[RBJ] How to bake THIN CRISPY GINGERSNAPS - Very Easy! #1
In this one minute video I'm going to show you all how to bake delicious thin crispy gingersnaps! Unfortunately I made a little mistake and used baking spray instead of a baking sheet (I didn't have a baking sheet atm and I thought it would work) and because of that the cookies stuck to the plate! And I had to scratch them off. So use a baking sheet pleasee! Otherwise you will only have crumbles. ;)
See you next time!
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 Make Chocolate Swirl Pumpkin Pie with a Gingersnap Crust | Holiday Pie Recipe
Learn how to make chocolate pumpkin pie with a gingersnap crust! Traditional pumpkin pie filling swirled with chocolate layered on a spicy, crunchy gingersnap crust! A delicious, chocolate twist on classic pumpkin pie. The perfect recipe for Thanksgiving, Christmas or any winter holiday!
The full chocolate pumpkin pie recipe:
My brown butter gingersnap cookie recipe:
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Pumpkin Cheesecake with Gingersnap Crust
An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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RECIPE:
INGREDIENTS
CRUST:
50 Gingersnaps
1/4 cup granulated sugar
7 Tablespoons unsalted butter melted
CHEESECAKE:
3 8 ounce packages cream cheese, room temperature
5 large eggs room temperature
1 15 ounce can pumpkin puree
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 cup all-purpose flour
1/2 teaspoon salt
Whipped Cream , for serving
INSTRUCTIONS
Preheat the oven to 350°. Position the rack in the lower third of the oven.
Wrap a 10-inch springform pan with a few layers of aluminum foil, making sure that the foil tightly covers the seam of the pan and reaches more than halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
Grind the cookies in a food processor. Pour the cookie crumbs into the melted butter along with 1/4 cup sugar. Stir with a fork to combine. Press the mixture in the bottom and halfway up the sides of the springform pan. Bake 10 minutes. Transfer to a rack to cool and lower the oven temperature to 325°F.
Make sure ALL your ingredients are room temperature to avoid lumps!
Beat the cream cheese and remaining 1 1/2 cups sugar with an electric mixer. (I prefer using my stand mixer for this.) Beat in the eggs, pumpkin, vanilla, flour, pumpkin pie spice and salt and continue mixing until combined and very few lumps remain, about 2 minutes with a stand mixer.
Meanwhile, set 4 cups of water to boil in a kettle or on the stove or microwave (this is for the water bath).
Place the prepared crust into a large roasting pan (the kind you bake a turkey in). Pour the cheesecake onto the prepared crust. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the springform pan.
Bake the cheesecake until the center is still slightly wobbly but the edges are firm to the touch, about 75 minutes. Turn off the oven and crack the oven door and let the cheesecake sit, undisturbed, for one hour.
Transfer the roasting pan with the cheesecake to a rack and let it cool for 45 minutes. Remove the springform pan, remove the foil, and let the cheesecake cool on the rack for about 3 hours. Run a knife around the edges to loosen and wrap with plastic wrap. Refrigerate overnight. When ready to serve, remove the springform pan sides and slide onto a serving platter.
Serve with whipped cream.
RECIPE NOTES
If substituting spices for the Pumpkin Pie Spice, use: 2 teaspoons ground cinnamon, 3/4 teaspoons each ground nutmeg and ground cloves and 1/2 teaspoon ground ginger.
Pumpkin Pie with Gingersnap Crust
This pie won't last long over holiday season!
Pumpkin Pie with a Gingersnap Crust
This snappy cookie crust adds a wallop of flavor to your classic pumpkin pie. The gingersnaps enhance the spice of the pumpkin filling and the cinnamon whipped cream is the gilded lily on top of an already decadent dessert. GET THE RECIPE ►►
INGREDIENTS
For the crust:
8 ounces gingersnap cookies (about 32 cookies)
1/4 cup melted butter (1/2 stick)
For the pie:
1 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin purée
1 cup heavy cream
1/4 cup packed brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
1 pinch sea salt (for topping)
1 cup heavy cream (for whipped cream)
3/8 cup powdered sugar (for whipped cream)
1/2 teaspoon cinnamon (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.