Gluten Free Ginger Bread Cheesecake With A Ginger Bread Crust Recipes
GLUTEN FREE GINGER BREAD CHEESECAKE WITH A GINGER BREAD CRUST
A delicious gluten free reimagination of cheesecake- perfect for any fall or winter party. Excellent for the holiday season but I cook this all year around! I adapted a recipe for Mini gingerbread cheesecakes that I found on Buzzfeed (https://www.buzzfeed.com/nickguillory/mini-gingerbread-cheesecakes?utm_term=.kv38xdgmG#.af4YeqO81) but the filing recipe is perfect for a cheesecake you may make at home. I made a gluten free crust from gf ginger bread cookies. No need to change measurements of the filing to adapt to the cheesecake.
Provided by Dev2624
Categories Cheesecake
Time 3h45m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Making the Crust:.
- Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
- Preheat the oven to 350 degrees F.
- Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag) and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
- Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
- Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
- Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
- Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes), pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
- For the Filing and Pie:.
- Cool the oven down to 300˚F/150˚C.
- In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
- Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
- Pour the mixture over the cooled gingersnap crust in the pie pan.
- Bake for 20-25 minutes.
- Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 547.5, Fat 50.2, SaturatedFat 28.6, Cholesterol 198, Sodium 459.3, Carbohydrate 17.5, Fiber 0.1, Sugar 15.4, Protein 8.7
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