Orange-Ginger Cheesecake Bars

This week, a couple of bite sized sweets that are perfect for holiday gatherings.

3 cups finely ground gingersnap cookies

2 1/3 cups sugar, divided

4 1/2 tablespoons butter, melted

2 tablespoons lightly packed orange zest, divided

4 (8-ounce) packages cream cheese, softened

1/4 cup all-purpose flour

1 tablespoon vanilla bean paste

1/2 teaspoon kosher salt

5 large eggs, room temperature

1 cup sour cream, room temperature

1/3 cup heavy cream, room temperature

Garnish: chopped crystalized ginger, orange zest curls

Preheat oven to 350℉. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray bottom with baking spray with flour.

In a large bowl, stir together ground gingersnaps, 1/3 cup sugar, melted butter, and 1 tablespoon orange zest. Firmly press mixture into bottom of prepared pan.

Bake until fragrant and set, 10 to 15 minutes. Let cool slightly in pan on a wire rack. Position over rack in bottom third of ovne. Reduce oven temperature to 325℉.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add flour, vanilla bean paste, salt, remaining 2 cups of sugar, and remaining 1 tablespoon orange zest; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape the sides of the bowl.

Spray sides of prepared pan with baking spray with flour. Pour cream cheese mixture onto prepared crust, spreading into an even layer with a small offset spatula.

Bake until edges are set, top ooks dry, and center is almost set, 45 to 55 minutes. Let cool completely on a wire rack. Cover and refrigerate overnight.

Using excess foil and handles, remove from pan. Using a hot dry knife, cut into bars. Garnish if desired.

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Enjoy!!!

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