Go Back
Print

Clementine Gingersnap Cheesecake Bars

Orange cheesecake bars with gingersnap crust, topped with a fresh slice of clementine.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings 3 dozen
Author Jeanne Fratello

Ingredients

For the crust:

  • 2 cups gingersnaps crushed (about one medium box of gingersnaps)
  • 6 T. butter melted
  • 1/2 cup sugar

For the cheesecake:

  • 16 ounces cream cheese softened at room temperature (2 8-ounce packages)
  • Rind of two clementine oranges
  • 1/2 teaspoon vanilla
  • 1/2 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.