Ginger Cheesecake Dessert Recipes

GINGERBREAD CHEESECAKE

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.

GINGER CHEESECAKE DESSERT

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
• Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
• Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.

GINGER CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.
• Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.
• Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set,about 1 hour. To serve, cut into bars.

GINGERBREAD CHEESECAKE

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.

GINGERBREAD CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
• On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
• Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
• Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
• Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
• Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).

CREAMY GINGER CHEESECAKE

Steps:

• Make crumb crust as directed, adding ground ginger to crust. Preheat oven to 350°F.
• Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
• Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

GINGER CHEESECAKE

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.