Boggles

GINGERBREAD CHEESECAKE



Gingerbread Cheesecake image

A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional---but it really adds a nice touch!

Recipe From allrecipes.com

Provided by Kim

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 6h30m

Yield 16

Number Of Ingredients 20

aluminum foil
2 cups gingerbread cookie crumbs
¼ cup unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 cup dark brown sugar
⅓ cup unsulphured molasses
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
3 eggs, room temperature
1 cup heavy whipping cream
¼ cup confectioners' sugar, or to taste
½ teaspoon vanilla extract
½ teaspoon cinnamon, or to taste
1 pinch salt
Calories359 calories
Carbohydrate28 g
Cholesterol112.4 mg
Fat25.8 g
Fiber0.3 g
Protein5.2 g
SaturatedFat15.2 g
Sodium204 mg
Sugar19.4 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
  • Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
  • Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
  • Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
  • Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
  • Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
  • Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
  • Top cheesecake with whipped cream just before serving.

BOGGLES



Boggles image

This is a Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you :) Also note if you can't find the cranberries or want to try something different you can substitute any chopped dried fruit like dates, apricots or peaches! Also this recipe makes a ton of cookies, they freeze well if you roll them in foil and put them in a freezer bag.

Recipe From food.com

Provided by Foxfire13

Categories     Dessert

Time 20m

Yield 10-12 dozen

Number Of Ingredients 13

2 cups melted butter (4 sticks)
2 cups brown sugar
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, beaten
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups flour
3 cups dried sweetened cranberries (Craisins are what I use)
3 cups rolled oats (uncooked oatmeal)
Calories1064.4
Fat41.3
SaturatedFat24.4
Cholesterol172
Sodium763.6
Carbohydrate167.9
Fiber5.9
Sugar106.6
Protein11.3

Steps:

  • Place rack in middle position.
  • Preheat oven to 350°F
  • Melt butter in large microwave-safe bowl.
  • Add sugars and let cool a bit.
  • Add eggs, backing powder, baking soda, salt, vanilla and spices. (Add eggs last when adding these ingredients to help cool off the butter further, you don't want to cook the eggs).
  • Add flour and mix.
  • Then add the cranberries and oats and mix everything up. (The dough will be quite stiff).
  • Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
  • Bake at 350°F for 12-15 minutes.
  • Cool on cookie sheet for 2 minutes.
  • Remove to cooling rack until cool.

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