Spice in the Kitchen: Gingerbread Cheesecake!

I made Sabjimata's Eggless New York Style Cheesecake* for a family holiday party and it turned out awesome. Even the skeptics came back for seconds. To use up all the gingerbread my daughter and I made, I decided to holiday-ize it by creating a gingerbread pecan crust. It was a great combo. Visit Sabjimata for the recipe and check out the crust recipe below!

Gingerbread Crust for Cheesecake

  • 1.5 cups of pulverized gingerbread cookies (or gingersnaps)
  • 1/2 cup of pulverized pecans
  • 4 TB unsalted butter
  • 1/4 cup sugar (turbinado works great or evaporated vegan cane sugar)
  1. Finely crush cookies in a food processor. Put in medium sized bowl.
  2. Finely crush pecans in the food processor; combine pecans with cookie crumbs.
  3. Add melted butter and sugar to crumbs, combine until well mixed.
  4. Press into the bottom of a spring form pan. Bake at 350° for 10 minutes and let cool before filling with the cheesecake mixture.
*I halved the recipe that Sabjimata gives. You can use her full recipe, but you will need a decent-sized pan or you'll get some messy overflow.

1 comment:

  1. oh it looks so pretty...wish i could have a bite! hope you all had a lovely christmas.


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