Gluten Free Ginger Bread Cheesecake With A Ginger Bread Crust Recipes

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MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY



Mini Gingerbread Cheesecakes Recipe by Tasty image

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

16 oz cream cheese, softened
½ cup sour cream
⅓ cup sugar
1 teaspoon vanilla
2 eggs
2 tablespoons molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
12 gingersnaps
18 cupcake liners

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

GINGERSNAP CHEESECAKE CRUST



Gingersnap Cheesecake Crust image

A delicious crust for any cheesecake!

Provided by KRIS10JOY7

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
⅓ cup white sugar
⅛ teaspoon salt

Steps:

  • Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g

PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST



Pumpkin Cheesecake With Gluten Free Gingersnap Crust image

Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.

Provided by NeuroDoc

Categories     Cheesecake

Time 7h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
5 tablespoons unsalted butter, melted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
pecan halves, for garnishing

Steps:

  • FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
  • FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
  • Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
  • Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
  • Great served plain or with a dollop of real whipped cream spiked with whiskey.

Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7

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