HOLIDAY GINGER SNAP CRUST
This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.
Provided by ProudMomma89
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool completely.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g
GINGERSNAP CRUST
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
- Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
GINGERSNAPS
You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
- Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.
LEMON CHEESECAKE WITH GINGERSNAP CRUST
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
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.
STRAWBERRY CHEESECAKE WITH GINGERSNAP CRUST
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
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.
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGERSNAP PIE CRUST
Our super easy and delicious recipe for gingersnap pie crust takes minutes to make and uses just four ingredients.
Provided by Linda Larsen
Categories Dessert Pie Ingredient
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 F.
- Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together.
- Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.
Nutrition Facts : Calories 359 kcal, Carbohydrate 49 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, Sodium 377 mg, Sugar 17 g, Fat 17 g, ServingSize 1 pie crust (serves 6), UnsaturatedFat 0 g
KEY LIME PIE WITH A GINGERSNAP CRUST
The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.
Provided by PalatablePastime
Categories Pie
Time 2h
Yield 1 pie, 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Chill a mixing bowl and mixer whip.
- Preheat oven to 350°F.
- Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
- Pour crumbs into a bowl and mix well with melted butter.
- Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
- Par-bake crust at 350F for 10 minutes or until nicely browned.
- Allow crust to cool while preparing filling.
- Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
- Add condensed milk and continue beating.
- Add salt, citric acid and lime juice, mixing thoroughly.
- Set bowl aside and allow mixture to thicken somewhat.
- When thickened, evenly pour prepared filling into the crust.
- Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
- Cool pie on a wire rack.
- Using the chilled mixing bowl, beat cream until soft peaks form.
- Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
- Serve whipped cream on pie as desired, garmished with additional lime zest.
- Refrigerate unused portions.
Nutrition Facts : Calories 649.8, Fat 31.6, SaturatedFat 17.3, Cholesterol 212.9, Sodium 439.8, Carbohydrate 83.8, Fiber 1.1, Sugar 54, Protein 10.4
GINGERSNAP COOKIE CRUMB PIE CRUST
This cookie crumb pie crust is for pie fillings that don't require baking. Jell-O offers a plethora of recipes that are simply folded into a crust, chilled, and served. The crust is excellent for pumpkin, sweet potato, and key lime pies. Recipe #401203, is awesome served as a pie in this crust. Just double the dip recipe, fold it into this baked and cooled crust, and serve immediately.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 1 crust, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees.
- Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
- Combine the first three ingredients and mix well.
- Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
- To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
- Brush the crust with egg white. (optional).
- Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
- Remove from the oven and cool before filling.
- Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 165.5, Carbohydrate 18.4, Fiber 0.5, Sugar 6.4, Protein 1.2
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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