GINGER CHEESECAKE DESSERT
Gingerbread cookie mix creates the sweet and spicy crust and topper for a dreamy cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
- Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
- In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
- Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g
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
GINGER LEMON BASQUE CHEESECAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
- In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
- Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
- Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
- Add the flour, then beat again, scraping down the sides.
- Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
- Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
- Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
- Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.
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
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).
More about "ginger cheesecake dessert recipes"
GINGER CHEESECAKE (NO-BAKE) - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
5/5 (4)Total Time 20 minsCategory DessertCalories 459 per serving
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
- Crush the digestive biscuits (100g). Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Whip your cream (235ml) until it forms stiff peaks. In a separate bowl beat together the cream cheese (200g), caster sugar (85g) and ground ginger (5 tsp).
GINGERBREAD CHEESECAKE WITH GINGERSNAP CRUST
From sugarandsoul.co
FRESH STRAWBERRY-GINGER CHEESECAKE WITH GINGERSNAP …
From burrataandbubbles.com
THE BEST GINGERBREAD CHEESECAKE - CONFESSIONS OF A …
From confessionsofabakingqueen.com
BEST GINGERBREAD CHEESECAKE RECIPE - HOW TO MAKE …
From delish.com
LEMON GINGERSNAP CHEESECAKE DESSERT RECIPE | LAND …
From landolakes.com
GINGERBREAD CHEESECAKE RECIPE WITH SHORTBREAD CRUST …
From lifeloveandsugar.com
GINGERBREAD CHEESECAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
GINGERBREAD CHEESECAKE RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
GINGERBREAD CHEESECAKE BARS {HOLIDAY DESSERT} - THE …
From thebusybaker.ca
GINGERBREAD CHEESECAKE - LIDIA'S COOKBOOK
From lidiacookbook.com
Cuisine AmericanCategory DessertServings 10Total Time 6 hrs 30 mins
GINGERBREAD CHEESECAKE BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST GINGERBREAD CHEESECAKE RECIPE - TASTING TABLE
From tastingtable.com
LEMON-GINGER CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
LEMON GINGER CHEESECAKE WITH RASPBERRY SAUCE - BAKER BY NATURE
From bakerbynature.com
EASY NO BAKE STEM GINGER CHEESECAKE - JO'S KITCHEN LARDER
From joskitchenlarder.com
LEMON CHEESECAKE WITH GINGERSNAP CRUST RECIPE | BON APPéTIT
From bonappetit.com
GINGERBREAD CHEESECAKE | THE RECIPE CRITIC
From therecipecritic.com
BEST PEACH COBBLER CHEESECAKE RECIPE - HOW TO MAKE PEACH
From delish.com
LIME AND GINGER CHEESECAKE | DESSERT RECIPES | GOODTO
From goodto.com
ANY-BERRY NO-BAKE CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
CRYSTALLIZED GINGER CHEESECAKE — MELISSAS PRODUCE
From melissas.com
GINGERBREAD CHEESECAKE - SUGARHERO
From sugarhero.com
GINGERBREAD CHEESECAKE RECIPE {BAKED CHEESECAKE WITH …
From tastesoflizzyt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love