Ginger Brandy Cheesecake Recipes

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GINGERBREAD CHEESECAKE



Gingerbread Cheesecake image

The warm, spicy flavors of gingerbread are a natural match for cheesecake. I mean, who doesn't love a slice of gingerbread cake slathered with cream cheese frosting? This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up. It can be a little tricky to get the batter completely smooth, so make sure all the ingredients are at room temperature before you start mixing, and take care to bake the cheesecake gently to avoid cracks. The cranberry topping here is optional but it is festive and delicious, and a great little cover-up if the cheesecake does happen to crack. Alternatively, this is great with a bit of lightly sweetened whipped cream or crème fraîche. Slice cheesecake with a clean, hot knife for the tidiest servings.

Provided by Yossy Arefi

Categories     cakes, custards and puddings, dessert

Time 1h45m

Yield 9-inch cheesecake

Number Of Ingredients 23

1 3/4 cups/210 grams finely ground gingersnap cookie crumbs
1 tablespoon dark brown sugar
1/2 teaspoon ground ginger
pinch kosher salt
5 tablespoons unsalted butter, melted
2 pounds/904 grams cream cheese
2/3 cup/146 grams dark brown sugar
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
4 large eggs, lightly beaten
3/4 cup/170 grams sour cream
1/3 cup/80 milliliters unsulfured molasses (not blackstrap)
2 tablespoons dark rum
2 teaspoons finely grated fresh ginger
1/2 teaspoon finely grated lemon zest
2 cups/200 grams fresh or frozen cranberries
1/2 cup/120 milliliters orange juice
2 tablespoons dark rum
1/3 cup/67 grams granulated sugar
1 tablespoon chopped crystallized ginger

Steps:

  • Bring the cream cheese, sour cream and eggs to room temperature.
  • Heat oven to 325 degrees. Wrap the bottom and exterior sides of a 9-inch springform pan with a layer of aluminum foil; make sure to wrap to the top of the sides since the pan will be submerged halfway in a water bath while baking.
  • Prepare the crust: Stir the gingersnap crumbs, brown sugar, ground ginger and a pinch of salt together in a medium bowl. Add the melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until golden brown and fragrant, 9 to 11 minutes. Set aside while you prepare the filling. Set a kettle or medium pot of water to boil.
  • Prepare the filling: Add the cream cheese to the bowl of a stand mixer and mix on medium-high, scraping down the sides of the bowl occasionally until very smooth and fluffy, 4 to 5 minutes. Add the brown sugar and spices and mix until well combined and completely smooth, about 2 more minutes. Scrape the bottom and sides of the bowl, then add the eggs a little bit at a time, mixing each bit completely into the mixture before adding the next. Add the sour cream, molasses, rum, fresh ginger, lemon zest and mix until just combined.
  • Use a rubber spatula to scrape down the bottom and sides of the bowl and mix the last few strokes by hand. Make sure the mixture is totally, completely smooth, then pour it into the prepared crust. The mixture will fill the pan almost all of the way to the top. Firmly tap the pan on a countertop to release any air bubbles.
  • Set a roasting pan on the center rack of the oven and place the cheesecake in the pan. Fill the pan with boiling water about halfway. Bake the cheesecake for one hour, without opening the door. After one hour check for doneness by gently tapping the side of the pan. The cheesecake should look set at the edges but still a bit wiggly, and will be light golden brown on top. If it is not finished baking, check it every 5 to 10 minutes or so until done.
  • When the cheesecake is finished baking, turn off the oven, prop the oven door open a crack (a wooden spoon works great for this), and let the cheesecake cool in the oven until it is close to room temperature, about an hour.
  • Remove the cheesecake from the oven, remove the foil from the outside of the pan, and transfer to the refrigerator to cool completely, at least 4 hours and up to 2 days. After it has completely cooled, loosely cover the pan with plastic wrap. To slice: run a hot thin knife around the edge of the pan before removing the ring.
  • While the cheesecake cools make the cranberries: Add the cranberries, orange juice, ¼ cup/60 milliliters water, rum, and sugar to a saucepan. Cook over medium-high heat, stirring occasionally until the cranberries burst and the mixture is slightly thickened, about 10 to 15 minutes. Stir in the chopped crystallized ginger. Serve at room temperature or chilled.

