Gingersnap Cheesecake Crust Recipes

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PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE



Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h45m

Yield 10 to 12 servings

Number Of Ingredients 20

12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving

Steps:

  • For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  • Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
  • For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
  • Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

LEMON CHEESECAKE WITH GINGERSNAP CRUST



Lemon Cheesecake with Gingersnap Crust image

Categories     Cake     Cheese     Ginger     Dessert     Bake     Christmas     Cream Cheese     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 8-ounce packages cream cheese, room temperature
2 cups sugar
1/4 teaspoon salt
7 large eggs
3 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated lemon peel
2 tablespoons fresh lemon juice
Lemon leaves or twists (optional)

Steps:

  • For crust:
  • Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
  • Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
  • For filling:
  • Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
  • Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
  • Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
  • Test-kitchen tips
  • The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST



Sweet Potato Cheesecake with Gingersnap Crust image

Provided by Kardea Brown

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray
1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies)
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
Pinch of kosher salt
One 8-ounce package cream cheese, cool but slightly softened
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
1/4 cup half-and-half
3 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
  • Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
  • To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
  • Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
  • For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
  • Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

STRAWBERRY CHEESECAKE WITH GINGERSNAP CRUST



Strawberry Cheesecake with Gingersnap Crust image

Categories     Cake     Berry     Dairy     Ginger     Dessert     Bake     Kid-Friendly     Cream Cheese     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 10

For crust
3 cups gingersnap cookie crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
2 cups fresh strawberries, hulled, halved

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
  • Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
  • Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.

NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST



No-Bake Cheesecake with Gingersnap Crust image

Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 6

1 1/2 cups finely ground cookies (8 ounces)
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
2 packages (8 ounces each) cream cheese, room temperature
3 tablespoons fresh lemon juice
1/2 cup heavy cream, chilled

Steps:

  • Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
  • Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

LIME CHEESECAKE WITH GINGERSNAP CRUST



Lime Cheesecake With Gingersnap Crust image

This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. Very important - to cook remember to bake for 15 at 400 and turn oven down to 350 for remainder. The best way to ensure it doesn't crack is to (this is what I do) I bake my cheesecake at the end of the night, this way I won't need the oven anylonger and my cheesecake can take it's time to do it's magic!

Provided by veraj9170

Categories     Cheesecake

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

1/4 cup unsalted butter
1 1/2 cups gingersnap crumbs
2 tablespoons sugar
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
2/3 cup lime juice
1 tablespoon lime zest
1/2 cup sour cream

Steps:

  • Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
  • Position your oven rack to center.
  • Butter the bottom of 9 inch springform pan.
  • NOTE: Your ingredients should be room temperature.
  • Crust:.
  • In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
  • Filling:.
  • In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
  • Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
  • LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
  • To serve:.
  • About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
  • NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).

Nutrition Facts : Calories 557.6, Fat 35.6, SaturatedFat 20.7, Cholesterol 155.6, Sodium 451.9, Carbohydrate 52.5, Fiber 0.8, Sugar 29.8, Protein 9.4

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

LEMON CHEESECAKE WITH GINGERSNAP CRUST



Lemon Cheesecake With Gingersnap Crust image

This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.

Provided by mersaydees

Categories     Cheesecake

Time 6h

Yield 12 serving(s)

Number Of Ingredients 26

1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon lemon peel, grated
1/2 cup sugar
1/4 cup fresh lemon juice
3 large egg yolks
6 tablespoons unsalted butter (3/4 stick)
20 vanilla wafer cookies
10 gingersnap cookies
3 tablespoons sugar
1 tablespoon lemon peel, grated
1/4 cup unsalted butter, melted (1/2 stick)
1 tablespoon unflavored gelatin
3/4 teaspoon unflavored gelatin, additional
1/4 cup cold water
2 lemons, the peel only (removed with a vegetable peeler)
fresh ginger, peeled (1 1-inch piece)
3/4 cup sugar
2 tablespoons sugar (additional)
salt, generous pinch
3 large egg yolks
3/4 cup milk (do not use lowfat or nonfat)
12 ounces cream cheese, room temperature
1/3 cup fresh lemon juice
1 1/2 cups whipping cream, chilled
of fresh mint, sprigs (garnish)

Steps:

  • LEMON CURD (makes about 1 cup).
  • In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
  • In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
  • Add in lemon juice and yolks, then butter; mix.
  • Stir over medium heat until very thick, about 5 minutes; do not boil.
  • Transfer to bowl. Add gelatin and stir to dissolve.
  • Cool completely, stirring frequently, about 1 hour.
  • CRUST.
  • Position rack in center of oven and preheat to 350 degrees farenheit.
  • Lightly oil 9-inch-diameter springform pan.
  • Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
  • Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
  • Bake until golden brown, about 12 minutes. Cool.
  • FILLING.
  • In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
  • In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
  • Add yolks and blend until light and fluffy.
  • In heavy medium saucepan, scald milk.
  • With processor running, add milk through feed tube and blend well.
  • Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
  • Add gelatin mixture to custard and stir until dissolved.
  • Strain into bowl, pressing on solids with back of spoon.
  • Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
  • Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
  • In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
  • Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
  • Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
  • Refrigerate cheesecake at least 4 hours or overnight.
  • After running a knife around sides of cake, release pan sides.
  • Garnish with mint.

