Gingerbread Cheesecake Cookie Stacks Recipes

GINGERBREAD CHEESECAKE COOKIE STACKS

Steps:

• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in condensed milk a little at a time, scraping side of bowl as necessary. Beat in vanilla. Cover and refrigerate at least 2 hours.
• Make cookie dough as directed on pouch. On work surface, roll out dough. Using medium and small star-shaped cutters, cut out 24 medium stars and 8 small stars. Bake and cool as directed on pouch.
• Place spoonful of filling on medium star. Place another medium star on top, turning slightly so points are staggered between points of star below. Add another spoonful filling, followed by third medium star. Top with 1 more spoonful filling and 1 small star.
• Refrigerate or serve immediately.

GINGERBREAD CHEESECAKE

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.

GINGERBREAD CHEESECAKE COOKIE CUPS BY JASMINE RECIPE BY TASTY

Steps:

• In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy, about 3 minutes. Add the egg, molasses, and vanilla, and beat until combined, 2 minutes.
• In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.
• Add the dry ingredients to the wet ingredients, one-third at a time, and mix until just combined. Chill the dough in the refrigerator for 45-60 minutes.
• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
• Divide the cookie dough into 12 equal portions and roll into balls. Press a dough ball into the bottom of each prepared muffin cup, pressing against the bottom and up the sides. Freeze for 10-15 minutes, until solid.
• Bake the cookie cups for 10-12 minutes, or until baked through. Remove from the oven and let cool completely.
• Meanwhile, make the cheesecake filling: In a medium bowl, whip together the cream cheese, heavy cream, vanilla, powdered sugar, brown sugar, ginger, and cinnamon with an electric hand mixer until smooth, about 5 minutes. Transfer the filling to a piping bag fitted with your tip of choice and refrigerate for about 10 minutes.
• Fill the cookie cups with the cheesecake filling. Garnish with holiday sprinkles and/or a sprinkle of cinnamon and/or white chocolate shavings. Refrigerate until ready to serve.
• Enjoy!