GINGER-BRANDY CHEESECAKE



Ginger-Brandy Cheesecake image

Comes from Moosewood cookbook. I love Gingersnap cookies and they are the starting point for this desert. Sounds delicious and different than usual cheesecake. Can't wait to make. Placing here for safe keeping.

Provided by ChefRed

Categories     Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups gingersnap cookies, crushed
5 tablespoons melted butter
12 ounces cream cheese
1 1/2 cups sour cream or 1 1/2 cups yogurt
1/4 cup brandy
1/4 cup sugar
4 eggs
2 tablespoons grated fresh ginger
1 dash salt

Steps:

  • Preheat oven to 350°F.
  • Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
  • You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
  • Pour onto the crust in the springform pan.
  • Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.

Nutrition Facts : Calories 387, Fat 33.6, SaturatedFat 20.3, Cholesterol 190.6, Sodium 254.5, Carbohydrate 9.7, Sugar 6.6, Protein 7.8

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust image

Cooking this cheesecake low and slow makes it extra smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 12 servings

Number Of Ingredients 10

24 gingersnap cookies
1/4 cup plus 1 tablespoon unsalted butter, melted
Kosher salt
1 pound cream cheese, at room temperature
1 cup lightly-packed light brown sugar
3/4 cup pumpkin puree
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, at room temperature

Steps:

  • Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
  • For the crust:
  • Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
  • For the filling:
  • Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
  • Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
  • Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.

ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY



Ultra-Creamy Pumpkin Cheesecake With a Hint of Brandy image

Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon - all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!

Provided by Feast Your Eyes

Categories     Cheesecake

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups finely ground graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon salt
2 cups cottage cheese
2 (8 ounce) packages cream cheese, softened
2 cups dark brown sugar
3 large eggs
1/3 cup flour
1 (15 ounce) can solid-pack pumpkin
1 1/2 tablespoons ground ginger
1 1/2 tablespoons ground cinnamon
1/3 cup brandy
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
whipped cream
1/2 cup pecan halves, toasted
1/2 cup chopped crystallized ginger

Steps:

  • Preheat oven to 350°F
  • Coat 9" springform pan with cooking spray.
  • Crumb Crust:.
  • Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
  • Pumpkin Filling:.
  • With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
  • Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
  • Pour the batter into the baked graham cracker crust.
  • Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
  • Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
  • Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.

Nutrition Facts : Calories 728.2, Fat 36.1, SaturatedFat 18.9, Cholesterol 164.8, Sodium 598.7, Carbohydrate 82.1, Fiber 2.4, Sugar 62.5, Protein 16.1

GINGER CHEESECAKE



Ginger Cheesecake image

A simple, quick and easy cheesecake.

Provided by Mrs Bake

Time 1h

Yield Serves 8

Number Of Ingredients 11

1 packet ginger snap biscuits, finely crushed
75g butter
2 tbs golden syrup
1 packet ginger snap biscuits, finely crushed
75g butter
2 tbs golden syrup
2 tubs standard soft cheese
1 small pot double cream
25g icing sugar
2 tsp ground ginger
50g finely chopped stem ginger

Steps:

  • Place biscuits inside food mixer and blitz them to fine crumbs.
  • Melt butter and syrup in a saucepan, add biscuit crumbs and stir well. Press mixture into lightly buttered push up cake tin. Can use a deep dish lined with foil if prefer. Smooth level with back of spoon and chill in fridge.
  • Place all other filling ingredients into processor and whisk well until combined and thickened. Mix should be quite stiff and hold its shape.
  • Place filling on top of the chilled biscuit base , smoothing it level and refrigerate for 2 /3 hours.
  • Serve chilled with a drizzle of runny honey. Keeps well in fridge for few days.

GINGERSNAP CHEESECAKE CRUST



Gingersnap Cheesecake Crust image

A delicious crust for any cheesecake!

Provided by KRIS10JOY7

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
⅓ cup white sugar
⅛ teaspoon salt

Steps:

  • Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g

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