Lemon Gingersnap Cheesecake Dessert

Name: Lemon Gingersnap Cheesecake Dessert
Prep time: 35 min
Total time: 6 h
Yield: 16 servings
Ingredients: Crust; 40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed; 1/3 cup Land O Lakes® Butter melted; 1/3 cup sugar; Filling; 3 (8-ounce) packages cream cheese, softened; 1 cup sugar; 2 tablespoons all-purpose flour; 2 tablespoons freshly grated lemon zest; 3 tablespoons lemon juice; 3 large Land O Lakes® Eggs; Topping; 1 cup Land O Lakes® Heavy Whipping Cream; 1/4 cup powdered sugar; 1/2 teaspoon ground ginger, if desired; Crushed gingersnaps, if desired

This cheesecake-style dessert has a great lemon and ginger flavor.

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35 min

Prep Time

6 hrs

Total Time

servings

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Ingredients

Crust

40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed

¹/₃ cup Land O Lakes® Butter, melted

¹/₃ cup sugar

Filling

3 (8-ounce) packages cream cheese, softened

1 cup sugar

2 tablespoons all-purpose flour

2 tablespoons freshly grated lemon zest

3 tablespoons lemon juice

3 large Land O Lakes® Eggs

Topping

1 cup Land O Lakes® Heavy Whipping Cream

¹/₄ cup powdered sugar

¹/₂ teaspoon ground ginger, if desired

Crushed gingersnaps, if desired

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well. Press onto bottom of ungreased 13x9-inch glass baking pan.
STEP 3

Beat cream cheese in bowl until creamy. Add all remaining filling ingredients except eggs. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Pour mixture over crust.
STEP 4

Bake 22-25 minutes or until cheesecake is set 1 inch from edges. Cool at room temperature 2 hours. Refrigerate at least 3 hours.
STEP 5

Combine all topping ingredients except crushed gingersnaps in bowl; beat at high speed until stiff peaks form.
STEP 6

Cut cheesecake into individual servings; place each onto dessert plate. Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.

Tip #1

- Use a food processor to crush the cookies into fine crumbs.

Tip #2

- You will need two lemons to make this dessert.

390 Calories

27 Fat (g)

110 Cholesterol (mg)

290 Sodium (mg)

35 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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