Gingerbread Recipes

Ginger Pumpkin Cheesecake

Crust:

1 cup graham cracker crumbs or 8 cookie sheets
3 tbsp sugar
1/2 tsp ground ginger
1 egg
Cooking Spray

Filling:
1 8oz block cream cheese, softened (preferrably fat-free)
1 8oz block 1/3 less fat cream cheese, softened
3/4 cup sugar
1 tbsp vanilla
2 tsp fresh lemon juice
1/2 tsp ground ginger
1 can pumpkin (15 oz)
3 eggs
1 tbsp Demerara sugar

Preheat oven to 350F. Prepare crust by mixing ingredients in a bowl and blending well. Press crumbs into bottom of a 9 inch spring form pan coated with cooking spray. (Coat your hands with cooking spray to stop the crust from sticking to your fingers while pressing into the pan.) Back for 8 minutes and cool on a wire rack.

Reduce heat to 300F. Prepare filling by pulsing the cream cheese in a food processor until smooth. Add sugar, vanilla, lemon, ginger and pumpkin and process until smooth. Add eggs one at a time and pour cheese mixture into crust. Bake at 300F for 50 minutes or until almost set. Turn the oven off and open door. Let the cheesecake cool in oven for 30 minutes then cool and chill 8 hours. Sprinkle with the Demerara sugar before serving.

Pumpkin Gingerbread Snacking Cake

Combine sugar, eggs, pumpkin, oil and buttermilk until smooth. In a seperate bowl combine flour, baking soda, ginger, salt, cinnamon, nutmeg, cloves, allspice and baking powder; stir into pumpking mixture until blended.

Preheat oven to 350F. Pour cake into greated 9 inch square cake pan. Bake for 35 minutes or until top springs back when lightly touched. Cool on Rack. Dust with icing sugar.

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