Gingerbread Dreams
Gingerbread Dreams
You may not think peppermint and gingerbread when you think about cheesecake, but what a combo! This is a delicious creation that certainly has a following! Try it, you'll like it.
Ingredients
For the Crust:
- 2 Cups ground ginger snap cookies
- 4 tbsp melted unsalted butter
- 4 tbsp ganulated sugar
- Pinch salt
For the Batter:
- 2 lbs cream cheese, room temperature
- 1 Cup granulated sugar
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 4 eggs, room temperature
For the Topping:
- Gingerbread Figures (see separate recipe)
- Crumbled peppermint candy or candy canes
Instructions
Start:
- Preheat oven to 350 degrees and spray or grease 10-inch spring form pan with butter.
For the Crust:
- In a medium bowl, mix together the ginger snap crumbs, sugar, melted butter and salt until combined. With your clean hand, press the mixture onto the bottom of the pan, using the palm of your hand or the bottom of a glass.
For the Batter:
- In a large bowl using a hand mixer or the bowl of a standmixer, beat the softened cream cheese until whipped-about 3 minutes then scrape down the sides of the bowl. Add the sugar and mix until no lumps remain, about1-2 minutes, scraping down the sides of the bowl again. Add the ground ginger, vanilla extract and peppermint extract, mix for about 30 seconds, then scrape down the bowl again. Add the eggs, one at a time, until mixed, scraping down the sides after each egg, making sure there are no lumps, about 30 seconds after the addition of each egg. Pour the batter into the prepared crust and k=bake at 350 degrees for 50 minutes. Check the cake and turn – it will be wobbly and that's okay. Bake for another 10-20 minutes. It will set as it cools on the counter and when refrigerated.Once chilled and just before serving, add the toppings.SEASONAL ADAPTATION: Use bunny-shaped cookie cutter to make the cookies topping the cheesecake, an instant Easter delight!
Notes
For the peppermint candy or candy cane topping, just place the candy in a plastic bag over a kitchen dish towel and use a rolling pin and roll over the bag to break up the candy OR use a kitchen meat tenderizing ‘hammer’ to break apart the candy. Please be careful not to damage your kitchen counter!
