Gingersnap Plum Swirled Cheesecake Bars

These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.

These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.

Sometimes I just need a slice of something sweet to keep me going. It’s been a little over two weeks since my wedding and I’m totally bummed. Did anyone else feel this way? You put so much effort into planning. Then you have the event and then boom – back to reality. No reason to pin (or look) at pretty wedding stuff and no excuse to be crabby or short tempered.

Art says I should become a wedding planner so I can always be around weddings. It’s a great idea but who is going to hire me? Besides, it’s always been my dream to be a stay at home mom…without the kids. Who’s with me?

These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.

So, since I’m not planning my wedding any more I guess it’s time to go back to eating sweets. Lucky for me I have these bars sitting around the house. They are full of flavor and have the perfect balance of creamy cheesecake to delicious Bonne Maman mirabelle plum preserve swirls ratio. Then, I decided it needed a little salted caramel drizzle on the top. When is salted caramel ever a bad idea? The answer is never. Never.

These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.

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Gingersnap Plum Swirled Cheesecake Bars

These gingersnap plum swirled cheesecake bars are packed full ginger, cheesecake and golden plum flavor. Totally delicious and perfect for fall.

Ingredients:

For Gingersnap Crust:

  • 2 cups crunchy gingersnap cookies
  • 4 tablespoons butter - melted
  • 2 tablespoons white sugar

For Cheesecake:

  • 1 (8 ounce) brick cream cheese - room temperature
  • 1/2 cup sour cream
  • 1/3 cup white sugar
  • 1/2 teaspoon vanilla paste
  • 2 large eggs
  • 1 tablespoon flour
  • 1/2 - 3/4 cup Bonne Maman Golden Plum Mirabelle Preserves (depending on how much jam you would like swirled into the cheesecake)

For Salted Caramel Topping:

  • 20 unwrapped caramel bits
  • 1 tablespoon heavy cream
  • 1 - 2 teaspoons sea salt (depending on how salty you want it to be)

Directions:

For Gingersnap Crust:
Pre-heat oven to 350 degrees and line a 8x8 dish with parchment paper.

In a food processor add whole gingersnap cookies and pulse until they become fine crumbs.

In a bowl mix together gingersnap crumbs, melted butter and sugar. Press into parchment lined dish and bake for 20 minutes. Remove from oven and cool slightly while making the filling.

For Cheesecake Filling:
In a small bowl add jam and stir until smooth. Set aside.

In the bowl of an electric mixer add cream cheese, sour cream, white sugar and vanilla paste. Blend until smooth.

Add in eggs and flour. Blend till combined.

Pour into baked crust and drop spoonful’s of jam on top of cheesecake mixture. Gently swirl knife to make a marble effect. Careful to not breakup the crust on the bottom.

Bake for 25 - 30 minutes until cheesecake mixture is set. Let cool and then cover and chill for 2 hours until set. When you are ready to serve cut into bars and top each bar with salted caramel.

For Salted Caramel Topping:
Unwrap caramels and add to a small pan with heavy cream. On low, melt until smooth and stir in sea salt. Drizzle on top of cheesecake bars.

Disclosure: These totally delicious jam was supplied to my by Bonne Maman for no charge. However, as always all opinions are 100% my own.

95 Responses to “Gingersnap Plum Swirled Cheesecake Bars”

  1. #
    1
    Nicole — November 5, 2012 at 11:05 am

    My favorite recipe using jam is jalapeno jam and creem cheese dip

  2. #
    2
    Nicole — November 5, 2012 at 11:06 am

    Liked your recipe on the Pinterest page

  3. #
    3
    Nicole — November 5, 2012 at 11:06 am

    Like you on FB

  4. #
    4
    Nicole — November 5, 2012 at 11:07 am

    Follow you on Twitter

  5. #
    5
    Nicole — November 5, 2012 at 11:07 am

    Follow you on Pinterest and repinned this post

  6. #
    6
    Nicole — November 5, 2012 at 11:09 am

    I subscribed to their email list

  7. #
    7
    Suzanne M — November 5, 2012 at 11:18 am

    My favorite recipe with jam is almond puff loaf with apricot jam. Yum!

  8. #
    8
    Suzanne M — November 5, 2012 at 11:18 am

    I like you on Facebook

  9. #
    9
    Athena R — November 5, 2012 at 11:44 am

    I love thumb print cookies…and also jam cake.

  10. #
    10
    Athena R — November 5, 2012 at 11:45 am

    I like you on FB.

  11. #
    11
    Athena R — November 5, 2012 at 11:46 am

    I follow you on Twitter.

  12. #
    12
    Athena R — November 5, 2012 at 11:47 am

    Following on Pinterest and pinned it: http://pinterest.com/pin/157063105726033099/

  13. #
    13
    Athena R — November 5, 2012 at 11:50 am

    I liked your recipe on Pinterest.

