Total Time
Prep 20 mins
Cook 35 mins

I tried these for the first time using ready made gingerbread dough but, liked it allot better with homemade gingersnap cookie dough. I hope you will, too!

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Beat cream cheese, sugar, egg and vanilla until smooth.
  3. Mix together cookie dough ingredience until well blended.
  4. Press half of the cookie dough into an ungreased 9" x 13" baking pan.
  5. Spread cream cheese mixture over the dough.
  6. Crumble and sprinkle the remaining dough over cream cheese mixture.
  7. Bake 35 to 40 minutes or until firm to the touch.
  8. Refrigerate 2 hours before cutting.
Most Helpful

This was really good! I love ginger snap cookies and I love cheesecake, so it's a perfect combination. I like that it's not very sweet, too. And it's so fluffly and moist.... Yeah, we'll definitely be having this again! **update 3 days later: You know, I have to change this to a 5-star rating. After a day or two in the fridge, this stuff is irresistable!!!!

Swan Valley Tammi October 04, 2006