DESSERTS WITH GINGERSNAP CRUST RECIPES

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LEMON GINGERSNAP CHEESECAKE DESSERT RECIPE | LAND O’LAKES



Lemon Gingersnap Cheesecake Dessert Recipe | Land O’Lakes image

This cheesecake-style dessert has a great lemon and ginger flavor.

Provided by Land O'Lakes

Categories     Bar    Cheesecake    Cheese    Lemon    Fruit    Dairy    Cake    Dessert    Dessert

Total Time 0 minutes

Prep Time 35 minutes

Yield 16 servings

Number Of Ingredients 16

Crust
40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed
1/3 cup Land O Lakes® Butter melted
1/3 cup sugar
Filling
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons freshly grated lemon zest
3 tablespoons lemon juice
3 large Land O Lakes® Eggs
Topping
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup powdered sugar
1/2 teaspoon ground ginger, if desired
Crushed gingersnaps, if desired

Steps:

  • Heat oven to 350°F.
  • Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well. Press onto bottom of ungreased 13x9-inch glass baking pan.
  • Beat cream cheese in bowl until creamy. Add all remaining filling ingredients except eggs. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Pour mixture over crust.
  • Bake 22-25 minutes or until cheesecake is set 1 inch from edges. Cool at room temperature 2 hours. Refrigerate at least 3 hours.
  • Combine all topping ingredients except crushed gingersnaps in bowl; beat at high speed until stiff peaks form.
  • Cut cheesecake into individual servings; place each onto dessert plate. Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.

Nutrition Facts : Calories 390 calories, FatContent 27 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 110 milligrams, SodiumContent 290 milligrams, CarbohydrateContent 35 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams

PUMPKIN GINGERSNAP DESSERT RECIPE: HOW TO MAKE IT



Pumpkin Gingersnap Dessert Recipe: How to Make It image

I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.—Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/3 cups cold milk
1 can (15 ounces) solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, cloves and nutmeg
2 cups whipped topping
TOPPING:
1-1/2 cups evaporated milk
1 cup packed brown sugar
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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