  14. #
    14
    Mom24@4evermom — November 5, 2012 at 12:18 pm

    I make a plum chicken using Bonne Maman’s plum preserves (jam?) that I absolutely love. So easy and so good!

  15. #
    15
    Mom24@4evermom — November 5, 2012 at 12:19 pm

    I “liked” your recipe on Pinterest.

  16. #
    16
    Rachel Cooks — November 5, 2012 at 1:41 pm

    I love seeing the slate in your pictures–I’m so glad you are able to use it! 🙂

    These bars look like they are to-die for .

    And…if I wasn’t already married, I’d totally let you plan my wedding.

  17. #
    17
    Amanda — November 5, 2012 at 1:53 pm

    So…toast. Does that count? Because I really like a mean piece of sour dough slathered with some jam and a bit o’ butter.

  18. #
    18
    Amanda — November 5, 2012 at 1:56 pm

    PS. My wedding went by so quick, I don’t even think I ate the food. Oh wait..I had a piece of bread and a handful of cake smashed in my face. Ahh, memories.

  19. #
    19
    Jeffrey — November 5, 2012 at 6:09 pm

    Truthfully, I love toast with jam. A hearty, wheaty piece of bread, preferably the heel, heavily toasted but not burnt with a thin spread of honey and a nice spread of a flavorful jam…Perfection!

  20. #
    20
    Jeffrey — November 5, 2012 at 6:10 pm

    I like your recipe on the Bonne Maman Pinterest Page.

  21. #
    21
    Jeffrey — November 5, 2012 at 6:11 pm

    I like the Nutmeg Nanny Facebook Page.

  22. #
    22
    Jeffrey — November 5, 2012 at 6:11 pm

    I follow Nutmeg Nanny on Twitter.

  23. #
    23
    Jeffrey — November 5, 2012 at 6:12 pm
  24. #
    24
    Jeffrey — November 5, 2012 at 6:14 pm

    I follow Nutmeg Nanny on Pinterest and pinned: http://pinterest.com/pin/122371314846402570/

  25. #
    25
    Jeffrey — November 5, 2012 at 6:16 pm

    I joined the Bonne Maman mailing list with jefflammers@rocketmail.com.

  26. #
    26
    Blond Duck — November 5, 2012 at 8:14 pm

    I just want to eat the whole pan!

  27. #
    27
    Joanne — November 5, 2012 at 9:00 pm

    The same thing is definitely true for marathon training! It’s some kind of weird postpartum depression thing…but after the race you just are so…sad. These bars would certainly cheer me up!!

    Kind of boring, but my favorite thing to make with jam is peanut butter and jelly sandwiches!

  28. #
    28
    MaryB — November 6, 2012 at 3:14 am

    My favorite recipe using jam is an appetizer pizza with fig jam, goat cheese, bacon….and a little lightly dressed arugula put on top after baking. Yum!

  29. #
    29
    MaryB — November 6, 2012 at 3:15 am

    I liked your recipe on pinterest.

  30. #
    30
    MaryB — November 6, 2012 at 3:16 am

    I like Nutmeg Nanny on facebook.

  31. #
    31
    MaryB — November 6, 2012 at 3:17 am

    I am on the Bonne Maman mailing list.

  32. #
    32
    Veronica — November 6, 2012 at 6:36 am

    I think it’s common for anything big, esp a wedding, you spend so much time gearing up for it and then it only lasts ONE day! And then you’re supposed to carry on like before. 🙁 Don’t turn to sugar, Brandy. Easy for me to say while I’m eating banana bread and cookies (yes, I really am-lol!). But I’m telling you, you’d be so much better off turning to fat if you have to have a vice, it’s so much healthier as long as you don’t overdo the saturated fats. But really I’m preaching to myself b/c I battle the sugar tooth as well. These cheesecake bars look totally insulin worthy! I love Bonne Maman preserves and have never tried the fig and would love to. Fave recipe that uses jam…HOMEMADE POP TARTS! 🙂

  33. #
    33
    Veronica — November 6, 2012 at 6:38 am

    I liked your recipe on Pinterest!

  34. #
    34
    Jenny — November 6, 2012 at 9:00 am

    Those bars look delicious! I love peanut butter and jam bar recipe that I have – so good!

  35. #
    35
    Jenny — November 6, 2012 at 9:01 am

    I liked your recipe on pinterest

  36. #
    36
    Jenny — November 6, 2012 at 9:02 am

    I like Nutmeg Nanny on FB.

  37. #
    37
    Jenny — November 6, 2012 at 9:02 am

    I follow Nutmeg Nanny on twitter!

