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Rhubarb Cheesecake Bars with Gingersnap Crust Recipe

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Rhubarb Cheesecake Bars with Gingersnap Crust Recipe
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Ingredients

  • Cookin’ Canuck’s Reese’s Peanut Butter & Chocolate Cheesecake Bars
  • Amanda’s Cookin’s Almond Cheesecake Bars
  • Smitten Kitchen’s Dulce de Leche Cheesecake Squares
  • Rosa’s Yummy Yums’ Lemon & Rose Cheesecake Bars
  • My Kitchen Snippets’ Strawberry Swirl Cheesecake Bars
  • Rhubarb Cheesecake Bars with Gingersnap Crust
  • Adapted from America’s Test Kitchen
  • Crust:
  • 3 whole graham crackers, broken into 1-inch pieces
  • 12 gingersnap cookies, broken into 1-inch pieces
  • 6 tbsp (3/4 stick) unsalted butter, melted and cooled
  • 3 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 1/8 tsp salt
  • Filling:
  • 2 (8 oz. each) packages cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 lb. rhubarb, trimmed and sliced into 1/4-inch pieces
  • 1 1-inch piece of fresh ginger, peeled

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