Facebook Twitter Pinterest Google Plus Instagram RSS Feed

Clementine Gingersnap Cheesecake Bars

Pin It

Clementines are arguably one of the season’s cheeriest fruits – bright, juicy, sweet, and adding a dash of color to just about any table setting. Having a few clementines from Melissa’s Produce on hand, we wanted to make a bright winter dessert, one that would lighten up some of the heavier and darker offerings this time of year. And so the Clementine Gingersnap Cheesecake Bars were born.

clementine gingersnap cheesecake bars

 

It starts with a layer of gingersnaps. Then there’s a layer of orange-scented cheesecake. And then they’re topped off with a single segment of sweet clementine – the perfect finish to this holiday bite.

clementine bars

 

5.0 from 1 reviews
Clementine Gingersnap Cheesecake Bars
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Orange cheesecake bars with gingersnap crust, topped with a fresh slice of clementine.
Ingredients
  • For the crust:
  • 2 cups gingersnaps, crushed (about one medium box of gingersnaps)
  • 6 T. butter, melted
  • ½ cup sugar
  • For the cheesecake:
  • 16 ounces cream cheese, softened at room temperature (2 8-ounce packages)
  • Rind of two clementine oranges
  • ½ teaspoon vanilla
  • ½ cup sugar
  • 2 eggs
  • For the topping:
  • 3 clementine oranges, peeled and sectioned
Instructions
  1. In a medium bowl, combine the gingersnaps, butter, and sugar. Press the crumb mixture firmly into a 9 x 13 baking pan. Set aside.
  2. In a large mixing bowl, beat the cream cheese until whipped and smooth. Add the orange rind, vanilla, and sugar, and continue beating. Finally add the eggs and beat until evenly mixed. Using a spatula, pour the batter into the prepared crust. Bake at 350 for 30 to 35 minutes, or until light golden brown. Remove from oven and cool on a wire rack. Then cover and chill the bars for at least 3 hours.
  3. Meanwhile, prepare the clementines: Break the peeled clementines into segments and set them out to "dry" at room temperature. The outer skin will become slightly dry and crackly while the inside will stay juicy. Once the cheesecake bars are chilled, cut into bite-sized pieces and top each piece with a clementine segment.

Clementines

These recipe takes advantage of a fun little trick you can do with clementines. When you let the segments sit out for a few hours at room temperature, the skin firms up like a thin sugar coating, but when you take a bite the juiciness is all still intact. So make sure you give your clementine segments plenty of time to “cure” before you put them on top of your cheesecake.

Thank you, Melissa’s, for these beautiful clementines! Our holidays are just a little bit cheerier because of them.

Blogger disclosure: Melissa’s sent me clementines for review. I did not receive compensation for this post. All opinions expressed are my own.

, , , , ,

8 Responses to Clementine Gingersnap Cheesecake Bars

  1. Cathy | She Paused 4 Thought December 16, 2015 at 10:13 pm #

    These were so refreshing and wonderful. I love the ginger/orange combination. Awarding winning for sure!

    • Jeanne December 17, 2015 at 10:42 pm #

      Thank you, Cathy!

  2. Christina @ Christina's Cucina December 17, 2015 at 10:29 pm #

    Beautiful Jeanne! What a lovely combination of flavors and so pleasing to the eye, too!

    • Jeanne December 17, 2015 at 10:42 pm #

      Thanks, Christina!

  3. Dorothy at Shockingly Delicious December 18, 2015 at 8:29 am #

    I see Christmas dessert, right there. These were DELICIOUS!

    • Jeanne December 18, 2015 at 9:24 am #

      Thanks, Dorothy!!!

Trackbacks/Pingbacks

  1. Cookies for Christmas - A Round-Up For 2015 From Top LA Food Bloggers - December 18, 2015

    […] Clementine Gingersnap Cheesecake Bars from The Jolly Tomato […]

  2. Recipes crushes: 10 Great Recipes from Food Bloggers | Cooking around the web from food blogs | Shockingly Delicious - August 6, 2016

    […] Clementine Gingersnap Cheesecake Bars   […]

Leave a Reply

Rate this recipe: