Orange-Gingerbread Cheesecake Bars

Ingredients and Weight:

• Gingersnap cookies, crushed: 1 1/2 cups
• Unsalted butter, melted: 1/2 cup
• Cream cheese, softened: 24 ounces
• Granulated sugar: 1 cup
• Zest of 1 orange
• Freshly squeezed orange juice: 1/4 cup
• Ground ginger: 2 teaspoons
• Ground cinnamon: 1 teaspoon
• Eggs: 3
• Heavy cream: 1/2 cup

Preparation Time:

15 minutes

Cooking Time:

50-55 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. Combine crushed gingersnaps and melted butter in a medium bowl. Press into the prepared pan and bake for 10 minutes, or until set.
3. In a large bowl, beat cream cheese and sugar until smooth. Add orange zest, juice, ginger, and cinnamon and beat again.
4. Add eggs one at a time, beating well after each addition. Stir in heavy cream.
5. Pour cheesecake filling over the prepared crust. Bake for 50-55 minutes, or until the center is set.
6. Let cool completely before refrigerating for at least 4 hours, or until firm.

Nutritional Information:

Per serving: Calories: 320; Carbohydrates: 36g; Protein: 8g; Fat: 20g; Saturated Fat: 12g; Cholesterol: 100mg; Sodium: 200mg

Dish Characteristics:

• Creamy and tangy cheesecake filling with a hint of orange and ginger
• Perfectly balanced sweet and spicy flavor profile
• Dense yet moist and flavorful gingersnap crust

User Comments:

• "These cheesecake bars were absolutely delicious! The orange and gingerbread flavors were the perfect combination."
• "I loved the simplicity of this recipe. It was incredibly easy to make and came out perfectly."
• "I served these bars at a Christmas party and they were a huge hit! Everyone raved about the festive flavor."

Special Precautions and Tips:

• Use fresh orange zest for the best flavor.
• Do not overbeat the cheesecake filling, as this can make it dense and dry.
• For a crispier crust, bake the gingersnap crust for an additional 5 minutes.