Go Back Email Link
–+ servings
Raspberry Ginger Bars

Raspberry Ginger Cheesecake

These delicious and decadent Raspberry Ginger Cheesecake bars have a gingersnaps base with raspberry sauce flowing through the cheesecake.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 squares
Calories 256 kcal

Ingredients
 

For The Raspberry Sauce

  • 2 cups Raspberries
  • ½ cup Sugar
  • 1½ teaspoon Cornstarch
  • 1 tablespoon Lemon zest
  • 2 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract

For The Base

  • 25 Gingersnaps
  • 1 tablespoon Brown sugar, Packed
  • ¼ cup Butter, Melted
  • 1 teaspoon Vanilla extract

For The Cheesecake

  • 16 ounce Cream Cheese, Room temperature
  • ½ cup Sugar
  • 2 Eggs, Room temperature
  • 1 Yolk, Room temperature
  • 1 tablespoon Vanilla extract
  • ⅓ cup Sour cream, Room temperature
  • 2 teaspoon Cornstarch

Instructions
 

How To Make The Raspberry Sauce

  • Mix all the ingredients except the vanilla extract in a saucepan, and put on a medium heat. Burst the raspberries with a spatula to release their juice.
    2 cups Raspberries, ½ cup Sugar, 1½ teaspoon Cornstarch, 1 tablespoon Lemon zest, 2 tablespoon Lemon juice
  • Stir occasionally. Let the mixture simmer until it has thickened up. Add the vanilla extract and mix. Let the sauce cool down completely.
    1 teaspoon Vanilla extract

How To Make The Cheesecake

  • Use a food processor to crush the gingersnaps, or place the cookies in a thick ziplock bag and use a rolling pin to crush them! The finer, the better!
    25 Gingersnaps
  • Mix the crushed cookies with brown sugar, melted butter, and vanilla extract. Press the mixture to the bottom of an 8X8-inch square pan with a glass or measuring cup. Bake this for 10 minutes and set aside.
    1 tablespoon Brown sugar, ¼ cup Butter, 1 teaspoon Vanilla extract
  • Ensure to put the cream cheese out of the fridge a few hours before or overnight. Use a hand mixer to soften the cream cheese until it is lump-free and creamy.
    16 ounce Cream Cheese
  • Add the sugar and vanilla extract. Mix the cornstarch into the sour cream, add to the cream cheese mixture, and mix well.
    ½ cup Sugar, 1 tablespoon Vanilla extract, ⅓ cup Sour cream, 2 teaspoon Cornstarch
  • Add the eggs and one yolk, which we beat lightly and then add to the mixture. After adding the eggs, do not beat the mixture vigorously!
    2 Eggs, 1 Yolk
  • Pour the mixture over the baked base, place the square pan into a larger one and fill the second pan with hot water.
  • Bake the cheesecake for 25-30 minutes, and let it sit in the oven for half an hour before bringing it to the counter. Leave it on the counter for half an hour, then transfer to the fridge for 3-4 hours before cutting.

Nutrition

Calories: 256kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 72mgSodium: 183mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 551IUVitamin C: 5mgCalcium: 52mgIron: 1mg
Keyword CHEESECAKE, CHEESECAKE BARS, GINGER CHEESECAKE, Raspberry Cheesecake
Tried this recipe?Let us know how it was!