- Cooking Time:
- Preparation Time:
- 1/2 c. plus 2 tbsp. ground ginger snaps
- 2 tbsp. granulated sugar
- 3 tbsp. unsalted butter
- 8 oz. cream cheese, at room temperature
- 1/4 c. plus 2 tsp granulated sugar (divided)
- 3/4 tsp cornstarch
- 1 egg
- 7 tbsp. sour cream (divided)
- 2 tbsp. finely chopped crystallized ginger
- 1 3/4 tsp. grated lime zest (divided)
- 2 tbsp. fresh lime juice
- optional--thin julienned lime peel as garnish on the cut bars
- To make crust:
- Arrange a rack at center position and pre-heat oven to 350 degrees.
- Butter the bottom and up sides of an 8X8 square baking dish.
- In a food processor combine the ground ginger snaps and sugar, process until well mixed, about 30 seconds.
- Add melted butter and pulse until just combined. Using your fingers, press mixture firmly into the bottom of the prepared pan.
- Bake 8 minutes, then remove pan from oven to cool 15 minutes.
- To make filling:
- In a mixer on medium speed, beat cream cheese until light and fluffy, about 3 minutes.
- Beat in 1/4 cup of sugar and cornstarch until just combined.
- Beat in the egg and 2 tbsp. of the sour cream.
- Add ginger, 1 1/2 tsp. lime zest and lime juice and beat until just combined.
- Pour mixture over the crust and smooth the top with a spatula.
- The cream cheese layer will only be about 1/2 inch thick.
- Bake until a tester comes out nearly clean, about 30 minutes.
- Remove pan from oven, but maintain temperature.
- Whisk together the remaining 5 tbsp. sour cream, 2 tsp. sugar and 1/4 tsp. lime zest in a small bowl, then spread the mixture over the top of the cream cheese layer.
- Return pan to oven, bake 5 minutes more.
- Remove and let cool in the pan; then refrigerate for at least three hours or overnight.
- Cut into 12 bars and garnish with julienned lime peel if you prefer.
NotesThis recipe is from the food section of my local paper. These bars get rave reviews!
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