Key Lime Cheesecake Bars with Gingersnap Crust

IMG_9012Today I have two matters of business to discuss with you. Since one of them involves a delicious dessert and the other happens to be a bit of bad news, there’s no question which one comes first. Dessert should always come first.

These Key Lime Cheesecake Bars with Gingersnap Crust are like a cross between key lime pie and key lime cheesecake, but in bar form. In other words, they’re smooth, creamy, and perfectly balanced between sweet and tart. Instead of a traditional graham cracker crust, this crust is made with crushed gingersnaps. I was a little leery of the ginger-lime combo at first, but one bite totally won me over. The crunchy, slightly-spicy cookie crust is an unexpected but delicious partner to the cool, creamy lime filling. Using key lime juice really makes a difference in these. You could use regular lime juice and I’m sure they would still turn out delicious, but the key lime has a more tropical, complex flavor that really takes these over the top. Bottled key lime juice will work perfectly if you don’t have access to fresh key limes (I know I don’t!) and is usually found in the unrefrigerated juice section.

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Celebrate the end of summer with these fantastic little bars. They’re SO much faster and easier than a full-out key lime pie (and most definitely easier than a cheesecake) but they manage to pack in all the same textures and flavors you’d expect from a more elaborate dessert. Crumbly gingersnap crust + creamy, sweet-tart key lime filling = bliss.

Second order of business: Emma’s Baking Addiction. As I’ve mentioned before, I head off to college on Monday, aka my life is going to change A LOT! Unfortunately this means that my blog will be taking the back seat for awhile. I’ll probably check in from time to time, but without access to a real kitchen and baking equipment (and my stellar photographer of a brother), there probably won’t be any new recipes for quite some time. Sad, I know. I can’t imagine that this will be the last of my blogging career, though. Although I’ve just gotten started, I love it too much to quit. Writing and baking are two of my very favorite things in the world, and I wouldn’t be surprised if I come back to food blogging later down the road.

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So for now, please enjoy looking back on all the posts I’ve done in the past year and keep your eyes out for my little updates. A huge thank you to all my readers!

Now to end on a happier note….see recipe below 🙂

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Key Lime Cheesecake Bars with Gingersnap Crust

For the crust:

2 cups finely crushed gingersnap cookies (the crispy kind)

3 tablespoons butter, melted

For the filling:

4 ounces cream cheese, softened to room temperature

4 large egg yolks, at room temperature

1 14-oz can sweetened condensed milk

1/2 cup key lime juice (I used bottled)

2 teaspoons fresh lime zest (from about 1 large lime)

Directions:

Preheat oven to 350 degrees F. Line an 8″x8″ baking pan with aluminum foil, leaving an overhang. Spray lightly with baking spray and set aside.

In a medium bowl, stir together the gingersnap crumbs and melted butter. Firmly press the mixture into the bottom of the prepared pan. Bake for 10 minutes while you make the filling.

In a large bowl, use an electric mixer to beat the cream cheese until smooth. Beat in the egg yolks one at a time, scraping down the bowl as needed. Mix in the sweetened condensed milk, key lime juice, and lime zest until well-combined. Pour the mixture into the hot crust. Bake for 18-20 minutes or until the edges are just beginning to brown and the top is set. Bars will still be slightly jiggly.

Let the bars cool on a wire rack for 1-2 hours, or until they reach room temperature. Chill the bars for at least 2 more hours, then lift them out of the pan and slice into squares. Leftover bars can be stored in an airtight container in the refrigerator.

(Recipe from Sally’s Baking Addiction)

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3 thoughts on “Key Lime Cheesecake Bars with Gingersnap Crust

  1. Pingback: Finding the Pretty & Delicious Linky Party 29

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