Pear Gingersnap Cheesecake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGERSNAP-PEAR CHEESECAKE



Gingersnap-Pear Cheesecake image

Make and share this Gingersnap-Pear Cheesecake recipe from Food.com.

Provided by LizardMC

Categories     Cheesecake

Time 5h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter, melted
1 1/2 cups gingersnaps, crushed (about 40 cookies)
2 small pears, ripe (any kind)
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Steps:

  • Heat oven to 350°F
  • In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
  • In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
  • In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
  • In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 676.9, Fat 39.9, SaturatedFat 23.1, Cholesterol 150.8, Sodium 480.4, Carbohydrate 72.4, Fiber 2, Sugar 43.6, Protein 9.4

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.

HONEY PEAR CHEESECAKE



Honey Pear Cheesecake image

We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

CARAMELIZED GINGER-PEAR CHEESECAKE



Caramelized Ginger-Pear Cheesecake image

Canned pears and crushed gingersnaps contribute to this glorious caramelized cheesecake that looks impressive but takes just 15 minutes to prepare.

Provided by My Food and Family

Categories     Dairy

Time 5h30m

Yield 12 servings

Number Of Ingredients 9

1-1/2 mL finely crushed gingersnaps
1/3 mL butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1/2 cup sour cream
1/4 tsp. vanilla
3 eggs
1 can (15 oz.) pear slices, drained, liquid reserved
1 Tbsp. finely chopped candied fresh ginger

Steps:

  • Heat oven to 450°F.
  • Combine gingersnap crumbs and butter; press onto bottom and 1 inch up side of 10-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 10 min. Reduce oven temperature to 250°F; continue baking 20 to 25 min. or until center is almost set. Cool 10 min. Run knife around rim of pan to loosen cake; cool completely.
  • Arrange pears over cheesecake. Mix remaining sugar and 2 Tbsp. reserved pear liquid in large saucepan. Cook, without stirring, on medium-high heat until sugar is dissolved and syrup turns a deep golden color. (Do not over cook.) Remove from heat. Combine ginger and 2 Tbsp. of the remaining reserved pear liquid; carefully add to the hot sugar mixture, stirring until blended. (Syrup will bubble up. Be careful.) Immediately drizzle over cheesecake. Refrigerate 4 hours or until chilled.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 17 g, TransFat 1.5 g, Cholesterol 140 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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.

PEACH CHEESECAKE WITH GINGERSNAP CRUST



Peach Cheesecake with Gingersnap Crust image

Categories     Cake     Cheese     Fruit     Dessert     Bake     Cream Cheese     Peach     Summer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 15

Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 8-ounce packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Glaze
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

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.

PEACH CHEESECAKE WITH GINGERSNAP CRUST



Peach Cheesecake With Gingersnap Crust image

This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.

Provided by dojemi

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

25 gingersnap cookies, coarsely broken (about 6 ounces)
1/4 cup unsalted butter, melted
4 small peaches, peeled, pitted, sliced 1/4 inch thick (about 1 1/4 pounds)
2 tablespoons sugar
1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

Steps:

  • 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
  • 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.

Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3

More about "pear gingersnap cheesecake food"

GINGERSNAP-PEAR CHEESECAKE RECIPE - REAL SIMPLE
ウェブ 2006年10月19日 Heat oven to 350° F. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the …
From realsimple.com
4/5 (359)
合計時間 6 時間 30 分
Cholesterol 100mg 33%
カロリー 430 (1 人分)
  • In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
  • In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
  • In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.


PEAR CHEESECAKE
ウェブ 2023年9月29日 Ingredients Gingersnaps are the base for the buttery crust. The cheesecake is sweetened by granulated sugar, brown sugar and maple syrup. Eggs …
From youthsweets.com
料理 American
合計時間 11 時間 40 分
カテゴリ Dessert
カロリー 560 (1 人分)


PEAR CHEESECAKE WITH GINGERSNAP CRUST RECIPE - A …
ウェブ 2014年7月30日 Soft pears, perfectly smooth and rich filling and a crust made from gingersnap cookies, this pear cheesecake is a fabulous dessert to enjoy year round! My Recipes. 8 oz gingersnaps. 1/3 cup …
From atreatsaffair.com
対象人数 20
合計時間 5 時間


