Cheesecake two ways Plain with Vanilla Crumb Crust, and Amoretto with Ginger Snap
Recently, I received a request for a couple of cheesecakes, for our men and women in blue. Instead of making two traditional cakes, I decided, to add a little variety, with few extra ingredients, to give them a twist. In this video, I will show you an easy way, to make a Plain, Vanilla Cheesecake, with a vanilla, cookie crumb crust, and an Amoretto cheesecake, with a ginger snap crust, and a peach, ginger, amoretto topping. Yummm
How to Bake a Ginger Snap Pie Crust: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Bake a Ginger Snap Pie Crust! #gingersnap #pie #piecrust
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GINGERSNAP PIE CRUST | 1-Minute Video!
GINGERSNAP PIE CRUST – 1-Minute Video! – Whether you’re making a favourite cheesecake recipe, a tangy lime pie, mini tarts or another sweet treat, let this exceptional GINGERSNAP PIE CRUST be your base.
We also amped up the flavour quotient with this simple pie crust recipe by adding ground ginger into the mix. The results are fabulous – the taste, a sensation.
Here’s how to make a GINGERSNAP PIE CRUST:
INGREDIENTS
2 C of ground gingersnap cookies, approximately 14 cookies
3 T of granulated sugar
1 teaspoon of ground ginger
a pinch of salt
6 T of butter, melted
INSTRUCTIONS
1) Preheat oven to 350°F. Crush and pulse the gingersnap cookies in a food processor to a course-ground consistency.
2) Add the sugar, ground ginger and salt. Mix together gently. Stir in the melted butter and incorporate fully.
3) Transfer this mixture into a 9-inch pie plate. Distribute the mixture out evenly tamping it down gently on the bottom and sides of the plate.
4) Bake in the oven for 10 minutes to set.
5) Continue, using this crust as directed in your favourite pie recipe.
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Cream Cheese Pumpkin Pie with Gingersnap Crust is SO easy, creamy, & DELICIOUS! | Bessie Bakes
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
Take your pumpkin pie recipe to the next level with cream cheese and a crunchy and flavorful gingersnap crust. It's so fluffy and delicious!!
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Pumpkin Cheesecake Bars with Gingersnap Crust
#entertainingwithbeth #CookingChannel #pumpkincheesecake
These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
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PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here*
INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour
Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed:
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)
Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter
METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.
Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.
In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.
Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.
Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST | light & creamy, the best ever!
✨PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST✨Thanksgiving is just around the corner! If you’re still searching for the perfect dessert, look no further than this!
Made & loved by thousands, it’s literally the BEST – rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a spiced gingersnap crust.
The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!
For the gingersnap crust:
14 oz crispy gingersnap cookies
1 Tbsp brown sugar
½ C unsalted butter, melted
For the pumpkin cheesecake:
32 oz cream cheese, at room temperature
¼ C sour cream, at room temperature
2 ½ C granulated sugar
One (1) 15-oz can pumpkin puree
6 large eggs
1 Tbsp pure vanilla extract
1 heaping Tbsp pumpkin pie spice
For serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel
Head to PWWB or Google “PWWB Pumpkin Cheesecake” for the full recipe! If you try it, please leave a star rating & review on the blog post. We love hearing from you!????????
#pumpkincheesecake #thanksgivingdessert #thanksgivingrecipes #pumpkinrecipes