Vanilla Chai Cheesecake Bars With Gingersnap Crust

1 hours 0 mins Prep Time

1 hours 0 mins Cook Time

Written By

Jennifer Hauth

Once those crisp fall days hit and things start to get cozy, we swap out our iced coffees for a warm cup of chai tea. The aromatic chai spice blend is totally reminiscent of autumn, making these cheesecake bars the perfect addition to your fall dessert repertoire. These easy yet delicious bars are the perfect balance of a cool, creamy cheesecake base with just the right amount of spicy chai flavour and are perfectly complemented by a warm, toasty ginger snap crust. So, if you’re looking for an alternative to your typical apple crisp or pumpkin pie for your next fall get-together, these bars are promised not to disappoint.

Ingredients

Cheesecake

16 ounces of softened cream cheese (2 blocks)
1 cup granulated sugar
1/4 cup heavy cream (room temperature)
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon allspice
Pinch of black pepper

Crust

1 1/4 cups ginger snap cookie crumbs
1/3 cup dark brown sugar
1/4 teaspoon salt
5 tablespoons butter (browned)

Directions

Crust

4 Steps

Step 1

Preheat the oven to 375°F and grease an 8" x 8" pan with butter or non-stick cooking spray and then line it with parchment paper, leaving a few inches of overhang on all sides to easily remove the bars after baking.
Step 2

Add the butter to a small pot and melt over medium heat. Stir frequently, to ensure the butter browns evenly, for about 5-8 minutes until the butter starts turning golden brown, foaming subsides, and the nutty aromas start coming through.
Step 3

While the butter is melting, combine the gingersnap crumbs, brown sugar and salt in a medium bowl. Once the butter is browned, add it to the gingersnap crumb mixture and stir until well combined. Press the mixture firmly into the bottom of the lined pan and place into the freezer for 15 minutes before baking.
Step 4

Bake the crust for 10 minutes, until the edges are lightly browned. Remove the pan from the oven and set aside to cool.

Cheesecake

8 Steps

Step 1

Reduce the oven temperature to 325°F.
Step 2

In the bowl of a stand mixer, cream the softened cream cheese and granulated sugar together until smooth and well combined. Add in the heavy cream and the eggs, one at a time, mixing on low speed until combined between each addition.
Step 3

Add in vanilla extract, lemon juice, cinnamon, ginger, cardamom, allspice and black pepper, and mix until evenly incorporated (do not over mix).
Step 4

Pour the batter onto the cooled crust and give the pan a few firm taps on a hard surface to release any air bubbles from the batter.
Step 5

Bake the cheesecake for 35-40 minutes, until the filling has set, but with a slight jiggle in the centre (the cheesecake will continue to cook slightly while it cools).
Step 6

Let the bars cool to room temperature and then refrigerate for at least 3 hours, but preferably overnight.
Step 7

Once cooled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into even squares, wiping the knife clean with a warm damp cloth between each slice to ensure a clean cut.
Step 8

Refrigerate until ready to serve. Store leftover bars in an airtight container in the refrigerator for up to 7 days.