes a good one
Instructions
For the crust:
- Preheat oven to 350 degrees. In a food processor, add the gingersnaps and pulse until it's fine crumbs. Then add in the melted butter and sugar. Pulse to combine. Pour the crust mixture into a foil lined 8x8 or 7x13 pan. Both work! Bake for 5 minutes and remove from oven.
For the filling:
- In a stand mixer, add your softened cream cheese and sugar. Beat until combined and fluffy. Next add in your egg and vanilla. Beat to combine. Pour the mixture over the crust. Mixture is thick! Next spoon the gingerbread butter over the cheesecake filling. Using a butter knife, swirl the gingerbread butter into the filling.
- Bake for 20-25 minutes until the edges are just slightly browned and cheesecake is a little fluffy. Let cool on a wire rack and then refrigerate for 1-2 hours before serving.
As always, if you make these, tag me on Instagram @honestdarling. I love to see you guys making my recipes!
Xox
Tessa
