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Ginger desserts: Christmas cheesecake plus Rachel Ray, Martha Stewart recipes

by root shed

You gotta love the Christmas holiday…Where else will you have a day where people actively encourage you to eat all manner of sweets like a good Christmas cheesecake? The rest of the year, you only hear about how foods like the ginger cheesecake in this article are “not on my diet.” Hum bug! This year I propose a new Christmas diet, one in which you’re allowed to eat all manner of ginger desserts.

Stop by my column during the month of December. I’ll be rolling out a free Android Christmas app as my way of saying ‘thank you!’ for reading my column.

I’ll Have Cheesecake with a Few Gingersnaps, Please!

If my cheesecake recipe doesn’t appeal to you so much, I have a few recommendations for you from Rachel Ray and Martha Stewart to name a few. Heck, I’ll even come over and help you eat them, because I’m just generous like that. Bon apetit!

  • Here are some links to Rachel Ray’s ginger cheesecake recipe.
  • And Martha Stewart recommends ginger cheesecake bars.
  • And a lemon ginger cheesecake made with gingersnap cookies from Epicurious! Yummy all of them!

Finally, you’ll find my recipe below. Delish!

Sweet ginger cheesecake

Ingredients

  • 1 ¼ c. graham cracker crumbs
  • 5 Tbsp melted butter
  • 8-oz of cream cheese
  • 1/3 c. sugar
  • 1 tsp vanilla
  • Nutmeg, a pinch
  • ½ c. candied ginger, chop it finely
  • 8-oz mascarpone cheese
  • 10-oz of whipped topping
  • Gingersnap crumbs

Instructions

  1. Combine the graham cracker crumbs along with some melted butter and press into a 10-inch pie pan. Use a springform pan and make sure you press evenly. This creates the crust.
  2. Put the crust in the freezer until you’re ready for it.
  3. Whip together the cream cheese, vanilla, candied ginger, sugar, and nutmeg. Do this in an electric mixing bowl until the mixture becomes smooth.
  4. Add in the whipped topping and the mascarpone cheese. Whip the mixture again until everything is completely mixed and the mixture takes on a fluffy consistency.
  5. Add the mixture to the crust, using a spoon. Fill the crust to the top.
  6. Crumble the ground gingersnap pieces on top for garnish.
  7. Store in the freezer. Allow the ginger cheesecake to thaw a bit before you serve it.

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More Christmas desserts:

  • Gingerbread house decorating ideas to inspire your imagination and taste buds! (Video)
  • To-die-for Christmas biscotti with candy cane crunch—Yummy! (Video)
  • M&M cookies: Christmas desserts your kids can’t resist!
  • Holiday popcorn gift basket ideas (Video)
  • Pumpkin pie recipe alternatives
  • Nutella chocolate cake recipe
  • Salted caramel hot cocoa: A sweet and salty treat for the holidays (Video)
  • Recipe for homemade cocoa and marshmallows (Video)
  • Avocado key lime pie made with yogurt
  • Minty ice cream lollipops with hard chocolate shell and peppermint sprinkles
  • Chocolate peppermint ice cream cake, easy chocolate cake ideas
  • Delicious chocolate desserts: Homemade chocolate pudding, Paula Deen lava cake
  • Healthy breakfast cookies recipes: Oatmeal, pumpkin, ginger, fruit and nut bars
  • Easter dessert and cookie ideas: Sugar cookies, Zimtsterne, pumpkin pies, candy
  • Easter cupcake ideas: Decorating kids’ cupcakes
  • Sugar cookie recipes for kids plus cookie decorating ideas (pictures)
  • Easy dutch oven dessert recipes: How to make baked apples in the dutch oven

Related

  • Serving pie: Tips plus Christmas pie recipes, Paula Deen, Martha Stewart (Video)
  • Martha Stewart’s pumpkin cheesecake recipe: Perfect for Thanksgiving
  • Cherry cheesecake topping for those holiday emergencies; easy cheesecake recipe
  • German Christmas recipes: Zimtsterne, strudel and other holiday desserts (Video)
  • Holly and Martha Stewart tips (Video)
  • Martha Stewart and Emeril Lagasse are sued over trademark infringement (Video)

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