½ cup crystallized ginger, dusted with a pinch cornstarch (to prevent pieces from lumping at the bottom of the cheesecake) Gingersnap Cookie Crust (recipe below) 1. In a large mixing bowl or bowl of a ...

For Crust: 2 cups finely ground gingersnap cookies (about 9 ounces) 2 tbsp. sugar ½ tsp. ground ginger ¼ cup (½ stick) unsalted butter, melted For Filling: 4 8-oz. packages cream cheese, room ...

Preheat oven to 350° F. Butter bottom and sides of 9-in springform pan. In food processor, pulse cookies until finely ground. Add butter and pulse until blended. Transfer to prepared pan and press ...

For a tart and tangy twist on a classic cheesecake, you're going to want to start adding this funky and ultra-creamy cheese ...

Almost 10 years ago, I hosted a very small Thanksgiving with my immediate family. It was my one and only hosting of this holiday, as we discovered Christmas Eve was ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Related story The Summer I Turned Pretty May Be Over, But The ...

The blondie base gets its sweet and tart flavors from white chocolate, cranberries, orange zest, and a hint of ginger, and it ...

Who can resist the cool, creamy topping of cheesecake on a crunchy biscuit base in the heat of summer? Whether you opt for the drier Italian style made with ricotta or the creamier New York version ...

AP- (By ELIZABETH KARMEL) -- Pumpkin is so popular today that there is hardly anything that hasn’t had a pumpkin variation. Some of them are no-brainers, others are so far-fetched that I don’t ...