Maple Gingerbread Cheesecake Bars

Two holiday flavor have come together, gingerbread and maple and have created these delicious cheesecake bars with a gingersnap crust.

I love anything maple flavor, if I see a cookie or a pastries that has maple in it you bet I am going to get it. My favorite maple item to eat is Maple Leaf Sandwich Cookies with a maple crème. I could eat the whole box of those cookies.

When I hear anything gingerbread or maple it reminds me of the holidays. If you like gingerbread or any holiday spices as much I do, you might like some other recipes that I have post previously: Soft-Baked Speculoos Cookies, Spiced Cranberry Orange Doughnut Muffins, Gingerbread Syrup, and Gingerbread Coffee Cake.

What is your favorite holiday favorite holiday flavors? Let me know in the comments.

Here is what is happening in my neck of the woods, its snowing. It hasn't snowed in 9 years. I'll share a picture with y'all.

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Maple Gingerbread Cheesecake Bars

Time

Prep: 20 minutes

Baking: 25 to 30 minutes

Cooling: 6 hours to 12 hours

Ingredients

Cheesecake Filling

24 ounces (3 packages) Cream Cheese, room temperature

1/2 cup Sour Cream

3 eggs, room temperature

1 1/2 cups Dark Brown Sugar or Turbinado Sugar

1 1/2 Tablespoons Ground Ginger

2 teaspoons Ground Cinnamon

1/4 teaspoon Ground Clove

1/4 teaspoon Ground Nutmeg

1 1/2 Tablespoons Pure Maple Extract, link below

1 Tablespoon Pure Vanilla Extract

1/2 teaspoons Fine Sea Salt

Gingersnap Crust

1 16 oz package Gingersnaps

1/2 cup Unsalted Butter, melted

Pinch of Salt

1. Preheat oven to 350 degrees. In a food processor or plastic ziplock bag crust gingersnap cookie into a course crumb. Melt butter in the microwave. Combine butter and crumbs then press into a 10 by 15 inch pan or jellyroll pan evenly bake in the oven for 7 minutes. The crust will be slightly browned. Let crust cool.

2. With a hand mixer or stand mixer, combine cream cheese, sour cream, sugar, sea salt, ginger, cinnamon, clove, nutmeg and two eggs until creamy about 2 to 3 minutes. Scrap the sides then add maple extract, vanilla extract and last egg until blended. 

3. Transfer cheesecake batter to cool crust and smooth out evenly. Lower the heat to 325 degrees and bake for 25 to 30 minutes. Rotate pan halfway through baking. The cheesecake will slightly giggly, that's okay. It will firm up as it cools.

4. Turn off oven and open the door letting the cheesecake cool for 30 minutes. After cooling for 30 minutes, transfer to a wired rack and let it cool for 1 hour to 1 1/2 hours. Cover and place in the refrigerator for at least 6 hour or even better overnight.

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