Type what you have

Ingredients

• ✓ gingersnap cookie
• beef stew meat
• onion
• beef broth
• red wine vinegar
• bay leaf
• egg noodle
• brown sugar
• parsley

Instructions

1. 1 Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.
2. 2 Cook on Low for 7 to 9 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
4. 4 Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

By Jamie_LBGC

Ingredients

• ✓ gingersnap cookie
• ✓ gingersnap cookie
• all-purpose flour
• all-purpose flour
• almond flour
• baking powder
• butter
• butter
• white sugar
• brown sugar
• egg
• rum extract
• heavy cream
• raspberry jam
• icing sugar
• egg white

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
2. 2 Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
3. 3 Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
4. 4 Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
6. 6 Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

By Annleih

Ingredients

• ✓ gingersnap cookie
• beef round steak
• salt
• black pepper
• vinegar
• carrot
• onion
• peppercorn
• clove
• bay leaf
• parsley
• all-purpose flour
• butter
• sugar

Instructions

1. 1 Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
2. 2 Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a medium bowl; pour over beef. Cover the dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days.
3. 3 Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
4. 4 Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover the Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
5. 5 Stir gingersnap crumbs and sugar into liquid in the Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

By Jerry

Ingredients

• ✓ gingersnap cookie
• beef rump roast
• onion
• red wine vinegar
• water
• salt
• black pepper
• sugar
• clove
• bay leaf
• all-purpose flour
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
2. 2 Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. 3 Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
4. 4 Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
5. 5 Remove beef to a platter and slice.
6. 6 Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.

By Chris Simpler

Ingredients

• ✓ gingersnap cookie
• red wine vinegar
• red wine
• onion
• carrot
• bay leaf
• allspice
• clove
• black peppercorn
• salt
• rump roast
• butter
• vegetable oil
• all-purpose flour
• sugar

Instructions

1. 1 In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
2. 2 Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
3. 3 Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

By Jean

Ingredients

• ✓ gingersnap cookie
• celery
• carrot
• onion
• beef chuck roast
• peppercorn
• juniper berry
• bay leaf
• clove
• garlic
• salt
• white sugar
• lemon
• onion
• cider vinegar
• red wine
• water

Instructions

1. 1 Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. 2 Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. 3 Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4. 4 Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. 5 Slice roast; serve with vegetables and gravy.

By kateshort

Ingredients

• ✓ gingersnap cookie
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
4. 4 Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
5. 5 Press mixture into the bottom of a 9-inch springform pan.
6. 6 Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
7. 7 Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.

By ProudMomma89

Ingredients

• ✓ gingersnap cookie
• brown sugar
• butter
• ground ginger
• cream cheese
• egg
• white sugar
• lemon juice
• lemon extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
4. 4 Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
5. 5 Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
6. 6 Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

By pho1962

Ingredients

• ✓ gingersnap cookie
• cream cheese
• white sugar
• egg
• lemon extract
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
2. 2 Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
3. 3 Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

By pho1962

Ingredients

• ✓ gingersnap cookie
• chicken breast
• coconut milk
• breadcrumb
• coconut
• egg
• butter

Instructions

1. 1 Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
4. 4 Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

By katz

Ingredients

• ✓ gingersnap cookie
• sugar
• butter
• pumpkin puree
• sugar
• salt
• ginger
• cinnamon
• nutmeg
• whipped topping
• vanilla ice cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
3. 3 In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
4. 4 Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

By Carolyn

Ingredients

• ✓ gingersnap cookie
• pumpkin puree
• almond milk
• white sugar
• egg
• molasses
• cornstarch
• cinnamon
• ginger
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
2. 2 Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
3. 3 Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.

By Bev

Ingredients

• ✓ gingersnap cookie
• sweet potato
• butter
• lemon juice
• miniature marshmallow

Instructions

1. 1 Combine sweet potatoes, butter, and lemon juice in a large saucepan over medium heat. Break gingersnap cookies into sweet potatoes mixture; cook, stirring occasionally, until thick, about 15 minutes.
2. 2 Spread desired amount of marshmallows over sweet potato mixture. Off heat, cover with a lid until marshmallows melted, about 5 minutes. Serve warm.

