December 14, 2012

Pretzel Gingersnap Cheesecake Bars

Pretzel Gingersnap Cheesecake Bars

These are unbelievably easy and tasty. The only hard part is you must wait for HOURS and HOURS for them to set-up before you can eat. But it's worth the wait. The pretzel flavor is subtle - a little toasty and salty to accompany the spicy-sweet gingersnaps. You can cut them into large squares and eat with a fork like a civilized human being or into smaller pieces (like tiny skyscrapers) and eat with your fingers on-the-go as you dash around making everything merry and bright.

Pretzel Gingersnap Cheesecake Bars

Makes 9 large or 18 small

8 oz. gingersnaps (about half a bag/box or 40 small cookies)
1 cup pretzels (look for ones with no added sugar/corn syrup)
1 stick butter, melted

1. Preheat oven to 350º

2. Butter and paper an 8 x 8 baking dish

3. Grind pretzels in a food processor until they resemble a rough flour (think cornmeal). Dump into a bowl. Put gingersnaps in the food processor and grind until fine. Add ground pretzels back in and pulse a few times to combine. Drizzle in melted butter while processor is running until everything comes together. Pat firmly into prepared pan and bake for 10 minutes. Cool completely.

3 packages cream cheese (light or regular), room temperature
1 cup sugar
3 eggs
3 tablespoons flour
1 teaspoon vanilla

1. Reduce oven to 325º

2. Clean out the bowl of your food processor and add cream cheese and sugar. Process until smooth. Add eggs, one at a time, then flour and vanilla. Process until smooth, stopping once to scrape down sides of bowl.

3. Pour into prepared crust and bake for 30-40 minutes or until center does not jiggle when shaken. Cool on rack for 20 minutes then in refrigerator for 4-6 hours until completely set. Carefully lift out of pan, remove paper, cut and enjoy. 

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