Ginger Spice Cheesecake Food

GINGER TOFFEE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan., In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.

HOLIDAY SPICE CHEESECAKE

Steps:

• Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.

GINGER SPICE CHEESECAKE

Steps:

• 1. Heat the oven to 350°F. Wrap aluminum foil around the outside of a 9-inch springform pan.
• 2. Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl. Press the crumb mixture into the bottom and 1/2 inch up the sides of the pan.
• 3. Bake for 10 minutes or until the crust is lightly browned. Remove the pan from the oven. Let the crust cool in the pan on a wire rack for 20 minutes.
• 4. Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy. Beat in the soup, cinnamon and nutmeg. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the batter into the pan.
• 5. Bake for 55 minutes or until the center is almost set. Let the cheesecake cool in the pan on a wire rack for 2 hours. Cover and refrigerate for 4 hours or overnight.

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

NO-BAKE SPICED CHEESECAKE

Steps:

• For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
• In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
• Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
• Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.

PUMPKIN SPICE CHEESECAKE

Steps:

• For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake for 10 minutes at 350°F, then cool.
• For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
• Beat in 3 large eggs until smooth.
• Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
• Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
• Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

CHAI SPICE "CHEESECAKE"

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
• Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
• Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
• Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
• Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

CHAI-SPICED CHEESECAKE WITH GINGER CRUST

Steps:

• FOR CRUST: Spray 9-inch-diameter springform pan with 3" high sides with nonstick spray.
• Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended.
• Beat in egg yolk, then flour mixture.
• Stir in crystallized ginger.
• Gather dough into ball; flatten into disk.
• Roll out on floured surface to 9-inch round. Transfer to prepared pan.
• Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
• Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights.
• Bake until set, about 30 minutes. Remove foil and beans.
• Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
• FOR FILLING: Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes.
• Add mascarpone; beat until smooth.
• Beat in whole eggs, 1 at a time, then beat in yolks.
• Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top.
• Bake cake 1 hour.
• Reduce oven temperature to 200°F Continue baking until cake is set around edges, but center moves slightly when pan is gently shaken (top of cake may crack, about 30 minutes longer.
• Remove cake from oven. Increase oven temperature to 350°F
• FOR TOPPING: Whisk all ingredients in small bowl; spread evenly over top of cake.
• Bake until set, about 10 minutes.
• Run small knife around cake sides. Chill uncovered overnight.
• Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

GINGER SPICE

Steps:

• Pour spiced rum over ice in highball glass.
• Fill with ginger ale.