CHEESECAKE TRIFLE WITH CARAMEL PEARS RECIPE - FOOD & WINE
ウェブ 2023年10月28日 Make the trifle In a large skillet, melt the butter. Add the diced pears. Cover and cook over moderate heat, stirring occasionally, until just softened, about 8 …
From foodandwine.com


GINGER-ORANGE VEGAN CHEESECAKE WITH POACHED PEARS
ウェブ 2019年12月20日 Ginger-Orange Vegan Cheesecake with Poached Pears Jump to Recipe This Ginger-Orange Vegan Cheesecake is a crowd-pleasing holiday dessert. Rich and dense and creamy, just like traditional cheesecake, but dairy-free and vegan. Make it even more …
From rainbowplantlife.com


NO-BAKE BROWN SUGAR CHEESECAKE WITH SPICED PEARS
ウェブ 2014年11月12日 To Make the Spiced Pear Topping: Peel and core the pears, and dice into 1/2-inch pieces. Heat a small skillet with the butter, then add the pears, …
From bakingamoment.com


PUMPKIN CHEESECAKE WITH BROWN-BUTTER PEARS - FOOD & WINE
ウェブ 2023年8月2日 Ingredients Cheesecake 8 ounces gingersnap cookies, crushed 2/3 cup plus 2 tablespoons sugar Salt 2 tablespoons unsalted butter, softened 12 ounces …
From foodandwine.com


PEAR-GINGERSNAP CHEESECAKE | PUNCHFORK
ウェブ Pear-Gingersnap Cheesecake, a vegetarian recipe from Food Network. 8 hrs 20 mins · 13 ingredients · Recipe from Food Network Pear-Gingersnap Cheesecake | Punchfork
From punchfork.com


PEAR CHEESECAKE WITH GINGER SPICE - EASY, STEP BY …
ウェブ 2020年12月16日 Pear Cheesecake with Ginger Spice. Pear cheesecake with ginger spice is naturally gluten free and bursting with flavor! This recipe Includes trouble-shooting, easy instructions for anyone and is the ideal gluten free holiday dessert that anyone can enjoy! …
From mountainberryeats.com


PEAR-GINGERSNAP CHEESECAKE RECIPE | FOOD NETWORK KITCHEN ...
ウェブ Get Pear-Gingersnap Cheesecake Recipe from Food Network Watch Full Seasons TV Schedule Newsletters Videos Sweepstakes Classes Magazine Blog Shows A-Z Chefs …
From foodnetwork.cel30.sni.foodnetwork.com


NO BAKE PEAR CHEESECAKE-THE LITTLE EPICUREAN
ウェブ 2015年12月3日 I used gingersnap cookies to create the crust. It’s a nice flavorful crunch that works perfectly with the creamy cheesecake and the sweet pear. The cheesecake batter is simply a mixture of cream cheese, sour cream, powdered sugar, and a touch of heavy cream.
From thelittleepicurean.com


MAPLE PEAR CHEESECAKE WITH GINGERSNAP CRUST - YOUTUBE
ウェブ 2021年10月20日 This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake …
From youtube.com


GINGERSNAP-PEAR CHEESECAKE - BEST BAKING TIPS
ウェブ 2022年11月15日 Over the cooled crust, arrange the ginger and sliced pear, then pour in the cream cheese mixture. Bake for 40 minutes or until the top is set. In a separate bowl, combine the sour cream and the sugar with vanilla extract. Pour over the baked cheesecake, and bake again …
From bestbakingtips.com


RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
ウェブ Ingredients Cheesecake 1/2 cup water 125 mL 8 dried pear halves, chopped (dried apples can be substituted) 1/3 cup crystallized ginger 75 mL 3 packages (8 oz/250 g) low-fat cream cheese, room temperature 2 eggs, lightly beaten 3/4 cup granulated sugar 175 mL Crust 40 …
From canolainfo.org


GINGERSNAP PEAR CHEESECAKE | PEARS | BOSTON ORGANICS
ウェブ Learn to make gingersnap pear cheesecake and hundreds of other recipes featuring pears and other organic vegetables and fruit.
From bostonorganics.grubmarket.com


Related Search