Nutrition Facts : Calories 505.7, Fat 35.9, SaturatedFat 21, Cholesterol 204.4, Sodium 179.2, Carbohydrate 43.4, Fiber 1.3, Sugar 27.7, Protein 6.4

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

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Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan. Step 3. Bake at 325° for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely.
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GINGERSNAP CHEESECAKE – RECETTE MAGAZINE - SUVIE RECIPES
2021-12-10 Directions. 1) In a large bowl, stir together 8 tbsp melted butter and 1 cup crushed gingersnap cookies until combined and crumbly. 2) Line a Suvie pan with aluminum foil, making sure the foil extends beyond the two long sides of the pan. Lightly grease the pan with cooking spray.
From blog.suvie.com


PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE - RECIPES.NET
2022-01-31 Making the filling. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with a stand mixer using the whisk attachment. Beat until smooth and fluffy, for 6 to 8 minutes. Set about 1 ½ cups of the mixture aside for the topping. To the remaining filling, add the pumpkin, whipping cream/yogurt, and spices. Beat until well-mixed.
From recipes.net


CHEESECAKE WITH GINGER SNAP CRUST LIGHTENED UP WITH GREEK YOGURT
2015-11-13 Instructions. Preheat the oven to 325°F. Grease a 9" pie pan and set aside. In a small bowl, mix together ginger snap crumbs, butter, cinnamon, and 1 tablespoon sugar. Press the mixture into the prepared pie pan, making sure to press evenly on the …
From laurenkellynutrition.com


GINGERSNAP CHEESECAKE CRUST RECIPE - RECIPES.NET
2022-03-21 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. Chill for up to 2 hours. Bake with desired cheesecake fillings, and enjoy!
From recipes.net


GINGERSNAP CRUST CHEESECAKE BARS - SWEET TOOTH AND SASS
2020-07-03 Cheesecake bars. Preheat the oven to 350°. Grease your 9x13 cake pan. Put gingersnap cookies into food processor (whole package) and pulse until you get a fine cookie mixture. Melt the ½ cup of butter in the microwave and pour over cookie mixture. Fold with spatula until just moistened.
From sweettoothandsass.com


FRESH STRAWBERRY-GINGER CHEESECAKE WITH GINGERSNAP CRUST
2020-05-26 Spray a 9-inch springform pan with cooking spray. Cut parchment paper to fit the bottom. Stir together the crushed gingersnaps, sugar and butter in a bowl until the mixture is evenly moist. Press the crumbs into the parchment paper-lined springform pan. Use the bottom of a measuring cup or glass to compress the crumbs.
From burrataandbubbles.com


PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST - CREME DE LA …
2015-09-30 Bake for 10 minutes. While crust is baking, prepare the cheesecake layer. Mix together egg and sugar until light and foamy. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust. Return pan to oven for 25-30 minutes until cheesecake layer is set. Allow to cool on a cooling rack for 10-25 minutes ...
From lecremedelacrumb.com


PUMPKIN CHEESECAKE - DRIVE ME HUNGRY
2022-06-30 Beat together the cream cheese, pumpkin puree, pumpkin spice mix, eggs, sugar, vanilla, flour, and salt until it's smooth and creamy. To remove air bubbles, beat on the lowest speed for 2 minutes. Pour the pumpkin cheesecake batter into the springform pan and place it into a larger roasting pan. Pour hot water halfway up the side to create a ...
From drivemehungry.com


GINGERSNAP CHERRY CHEESECAKE RECIPE | REAL SIMPLE
Heat oven to 350°F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan. Advertisement. Step 2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time.
From realsimple.com


BEST-EVER PUMPKIN CHEESECAKE {WITH GINGERSNAP CRUST!} | PWWB
2020-11-20 Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F. Prep the pumpkin cheesecake filling: Meanwhile, as the gingersnap crust bakes, prep the cheesecake filling. In the bowl of a stand mixer, combine the …
From playswellwithbutter.com


GINGERSNAP CHEESECAKE CRUST RECIPE - FOOD NEWS
Add the pumpkin cheesecake mixture to the reserved (chilled) gingersnap crust. Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C.
From foodnewsnews.com


NO-BAKE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - SIMPLY …
2019-11-22 Mix until combined. Next, pour 3/4 cup heavy whipping cream into a bowl and mix on high speed until stiff. Be careful not to over mix because you’ll end up with butter. Remove the bowl from the stand and add in the whipped cream. Use a rubber spatula to gently fold the whipped cream into the pumpkin mixture.
From simplyscratch.com


MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST - LOVE FROM …
2021-07-17 Instructions. Preheat oven to 350 degrees F. In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed. Lightly spray mini cheesecake pan with non stick cooking spray. Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan.
From lovefromtheoven.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - SWEET TOOTH AND SASS
First, preheat the oven to 350 degrees. Grease 9 inch springform pan with vegetable shortening. Set aside. Second, with a food processor, pulse down the ginger snap cookies to a fine crumb mixture. Pour in a medium mixing bowl and add the melted butter, ginger, cinnamon, brown sugar and pinch of salt.
From sweettoothandsass.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Lightly grease a 10" round springform pan. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you can smell the gingersnaps.
From kingarthurbaking.com


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