  38. #
    38
    barbara n — November 6, 2012 at 9:11 am

    I make an awesome apricot soy pork chop recipe using jam

  39. #
    39
    Cindy Brickley — November 6, 2012 at 9:36 am

    My favorite recipe that uses jam would be jam filled powdered doughnuts and thumbprints. Hope I win some so I can make some!
    cjbrick@ymail.com

  40. #
    40
    Cindy Brickley — November 6, 2012 at 9:39 am

    I Liked your recipe on the Bonne Maman Pinterest Page and voted.
    cjbrick@ymail.com
    Like the Nutmeg Nanny Facebook Page
    Follow Nutmeg Nanny on Twitter
    Tweet the following: #Giveway time! Win a set of jams from @bonnemamanUS and @nutmegnanny. Enter to win! http://bit.ly/R9bFYB
    Follow Nutmeg Nanny on Pinterest and pin this post
    Join the Bonne Maman mailing list

  41. #
    41
    Cindy Brickley — November 6, 2012 at 9:41 am

    I Liked the Nutmeg Nanny Facebook Page and left a comment.
    cjbrick@ymail.com

  42. #
    42
    Cindy Brickley — November 6, 2012 at 9:42 am

    I Follow Nutmeg Nanny on Twitter and
    Tweeted: #Giveway time! Win a set of jams from @bonnemamanUS and @nutmegnanny. Enter to win! http://bit.ly/R9bFYB
    cjbrick@ymail.com

  43. #
    43
    Cindy Brickley — November 6, 2012 at 9:43 am

    I Follow Nutmeg Nanny on Pinterest and pinned this post.
    cjbrick@ymail.com

  44. #
    44
    Cindy Brickley — November 6, 2012 at 9:44 am

    I already Joined the Bonne Maman mailing list.
    cjbrick@ymail.com

  45. #
    45
    Maren Z — November 6, 2012 at 9:54 am

    I make a fig jam with Prosciutto pizza.

  46. #
    46
    Maren Z — November 6, 2012 at 9:56 am

    I liked your recipe on the Bonne Maman Pinterest Page

  47. #
    47
    Maren Z — November 6, 2012 at 9:56 am

    I liked the Nutmeg Nanny Facebook Page

  48. #
    48
    Maren Z — November 6, 2012 at 10:02 am

    I Follow Nutmeg Nanny on Pinterest and pinned this post

  49. #
    49
    Maren Z — November 6, 2012 at 10:03 am

    I Joined the Bonne Maman mailing list

  50. #
    50
    Jennifer — November 6, 2012 at 10:44 am

    My favorite recipe using jam would probably be white chocolate raspberry cookies, which have raspberry jam plopped in the center, kind of like thumbprints only better I think.

  51. #
    51
    Amanda Thompson — November 6, 2012 at 2:11 pm

    I love making Peanut Butter and Jam Bars!!

  52. #
    52
    Amanda Thompson — November 6, 2012 at 2:12 pm

    I joined the Bonne Maman mailing list.

  53. #
    53
    jacquie — November 6, 2012 at 8:53 pm

    my favorite recipe using jam is not actually using it in the recipe but rather applied to a golden baked sweet potatoe yeast biscut.

  54. #
    54
    Corisa — November 6, 2012 at 9:49 pm

    I love thumbprint cookies!

  55. #
    55
    Terri — November 6, 2012 at 11:56 pm

    My favorite is Jam Shortbread Bars!

  56. #
    56
    Karen — November 7, 2012 at 1:29 am

    I love putting a fruity jam with pizza, cheese, and some kind of salty cured meat!

  57. #
    57
    Karen — November 7, 2012 at 1:29 am

    Liked your pin on Bonne Man Pintrest Page

  58. #
    58
    Karen — November 7, 2012 at 1:29 am

    Follow you on Pintrest

  59. #
    59
    Karen — November 7, 2012 at 1:30 am

    Follow you on Twitter

  60. #
    60
    Mackenzie @SusieFreakingHomemaker — November 7, 2012 at 8:27 am

    Um, I’m about to sound like a horrible wife, but I was relieved when our wedding was over. We had so much drama and I hated every second of planning. I simply wanted to elope and no one listened haha!! We had been together 7 years, I just wanted to be married! Anywho, I know most people are bummed when it’s over – all of my girlfriends tell me that. Quite frankly though – I really miss pinning fun wedding stuff!!

  61. #
    61
    Shannon — November 7, 2012 at 10:23 am

    ooh, jam is perfect swirled into cheesecake, but i’m a huge fan of tomato jam on a grilled cheese with pesto!

  62. #
    62
    grace — November 7, 2012 at 3:51 pm

    i love the cookies called cream cheese gems–they have a plop of jam right in the middle.

