Vegan Cheesecake from Stale Ginger Snaps! #Shorts
The next time you have stale cookies, use them to make a base for vegan cheesecake! #zerowaste #cheesecake #vegancheesecake #foodwaste #scrappycooking
Rhubarb & Ginger Cheesecake
Love rhubarb but fed up with crumble, try my simple rhubarb & ginger cheesecake recipe perfect for summer or autumn. You can make a conventional cheesecake or serve it like l do in glasses.
Pear and Ginger Cheesecake Recipe - Quick Easy Healthy Cake Recipe
In This video i am going to show you Pear and Ginger Cheesecake Recipe.
This recipe is a simple and delicious idea.
Enjoy.
Thanks for watching and don't forget to like, comment and share.
James Martin's Ginger And Vanilla Cheesecake With Strawberry Sauce | This Morning
Pretty as a picture. Try James Martin's fast and delicious summer cheesecake, with no baking necessary!
No-Bake Gingerbread Cheesecake With The Domestic Geek | Eat the Trend
The holidays bring out some of our favorite desserts, and we're going to tackle this festive, no-bake gingerbread cheesecake. It's for any busy hostess planning a Winter party or for simply enjoying while sitting by the fireplace with your loved ones. We've teamed up with Sara Lynn from The Domestic Geek, and she's added one of our favorites (Oreos!) to the crust. Trust us; you're going to love this one.
Cinnamon Roll FAUX-nuts!
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No-Bake Gingerbread Cheesecake
From Sara Lynn Cauchon, The Domestic Geek
INGREDIENTS
For the crust:
12 pumpkin spice Oreos
For the filling:
16 ounces cream cheese, room temperature
1 14-ounce can sweetened condensed milk
2 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the garnish:
Whipped cream
Gingerbread men candies
DIRECTIONS
Place pumpkin spice Oreos into a food processor and pulse until they turn into a fine crumb. Divide filling between 4 serving glasses or bowls and press down gently to form a crust. Set aside.
Into a large bowl, add cream cheese and beat until smooth and creamy. Add in sweetened condensed milk, molasses, vanilla, cinnamon, ginger, nutmeg, and cloves. Continue mixing until smooth. Divide the mixture evenly into 4 glasses and then chill for at least 2 hours.
When ready to serve, top with whipped cream and gingerbread men candies.
Serves: 4
Cook Time: 2 hours 30 minutes
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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Maple Pear Cheesecake with Gingersnap Crust
This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
You can absolutely choose to leave out the pears and ginger root if you want a creamy and smooth cheesecake all the way through. I have added poached peaches that are soaked in a Bourbon Maple Sauce that make the perfect cheesecake topper!
If you are looking for a creative way to decorate this Maple Pear Cheesecake, check out my Candied Pears that look like Stained Glass at
The ingredients and quantities are shown here. The full written and printable recipe is available at globalbakes.com/maple-pear-cheesecake/
For the Poached Pears & Ginger Root:
2 to 3 pears, Bosc or Bartlett preferred, peeled and cored
480 mL (2 cups) water
400 grams (2 cups) granulated sugar
1 inch piece of fresh ginger root, peeled and diced
1 teaspoon ground cinnamon
For the Bourbon Maple Sauce:
240 mL (1 cup) REAL maple syrup
2 tablespoons butter, softened and cut in small pieces
60 mL (1/4 cup) heavy cream
1/4 teaspoon sea salt
1/2 to 1 tablespoon bourbon to taste
For the Gingersnap crust:
170 grams gingersnap crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
70 grams (5 tablespoons) butter, melted and cooled
For the Cheesecake:
680 grams (3 8-ounce blocks) cream cheese, full fat, at room temperature
125 grams (5/8 cup) brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature
125 grams (1/2 cup) sour cream, at room temperature
80mL (1/3 cup) real maple syrup
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