GINGERSNAP CHERRY CHEESECAKE
This is so nice to have around the holidays, but it's great anytime you want to have a gingery, creamy, cherry-infused dessert! Just use the food processor to make the crust, it's a snap! lol
Provided by FLUFFSTER
Categories Cheesecake
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
- Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
- Spread the preserves over the cheesecake before serving.
Nutrition Facts : Calories 479.7, Fat 36.3, SaturatedFat 22.6, Cholesterol 134.8, Sodium 205.2, Carbohydrate 33.3, Fiber 0.1, Sugar 27.6, Protein 6.7
PEAR-GINGERSNAP CHEESECAKE
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
- Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
- Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
- Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.
PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
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.
NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST
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
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.
PEACH CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Fruit Dessert Bake Cream Cheese Peach Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
- For filling:
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- For glaze:
- Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
GINGERSNAP CHEESECAKE CRUST
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
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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