  63. #
    63
    grace — November 7, 2012 at 3:53 pm

    i’m a follower on twitter!

  64. #
    64
    Kari@Loaves n Dishes — November 7, 2012 at 6:15 pm

    That cheese cake looks so creamy and delish! I like to make a glaze with apricot preserves to put over pork.

  65. #
    65
    Sarah — November 7, 2012 at 11:32 pm

    My favorite jam recipe would have to be jam filled cookies around the holidays!

  66. #
    66
    Sarah — November 7, 2012 at 11:33 pm

    I already follow on pintrest & I repinned your recipe! Sounds devine!

  67. #
    67
    Sarah — November 7, 2012 at 11:33 pm

    I already follow on fb

  68. #
    68
    Sarah — November 7, 2012 at 11:34 pm

    I joined Mirabelle Preserves mailing list. Looks like a fun site! 🙂

  69. #
    69
    Aneesa — November 9, 2012 at 1:18 am

    I love mango jam thumbprint cookies. Your cheesecake bars are making me drool over here. I have got to try them. Thanks for sharing!

  70. #
    70
    Aneesa — November 9, 2012 at 1:20 am

    I liked your photo on Pinterest (Aneesa Lewis).

  71. #
    71
    Aneesa — November 9, 2012 at 1:22 am

    I liked the Nutmeg Nanny Facebook page!

  72. #
    72
    Aneesa — November 9, 2012 at 1:23 am

    I am following the Nutmeg Nanny on Twitter (@AneesaLewis1).

  73. #
    73
    Aneesa — November 9, 2012 at 1:24 am
  74. #
    74
    Aneesa — November 9, 2012 at 1:26 am

    I follow the Nutmeg Nanny on Pinterest (Aneesa Lewis).

  75. #
    75
    Aneesa — November 9, 2012 at 1:27 am

    I joined the Bonne Maman mailing list.

  76. #
    76
    Cate — November 10, 2012 at 4:01 am

    Mirabelle!! I love that flavor. My French host family always had it and I ate it for breakfast every single day! Unfortunately I haven’t been able to find it where I live.

    But my favorite recipe with jam? I’ll have to go with a nostalgia pick… my grandfather always used to make Catalina chicken that was just a mix of Catalina dressing and Apricot jam that was a glaze for skin-on chicken. I used to LOVE that stuff 🙂

  77. #
    77
    Kristin — November 10, 2012 at 1:12 pm

    I love making barbecue beef sandwiches….using apricot jelly!

  78. #
    78
    Kristin — November 10, 2012 at 1:13 pm

    I’m following you on Pinterest and I’ve pinned this great recipe!!

  79. #
    79
    Kristin — November 10, 2012 at 1:14 pm

    I like your page on Facebook!

  80. #
    80
    Kristin — November 10, 2012 at 1:15 pm

    I’m following you on Twitter!

  81. #
    81
    Kristin — November 10, 2012 at 1:15 pm

    I just left a tweet about this givaway!

  82. #
    82
    Meghan Finley — November 11, 2012 at 8:00 pm

    I really love to make these http://www.davidlebovitz.com/2008/07/jam-tart/ Although I had to start awhile ago because I kept running out of jam 🙂

  83. #
    83
    Meghan Finley — November 11, 2012 at 8:00 pm

    I liked your pinterest recipe

  84. #
    84
    Meghan Finley — November 11, 2012 at 8:01 pm

    I Like the Nutmeg Nanny Facebook Page

  85. #
    85
    Meghan Finley — November 11, 2012 at 8:01 pm

    I Follow Nutmeg Nanny on Twitter @immortalb4

  86. #
    86
    Meghan Finley — November 11, 2012 at 8:02 pm
  87. #
    87
    Meghan Finley — November 11, 2012 at 8:03 pm
  88. #
    88
    Meghan Finley — November 11, 2012 at 8:04 pm

    I’m a bonne maman email subscriber

  89. #
    89
    Kelley H — November 12, 2012 at 12:49 pm

    Shortbread Cookies

  90. #
    90
    Kelley H — November 12, 2012 at 12:49 pm

    I Like the Nutmeg Nanny Facebook Page

  91. #
    91
    Kelley H — November 12, 2012 at 12:50 pm

    I Follow Nutmeg Nanny on Twitter

  92. #
    92
    Claire — November 12, 2012 at 4:06 pm

    I like thumbprints cookies. 🙂

  93. #
    93
    Jessie — November 13, 2012 at 2:02 pm

    I love a fruit salsa that I add raspberry / rhubarb jam to – yum!

  94. #
    94
    Cindie Gee — November 14, 2012 at 9:00 am

    I have NEVER made anything with jam. I’m learning new things and this recipe sounds amazing.

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