SWEET GINGER CHEESECAKE BARS
Vegetable-oil cooking spray
12 oz. store-bought gingersnaps (45 cookies)
1/4 cup unsalted butter, melted
12 oz. cream cheese, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
3 Tbsp sour cream
3/4 tsp vanilla
2 Tbsp finely chopped crystallized ginger
Coat a 9x13" 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 at 350°F until firm, about 12 minutes.
Using an electric mixer, soften cream cheese on medium speed. Mix in sugar, egg,
egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.
Spread cream cheese mixture evenly over fully cooled crust. 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
until set, covered with plastic wrap, about 1 hour. Cut into bars and serve. Bars
can be refrigerated in single layers in airtight containers up to 2 days. Makes
roughly 4 dozen.