GINGERSNAP CRUMBS RECIPES

GINGERSNAP CHEESECAKE CRUST RECIPE | ALLRECIPES

Gingersnap Cheesecake Crust Recipe | Allrecipes image

A delicious crust for any cheesecake!

Provided by KRIS10JOY7

Categories Desserts Pies Pie Crusts Crumb Crusts

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 9-inch crust

Number Of Ingredients 4

Ingredients

1?½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
? cup white sugar
? 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, CarbohydrateContent 20.6 g, CholesterolContent 19.1 mg, FatContent 10.1 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 5.3 g, SodiumContent 100.2 mg, SugarContent 14.4 g

GINGERSNAP-PUMPKIN DESSERT RECIPE: HOW TO MAKE IT

Gingersnap-Pumpkin Dessert Recipe: How to Make It image

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 50 minutes

Prep Time 40 minutes

Cook Time 01 hours 10 minutes

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 large egg, lightly beaten, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 large eggs, lightly beaten, room temperature
1 can (29 ounces) pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

Steps:

Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

Nutrition Facts : Calories 430 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 49g carbohydrate (30g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

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