Holiday Ginger Snap Crust Food

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HOLIDAY GINGER SNAP CRUST



Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
  • Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

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.

PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING



Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping image

Provided by Duff Goldman

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 17

3 1/2 cups gingersnap crumbs (see Cook's Note)
5 to 6 tablespoons unsalted butter, melted
2 cups low-fat milk
3/4 cup brown sugar
1/4 cup cornstarch
2 large eggs
1 cup pumpkin puree
1/4 teaspoon salt
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon heavy whipping cream
1 teaspoon rum extract
1 large egg
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 vanilla bean, split and seeds scraped

Steps:

  • For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
  • Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
  • Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
  • Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
  • For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
  • In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
  • For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
  • Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.

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