Best Triple Ginger Cheesecake Recipes

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BEST-EVER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Best-Ever Pumpkin Cheesecake with Gingersnap Crust image

The Best-Ever Pumpkin Cheesecake with Gingersnap Crust! Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!

Provided by Jess Larson

Categories     Cheesecake

Time 12h

Number Of Ingredients 11

14 ounces crispy gingersnap cookies (see Recipe Notes)
1 tablespoon brown sugar
½ cup unsalted butter, melted
32 ounces cream cheese (four 8-ounce bricks), at room temperature
¼ cup sour cream, at room temperature
2 ½ cups granulated sugar
1 15-ounce can pumpkin puree
6 large eggs at room temperature, lightly beaten
1 tablespoon pure vanilla extract
1 heaping tablespoon pumpkin pie spice
for serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel

Steps:

  • to 350 degrees F. Wrap the bottom of a 9-inch springform pan tightly in foil - this is the easiest way to ensure no liquid oozes in or out of the springform pan while the crust and the cheesecake bake. Make sure it's tightly wrapped so it does not fall off while you're transferring anything in or out of the oven!
  • for 12-15 minutes, until golden and fragrant. Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F.
  • for 1 hour and 45 minutes, until the edges are set. The center of the cheesecake may still be a little loose, and that's okay! It will continue to set as it sits. Turn off the oven, leaving the cheesecake in the oven for 1 hour while the oven cools. The residual heat of the oven will gently bake the cheesecake to completion. Remove the cheesecake from the oven & from the water bath and transfer to the refrigerator to set for 8-12 hours.
  • Run a knife around the edges of the springform pan before releasing it. Slice the cheesecake into 8-12 slices. Top with whipped cream, freshly grated nutmeg, & a drizzle of salted caramel as desired. Enjoy!

Nutrition Facts : Calories 695 calories, Sugar 53.2 g, Sodium 446 mg, Fat 40.2 g, SaturatedFat 22.1 g, TransFat 0 g, Carbohydrate 75.9 g, Fiber 1.8 g, Protein 10.5 g, Cholesterol 191.4 mg

CHEESECAKE WITH MEYER LEMON-GINGER CURD



Cheesecake With Meyer Lemon-Ginger Curd image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

8 whole graham crackers, broken into pieces
1 1/2 cups lightly crushed butter cookies
5 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
1 1/2 teaspoons vanilla extract
1 4-inch piece ginger, peeled
3 large eggs
1/2 cup sugar
1 tablespoon heavy cream
1/2 cup fresh Meyer lemon juice (from about 4 lemons)
2 tablespoons cold unsalted butter, cut into small pieces
Sliced strawberries, for serving

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
  • Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
  • Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
  • Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
  • Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.

GINGERBREAD CHEESECAKE



Gingerbread Cheesecake image

A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional---but it really adds a nice touch!

Provided by Kim

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 6h30m

Yield 16

Number Of Ingredients 20

aluminum foil
2 cups gingerbread cookie crumbs
¼ cup unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 cup dark brown sugar
⅓ cup unsulphured molasses
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
3 eggs, room temperature
1 cup heavy whipping cream
¼ cup confectioners' sugar, or to taste
½ teaspoon vanilla extract
½ teaspoon cinnamon, or to taste
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
  • Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
  • Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
  • Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
  • Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
  • Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
  • Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
  • Top cheesecake with whipped cream just before serving.

Nutrition Facts : Calories 359 calories, Carbohydrate 28 g, Cholesterol 112.4 mg, Fat 25.8 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 15.2 g, Sodium 204 mg, Sugar 19.4 g

CREAMY GINGER CHEESECAKE



Creamy Ginger Cheesecake image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 crumb-crust recipe , made with finely ground graham crackers and 1/2 teaspoon ground ginger
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup coarsely chopped crystallized ginger
1 1/2 tablespoons grated fresh ginger
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

  • Make crumb crust as directed, adding ground ginger to crust. Preheat oven to 350°F.
  • Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  • Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
  • Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
  • Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

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