Phenomenal Phoods

Salted Maple Cheesecake Bars

Ingredients:

For the ginger snap crust

• 1 1/4 cup ginger snap crumbs, finely ground
• 4 tablespoons melted butter
• 1/4 cup powdered sugar

For the maple cheesecake

• 16 ounces cream cheese, at room temperature
• 1/3 cup plain Greek yogurt
• 1/2 cup maple syrup
• 1/2 cup sugar
• 3/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• Pinch of cloves
• 2 eggs
• 3 ounces dark or bittersweet chocolate, melted and slightly cooled
• Flaked or coarse sea salt, for sprinkling

Instructions:

For the ginger snap crust

1. Preheat the oven to 325 degrees F. and line an 8x8 baking dish with parchment paper. Butter or grease the bottom and sides of the dish first so the parchment sticks.
2. Stir together the ground ginger snaps, sugar and melted butter to combine. Press firmly into the bottom of the prepared pan and bake at 325 degrees F. for 8 minutes or until starting to brown. Remove from the oven and place on a rack to cool while you prepare the filling (leave the oven on).

For the maple cheesecake

1. Combine the cream cheese and Greek yogurt and beat until smooth (no lumps).
2. Add the maple syrup, sugar, salt, ginger, cinnamon, nutmeg and cloves, mixing until smooth.
3. Add the eggs, one at a time, mixing until combined after each.
4. Pour the filling over the baked and slightly cooled crust and use a spatula to spread it evenly.
5. Use a ziplock or a spoon to drizzle the chocolate in straight lines across the top of the cheesecake, about an inch apart. Then take a butter knife and gently swirl the chocolate around.
6. Bake at 325 degrees F. for 35-40 minutes or until the filling is set, and the middle wobbles slightly when you shake the pan.
7. Let cool and then store in the fridge for 2 hours before serving. Sprinkle with sea salt to serve.