Gingersnap Cheesecake Crust Food

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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.

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST



Sweet Potato Cheesecake with Gingersnap Crust image

Provided by Kardea Brown

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray
1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies)
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
Pinch of kosher salt
One 8-ounce package cream cheese, cool but slightly softened
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
1/4 cup half-and-half
3 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
  • Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
  • To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
  • Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
  • For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
  • Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

GINGERSNAP CRUST



Gingersnap Crust image

This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie crust

Number Of Ingredients 5

1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
1/4 cup packed dark-brown sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
  • Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

STRAWBERRY CHEESECAKE WITH GINGERSNAP CRUST



Strawberry Cheesecake with Gingersnap Crust image

Categories     Cake     Berry     Dairy     Ginger     Dessert     Bake     Kid-Friendly     Cream Cheese     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 10

For crust
3 cups gingersnap cookie crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
2 cups fresh strawberries, hulled, halved

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
  • Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
  • Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.

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.

PEAR-GINGERSNAP CHEESECAKE



Pear-Gingersnap Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Number Of Ingredients 15

8 ounces gingersnaps (about 30 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
For the pear:
2 tablespoons unsalted butter
2 firm Bosc pears, peeled and cut into 1/2-inch wedges
1 tablespoon granulated sugar
3 tablespoons molasses
For the filling:
2 8-ounce packages Neufchatel cheese, at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups sour cream

Steps:

  • Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
  • Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
  • Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
  • Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

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