Friday, August 26, 2011

gingerbread cheesecake

When I was looking for a dessert for family night,  I came across this recipe and thought I would try it out.


The recipe is for your favorite gingerbread cookie.  You bake some of the cookie dough  into cookies to crumble on top about 5-6.  Then you put some of the cookie dough in the bottom of a 9 X 13 to form the crust.  Then bake it according to the directions  of your recipe. BUT after I made this I thought you could really just make a “graham cracker” type crust with a bag of gingersnaps and butter.  Then crumble some of the leftover cookies on the top when you were done.  If I ever make this again, I would do it like that.


The cheesecake part is

14 oz. of sweetened condensed milk

8 oz. of cream cheese softened

1/3 cup of lemon juice

2 cups of cool whip thawed

Mix the first three ingredients together until well blended and then fold in the cool whip. Refrigerate for at least and hour. It really does taste better cold.  I would also like to try this recipe with a baked cheese cake.




Unknown said...

This looks delicious! Just discovered your blog and I see a ton of things I love :)

Chef in Training said...

Oh yum! This looks so good! Gingerbread + cheesecake I bet is an amazing combination! Thanks for sharing!

I would love it if you would share this and/or any other projects you have been up to at Tuesday Talent Show at Chef In Training Tomorrow! Plus there is going to be a fun giveaway too! Thanks so much and I hope to see you there!

Jerri at Simply Sweet Home said...

This looks delicious! Thanks for linking up for Friday Favorites. I just added this to my pinterest!

Camille said...

This is such a great recipe! I never thought of using gingerbread as a crust! I will definitely be making this for the upcoming holiday season! :) Thanks so much for linking up to Strut Your Stuff last weekend! We would LOVE to have you come back and link up more of your great projects tomorrow!
Camille @