Imagine sinking your teeth into a decadent, gooey brownie layer, crowned with a creamy, luscious cheesecake topping, all nestled on a spicy ginger crust.
The rich chocolate aroma mingles with the warm, slightly spicy scent of ginger, creating an inviting atmosphere that envelops the kitchen in comfort.
This dessert holds a special place in my heart because it has saved many family gatherings from dessert disasters.
Once, on a particularly hectic holiday, I realized I’d forgotten to buy dessert. These bars quickly came to rescue, impressing everyone with their sophisticated yet comforting flavors.
Whether you’re looking for a sweet treat to cap off a busy weeknight or a show-stopping dessert for Sunday supper, these Gooey Brownie Cheesecake Bars are your answer. They’re as simple to make as they’re delicious to eat.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich chocolate brownie and creamy cheesecake layers.
- Combines textures with a crunchy ginger crust and gooey cheesecake filling.
- Simplifies preparation using common pantry ingredients and basic kitchen equipment.
- Impresses guests with an elegant dessert perfect for any occasion.
- Stores easily, allowing you to enjoy leftovers for days.
Ingredients
- 1 1/2 cups ginger snap cookies, crushed — use a food processor for fine consistency.
- 1/4 cup unsalted butter, melted — opt for high-quality butter.
- 1 cup all-purpose flour — choose unbleached for a better texture.
- 1/2 cup cocoa powder — select Dutch-processed for a richer flavor.
- 1/4 teaspoon salt — use fine sea salt for even distribution.
- 1/2 cup unsalted butter — make certain it’s at room temperature.
- 1 cup granulated sugar — opt for fine granules for easy mixing.
- 2 large eggs — look for fresh, organic eggs.
- 1 teaspoon vanilla extract — choose pure vanilla for the best taste.
- 16 ounces cream cheese, softened — allow to sit at room temperature for smooth mixing.
- 1/2 cup granulated sugar — use superfine for a smoother cheesecake texture.
- 2 large eggs — make certain they’re at room temperature for better incorporation.
- 1 teaspoon vanilla extract — use high-quality pure extract.
Step-by-Step Method
Preheat & Prepare Pan
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. This guarantees easy removal of the bars after baking.
Make the Ginger Crust
Combine crushed ginger snap cookies with melted butter in a small mixing bowl. Press this mixture firmly into the bottom of the prepared pan to create an even crust.
Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. This will be the dry mix for the brownie layer.
Melt & Mix Wet Ingredients
Melt 1/2 cup of butter in a saucepan over low heat. Remove from heat and stir in 1 cup of sugar, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
Combine Brownie Mixtures
Gradually fold the dry ingredients into the wet mixture. Stir until just combined, and spread this brownie batter evenly over the ginger crust in the pan.
Prepare Cheesecake Mixture
In a large mixing bowl, beat softened cream cheese with 1/2 cup of sugar using an electric mixer. Confirm the mixture is smooth before proceeding.
Incorporate Eggs & Vanilla
Add 2 large eggs and 1 teaspoon of vanilla extract to the cream cheese mixture. Continue beating until fully incorporated and smooth.
Layer & Smooth
Pour the cheesecake mixture over the brownie layer. Use a spatula to smooth the top, confirming an even layer.
Bake the Bars
Bake in the preheated oven for 45 minutes. The edges should be set, and the center should be slightly jiggly when done.
Cool & Chill
Allow the bars to cool in the pan on a wire rack for 1 hour.
Then, transfer the pan to the refrigerator and chill for at least 1 additional hour before slicing.
Slice & Serve
Use a sharp knife dipped in warm water for a clean cut when slicing the bars. Serve chilled for the best texture and flavor.
Ingredient Swaps
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and guarantee that the ginger snap cookies are gluten-free as well.
- To reduce costs, you can use store-brand cream cheese and generic sugar and cocoa powder.
- If you prefer a less sweet dessert, reduce the sugar in both the brownie and cheesecake layers by 1/4 cup each without compromising texture.
You Must Know
1. Preheat the Oven: Always preheat your oven to 350°F (175°C) before you start preparing the ingredients to guarantee even baking.
2. Crush Cookies Finely: Use a food processor to crush the ginger snap cookies for a fine consistency, which will help the crust bind better.
3. Mix Ingredients Thoroughly: When combining the brownie and cheesecake layers, make sure each mixture is smooth and well-incorporated to achieve the best texture.
4. Cool Completely: Allow the bars to cool in the pan on a wire rack for 1 hour, then chill in the refrigerator for at least another hour before slicing.
