Sunday, December 12, 2010

KITCHEN KREATIONS: Gingerbread Cheesecake Dessert

ginger cheesecake

I found this recipe on the back of the Gingerbread Cookie mix. It can also be found on the Betty Crocker website.
Let me tell you, if you are a fan of gingerbread, either as a cookie or in cake form and you love cheesecake like I do, then you will LOVE LOVE LOVE this dessert! It is so yummy. I give it a definite two thumbs up and will definitely be making it again.


1 pouch Betty Crocker gingerbread cookie mix
1 stick (1/2 cup) butter, softened
1 Tbsp water
1 egg

14 oz. sweetened condensed milk
8 oz. cream cheese, softened
1/3 cup fresh lemon juice
2 cups frozen whipped topping, thawed

  1. Heat oven to 375°. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
  2. Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
  3. Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  4. In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
  5. Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.


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