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Ingredients

• ✓ gingersnap cookie crumbs
• brown sugar
• butter
• cornstarch
• water
• blueberry
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to to 350 degrees F (175 degrees C) with an oven rack in center position.
2. 2 Combine gingersnap crumbs, brown sugar, and butter in a bowl; press into bottom and up the sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven on the center rack until just set, 3 to 4 minutes (do not overbake or crust will be too hard to cut). Cool.
4. 4 Stir cornstarch and water together in a saucepan until smooth; add 1 ½ cups blueberries and white sugar. Bring to a boil over medium heat, stirring until thickens, 1 to 2 minutes. Off heat, stir in remaining 2 ½ cups blueberries and lemon juice.
5. 5 Pour blueberry filling into crust; refrigerate until set, at least 1 hour.

By GirlNextDoor

Ingredients

• ✓ gingersnap cookie crumbs
• gingerbread cake mix
• water
• egg
• vanilla pudding mix
• eggnog
• heavy cream
• white sugar
• vanilla extract
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.
2. 2 Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.
3. 3 Meanwhile, place pudding mix in a large bowl; whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.
4. 4 Whip cream in a separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
5. 5 Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.

By Jen Graham

Ingredients

• ✓ gingersnap cookie crumbs
• butter
• cream cheese
• white sugar
• cocoa powder
• sour cream
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
3. 3 Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
5. 5 Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.

By Rebekah Rose Hills