Type what you have

Ingredients

• ✓ gingersnap cookie crumb
• white sugar
• butter
• salt

Instructions

1. 1 Grease a 9-inch springform pan.
2. 2 Combine gingersnap crumbs, sugar, melted butter, and salt in a bowl. Press onto the bottom and 1 inch up the sides of the prepared pan. Fill right away or chill crust for up to 2 hours.

By KRIS10JOY7

Ingredients

• ✓ gingersnap cookie crumb
• white sugar
• butter
• gelatin
• lime juice
• heavy cream
• white chocolate
• cream cheese
• sugar
• lime zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
10. 10 Enjoy!

By RB1953

Ingredients

• ✓ gingersnap cookie crumb
• butter
• white sugar
• pumpkin puree
• evaporated milk
• brown sugar
• egg
• cornstarch
• vanilla extract
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 To make the crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.
3. 3 Prebake the crust in the preheated oven until fragrant and lightly browned, 8 to 10 minutes. Remove from the oven and set aside to cool completely while you make the filling; keep the oven on.
4. 4 To make the filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.
5. 5 Pour filling into cooled crust. Bake until the edges are set and the center jiggles slightly when shaken, about 1 hour. Cool the pie completely on a wire rack before refrigerating, about 2 hours. Cooling too soon could make the crust soggy. Serve at room temperature or chilled.

By Deanna

Ingredients

• ✓ gingersnap cookie crumb
• brown sugar
• all-purpose flour
• butter
• egg yolk
• canola oil cooking spray
• cream cheese
• brown sugar
• white sugar
• pumpkin puree
• cinnamon
• ginger
• nutmeg
• allspice
• salt
• vanilla extract
• bourbon whiskey
• all-purpose flour
• egg
• egg yolk

Instructions

1. 1 Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
2. 2 Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
3. 3 Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
4. 4 Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
5. 5 Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
6. 6 Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
7. 7 Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
8. 8 Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
9. 9 Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

By John Mitzewich

Ingredients

• ✓ gingersnap cookie crumb
• butter
• mango
• cream cheese
• sugar
• cornstarch
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
3. 3 Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
4. 4 Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
5. 5 Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
6. 6 Bake in the preheated oven until set, 55 to 65 minutes.
7. 7 Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.

By SwtToothPriya

Ingredients

• ✓ gingersnap cookie crumb
• hazelnut
• brown sugar
• butter
• cream cheese
• brown sugar
• pumpkin
• heavy cream
• maple syrup
• vanilla extract
• cinnamon
• allspice
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
2. 2 Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3. 3 With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4. 4 Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

By Shelley

Ingredients

• ✓ gingersnap cookie crumb
• ✓ gingersnap cookie crumb
• ✓ gingersnap cookie crumb
• cooking spray
• ground beef
• onion
• water
• salt
• black pepper
• beef broth
• apple cider vinegar
• white sugar
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat rack with cooking spray.
2. 2 Combine ground beef, onion, ⅓ cup gingersnap crumbs, water, salt, and black pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop; place onto the prepared baking rack.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (71 degrees C), 18 to 20 minutes.
4. 4 Meanwhile, whisk beef broth, ½ cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
5. 5 Stir cooked meatballs and raisins into gravy; cover and simmer until flavors combine, about 10 minutes.

By lutzflcat