This helps the layers set properly.
5. Slice with Precision: For clean cuts, use a sharp knife dipped in warm water to slice the bars after chilling.
This prevents the layers from sticking to the knife.
Serving Tips
- Pair the bars with a scoop of vanilla ice cream for added indulgence.
- Serve with a dollop of whipped cream and a sprinkle of cocoa powder.
- Garnish with thin slices of fresh ginger for an elegant touch.
- Drizzle with chocolate sauce before serving for extra richness.
- Present on a dessert platter with fresh berries for a colorful contrast.
Storage & Make-Ahead
Gooey Brownie Cheesecake Bars can be refrigerated for up to 5 days in an airtight container.
For make-ahead convenience, prepare and freeze the bars for up to 2 months.
Thaw overnight in the refrigerator before serving. This guarantees freshness while retaining their delicious texture and flavor.
Reheating
To gently reheat Gooey Brownie Cheesecake Bars, use a microwave on a low setting.
Place in an oven at 300°F for a few minutes.
Alternatively, warm on a stovetop using a covered pan.
Cultural Significance
While indulging in a Gooey Brownie Cheesecake Bar, you’re savoring a delightful fusion of American culinary traditions. Brownies, a beloved American classic, embody rich chocolate decadence, while cheesecake offers creamy elegance. Together, they create a unique dessert experience.
The ginger crust adds a spicy, aromatic twist, reflecting the diverse flavors that characterize American baking.
As I enjoy each bite, I appreciate how these bars symbolize culinary creativity and diversity. They remind me of the innovation that defines American cuisine, blending traditions to create something new and exciting.
Sharing these bars with friends and family becomes a celebration of togetherness and shared flavors, echoing the communal spirit often found in American gatherings. It’s a sweet journey through taste and tradition.
Final Thoughts
We hope you’ll give these Gooey Brownie Cheesecake Bars with Ginger Crust a try and let your creativity shine by adding your own twists!
Enjoy the delicious layers and feel free to experiment with different flavors or toppings to make it uniquely yours.
Frequently Asked Questions
Can I Use a Different Type of Cookie for the Crust?
Absolutely, you can switch up the cookie type for the crust! I’d suggest trying graham crackers or even chocolate wafer cookies. Each will give your dessert a unique twist, so feel free to experiment and enjoy!
How Do I Prevent the Cheesecake Layer From Cracking?
To prevent cracking, I gently cool the cheesecake in the oven with the door slightly ajar. It’s important not to overbake. I also run a knife around the edges after baking to release tension. Enjoy!
Is It Possible to Make These Bars Gluten-Free?
Yes, you can make them gluten-free! Just swap the all-purpose flour with a gluten-free blend and use gluten-free ginger snap cookies for the crust. With these simple changes, you’ll enjoy delicious, gluten-free treats.
Can I Freeze the Bars for Longer Storage?
Yes, you can freeze the bars for longer storage! Wrap each bar individually in plastic wrap, then place them in an airtight container. They’ll stay delicious for up to three months. Just thaw them in the fridge before enjoying!
What Should I Do if the Brownie Layer Is Too Dense?
I’d suggest lightening the brownie layer by reducing the flour slightly or folding in a bit more air during mixing. You could also try adding a touch of baking powder for a fluffier texture. Enjoy!
Gooey Brownie Cheesecake Bars with Ginger Crust
Equipment
- 1 9×13 inch baking pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 Parchment paper
- 1 Wire rack
- 1 Saucepan
Ingredients
- 1 1/2 cup ginger snap cookies crushed
- 1/4 cup unsalted butter melted
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a small mixing bowl, combine crushed ginger snap cookies and melted butter, then press the mixture into the bottom of the prepared pan to form a crust.
- In a medium mixing bowl, whisk together flour, cocoa powder, and salt.
- In a saucepan, melt 1/2 cup of butter over low heat, then remove from heat and stir in 1 cup of sugar, 2 large eggs, and 1 teaspoon of vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until combined, and spread the brownie batter over the ginger crust.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth using an electric mixer.
- Add 2 large eggs and 1 teaspoon of vanilla extract to the cream cheese mixture, and continue to beat until fully incorporated.
- Pour the cheesecake mixture over the brownie layer in the pan and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes or until the edges are set and the center is just slightly jiggly.
- Remove from the oven and allow the bars to cool in the pan on a wire rack for 1 hour.
- Transfer the pan to the refrigerator and chill for at least 1 additional hour before slicing and serving.
Notes
