GINGERBREAD CHEESECAKE
A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional---but it really adds a nice touch!
Provided by Kim
Categories Desserts Cakes Holiday Cake Recipes
Time 6h30m
Yield 16
Number Of Ingredients 20
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.
Nutrition Facts : Calories 359 calories, Carbohydrate 28 g, Cholesterol 112.4 mg, Fat 25.8 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 15.2 g, Sodium 204 mg, Sugar 19.4 g
GINGERBREAD CHEESECAKE
This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight., Remove sides of pan. If desired, sprinkle with pecans and drizzle with additional melted chocolate.
Nutrition Facts : Calories 451 calories, Fat 33g fat (20g saturated fat), Cholesterol 139mg cholesterol, Sodium 295mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
TRIPLE GINGER CHEESECAKE
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 9
Steps:
- Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
- Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.
Nutrition Facts : Calories 638 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.84 milligram of sodium
GINGERBREAD CHEESECAKE PIE
A triple dose of ginger flavor (in the cheesecake filling, the cookie crust AND the gingersnap garnish!) gives this creamy pie its holiday appeal.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 325°. Add gingersnap cookies and melted butter to food processor. Process until cookies are fine and the butter is fully incorporated. Press into a 9 inch pie plate.
- Combine all ingredients for the cheesecake filling in a large bowl. Use a hand-mixer on low to combine ingredients. Mix well and pour into gingersnap crust.
- Bake for 60 - 70 minutes, or until cheesecake is set in the middle.
- Serve garnished with fresh whipped cream and sprinkled with gingersnap crumbs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GINGERBREAD CHEESECAKE BARS
These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.
Provided by My Hot Southern Mess
Categories Desserts Cakes Holiday Cake Recipes
Time 4h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
- Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
- Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Garnish with remaining whipped topping before serving.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g
GINGERBREAD CHEESECAKE
Top this cake with both Honey-Gingerbread and Molasses-Gingerbread Cookies. See Shaped Gingerbread Cookies for how to make the gingerbread men. Because you will use the molasses-gingerbread dough for the crust, you can make all the cookies from the same dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
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).
MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, gingersnaps, cupcake liners
Provided by Tracy Raetz
Categories Desserts
Time 20m
Yield 18 cheesecakes
Number Of Ingredients 11
Steps:
- Preheat oven to 300˚F (150˚C).
- Place gingersnaps in bottom of each liner, then set aside.
- Beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs one at a time.
- Add in the sour cream, molasses, and spices.
- Pour mixture over gingersnaps.
- Bake for 20 minutes.
- Sprinkle with crushed gingersnaps.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 73 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 48 grams
GINGERBREAD CHEESECAKE
I received this recipe in an email from Food Now. I love cheese cake and this sounds like it would be just rich enough to satisfy any sweet tooth. *Cooking time does not include chilling time overnight*
Provided by AZPARZYCH
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Combine all crust ingredients in medium bowl.
- Press into bottom and halfway up sides of 9-inch springform pan.
- Wrap outside of pan with piece of heavy-duty foil.
- Refrigerate at least 30 minutes.
- Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
- Add eggs one at time, processing after each addition.
- Add all remaining filling ingredients; pulse to combine.
- Pour into crust
- Place pan in large baking or broiler pan.
- Add enough hot water to baking pan to come halfway up sides of springform pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.
- Center should move slightly when pan is tapped but should not ripple as if liquid.
- Remove cake from water bath; remove foil.
- Cool on wire rack 1 hour.
- Refrigerate, uncovered, overnight.
- Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
- Beat in rum until firm but not stiff peaks form.
- Spread over top of cake.
Nutrition Facts : Calories 536.6, Fat 34.7, SaturatedFat 19.1, Cholesterol 144.5, Sodium 376.8, Carbohydrate 51.4, Fiber 0.8, Sugar 31.8, Protein 7.1
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From confessionsofabakingqueen.com
5/5 (2)Category DessertCuisine AmericanTotal Time 9 hrs 35 mins
- Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the Biscoff Biscuits until they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add brown sugar and all of the spices then beat for another 2 minutes. Add sour cream, molasses, vanilla extract, and lemon zest mixing until fully combined.
- When ready to serve the cheesecake, take your bowl and whisk attachment to the mixer and chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add vanilla extract, powdered sugar, and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Biscoff Biscuits on top. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge.