By Rhonda

Ingredients

• ✓ gingersnap cookie
• peach
• canola oil
• brown sugar
• vanilla fat-free frozen yogurt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush peach halves with canola oil.
3. 3 Cook on the preheated grill until tender and warmed through, about 10 minutes.
4. 4 Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.
5. 5 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

By EJNewman

Ingredients

• ✓ gingersnap cookie
• pecan
• butter
• cream cheese
• white sugar
• egg
• vanilla extract
• pumpkin puree
• evaporated milk
• pumpkin pie spice
• salt
• white sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
4. 4 Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
5. 5 Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
6. 6 Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

By NFADER

Ingredients

• ✓ gingersnap cookie
• all-purpose flour
• milk
• peanut butter
• butter
• sugar
• egg
• baking powder
• ginger
• salt
• cinnamon

Instructions

1. 1 Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
2. 2 Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Jessiebug

Ingredients

• ✓ gingersnap cookie
• amaretto liqueur
• molasses
• allspice
• pumpkin pie spice
• ice
• vodka
• irish cream liqueur

Instructions

1. 1 Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
2. 2 Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.

By Sandra Garth

Ingredients

• ✓ gingersnap cookie
• all-purpose flour
• brown sugar
• walnut
• pecan
• slivered almond
• old-fashioned oatmeal
• butter
• pear
• sugar
• ginger
• clove
• cornstarch

Instructions

1. 1 Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
2. 2 Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
3. 3 Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ gingersnap cookie
• pumpkin puree
• egg
• white sugar
• milk
• salt
• pumpkin pie spice
• butter
• gelatin
• water
• white sugar

Instructions

1. 1 Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
2. 2 In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
3. 3 Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
4. 4 Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
5. 5 Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

By Jennifer Powell

Ingredients

• ✓ gingersnap cookie
• vanilla yogurt
• amaretti cookie
• butter
• cream cheese
• white sugar
• vanilla extract
• cinnamon
• ginger
• cardamom
• salt
• egg
• caramel sauce

Instructions

1. 1 Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
4. 4 Bake in the preheated oven until golden, about 12 minutes.
5. 5 Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
6. 6 While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
7. 7 Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
8. 8 Let cool completely and remove from pan. Serve with caramel sauce.

By LaurasFaves

Ingredients

• ✓ gingersnap cookie
• margarine
• goat cheese
• white sugar
• egg
• coconut milk
• coconut milk
• all-purpose baking flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer.
3. 3 Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust.
4. 4 Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

By MATHGOD

Ingredients

• ✓ gingersnap cookie
• dark chocolate chip
• ginger
• cinnamon
• black pepper
• salt
• cayenne pepper
• heavy cream
• dark chocolate chip

Instructions

1. 1 Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
2. 2 Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
3. 3 Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
4. 4 Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

By John Mitzewich

Ingredients

• ✓ gingersnap cookie
• pecan
• butter
• cream cheese
• white sugar
• vanilla extract
• egg
• pumpkin
• cinnamon
• nutmeg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.
3. 3 Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture.
4. 4 Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.
5. 5 Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
6. 6 Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.
7. 7 Serve and enjoy!

By Renee

Ingredients

• ✓ gingersnap cookie
• cooking spray
• pecan
• butter
• cream cheese
• white sugar
• egg
• vanilla extract
• pumpkin puree
• pumpkin pie spice blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
2. 2 Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
3. 3 Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
4. 4 Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
5. 5 Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
6. 6 Pour about 1/2 of the batter into a different bowl and set aside.
7. 7 Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
8. 8 Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
9. 9 Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
10. 10 Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
11. 11 Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
12. 12 Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
13. 13 Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
14. 14 Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.

By Smart Cookie

Ingredients

• ✓ gingersnap cookie
• coconut
• butter
• cream cheese
• sweetened condensed milk
• egg
• lime zest
• lime juice
• coconut extract
• mango
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Ingredients

• ✓ gingersnap cookie
• pecan
• brown sugar
• pumpkin pie spice
• butter
• pumpkin puree
• cream cheese
• vanilla extract
• milk
• vanilla pudding mix
• non-dairy whipped topping

Instructions

1. 1 Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
2. 2 Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
3. 3 Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
4. 4 Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
5. 5 Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
6. 6 Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

By Julie G