NO-BAKE GINGERBREAD CHEESECAKE RECIPE | POPSUGAR FOOD
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- Place pumpkin spice Oreos into a food processor and pulse until they turn into a fine crumb. Divide filling between 4 serving glasses or bowls and press down gently to form a crust. Set aside.
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GINGERBREAD CHEESECAKE - LIDIA'S COOKBOOK
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- Finely crush the gingerbread men cookies in a food processor, add melted butter and blend until it's all moistened
GINGERBREAD CHEESECAKE - JUST SO TASTY
From justsotasty.com
Cuisine AmericanTotal Time 8 hrs 30 minsCategory DessertCalories 411 per serving
- Preheat the oven to 325F degrees and lightly grease a 9-inch (23-cm) springform pan. Wrap the outside of the pan in aluminum foil at least 4 times so that each seam is
- Stir together the cookie crumbs and brown sugar. Then slowly stir in the melted butter - note that you may not quite need all the butter, depending on how dry your gingersnap cookies are. It should feel like damp sand.
GINGERBREAD CHEESECAKE - DINNER, THEN DESSERT
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4.8/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 398 per serving
- In a food processor add the graham crackers, ginger, cinnamon, nutmeg and melted butter and process for 15-20 seconds or until all the ingredients have a fine moist crumb.
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- Pour in the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.
EASY VEGAN GINGERBREAD CHEESECAKE (NO-BAKE)
From addictedtodates.com
4.8/5 (32)Total Time 6 hrs 30 minsCategory DessertCalories 316 per serving
- To make the crust, add the oats, pecans, ginger, cinnamon, nutmeg and salt to your food processor and blitz to a fine crumb consistency.
- Add the cranberries, maple syrup and water and blend again until the mixture sticks together to form a dough consistency. Line the base of a 7" springform cake pan with parchment paper and press the dough into the base of the pan, compacting it with a spatula. Set aside.
- For the filling, add all of the ingredients to your high speed blender. Blend on high for a few minutes until the mixture is completely smooth and creamy, with no lumps or grit.
- Transfer the filling into the base of the cake tin. To get the "swirl" effect on the top, sit the cheesecake on a turntable and press the back of a spatula into the top of it, starting at the outer edges and working your way into the centre whilst spinning the turntable.
GINGERBREAD CHEESECAKE SWIRL RECIPE - FOOD.COM
From food.com
Servings 10Total Time 1 hr 30 minsCategory CheesecakeCalories 391 per serving
- In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside.
- In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.
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From foodandwine.com
4/5 Total Time 3 hrs 30 minsServings 8
- Preheat the oven to 275°. Spray a 6-inch springform pan with vegetable oil spray. Wrap the outside of the pan tightly with foil and set it in a small roasting pan.
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From beyondfrosting.com
Reviews 31Estimated Reading Time 3 minsCategory DessertTotal Time 30 mins
- Use a food processor to grind gingersnap cookies into a fine crumb. Place in a microwave safe container. Add flour and mix to incorporate into cookie crumbs.
- Place butter over gingersnap crumbs and microwave on high for 30-45 seconds at a time until melted. Stir to coat crumbs in butter until there are no dry crumbs.
- Line the bottom of your 9” spring form pan with parchment paper or aluminum foil. Place crumbs in the spring form pan. Press down crumbs into pan with a spatula or measuring cup.
- Remove cream cheese from fridge. If you have time, allow it to come to room temperature. Otherwise, place in the microwave for 15-20 seconds until soft but not melted. Beat on medium-high speed for 2 minutes until light and fluffy and free of any clumps. Add heavy whipping cream and beat for another 60 seconds. Scrape down sides of the bowl.
GINGERBREAD CHEESECAKE WITH SPICED WAFER CRUST - DELICIOUS ...
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5/5 (3)Calories 495 per servingCategory Dessert
- Stir the spiced wafer crumbs into the melted butter until evenly moistened. Press into the bottom of a 9 or 10-inch springform pan, pressing any extra up onto the sides of the pan. Set aside.
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4.8/5 (10)Total Time 5 hrsCategory DessertCalories 609 per serving
- Preheat your oven to 350°F. and prepare a 9-inch springform pan by spraying generously with non-stick spray and set aside.
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- In a large bowl, combine the gingersnap cookie crumbs, and the melted butter. Mix well to combine.
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From southernliving.com
Total Time 3 hrs
- Prepare the Crust: Preheat oven to 325°F. Tightly wrap bottom and outside of a 9-inch springform pan with 3 or 4 layers of heavy-duty aluminum foil. (This will protect the cheesecake as it bakes in the water bath.)
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