Lemon Gingersnap Cheesecake Dessert Recipe

Name: Lemon Gingersnap Cheesecake Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed; 1/3 cup Land O Lakes Butter, melted; 1/3 cup sugar; 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 Land O Lakes Eggs; 1 cup Land O Lakes Heavy Whipping Cream; 1/4 cup powdered sugar; 1/2 teaspoon ground ginger, if desired; Crushed gingersnaps, if desired

Servings: persons

40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed
1/3 cup Land O Lakes Butter, melted
1/3 cup sugar
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 Land O Lakes Eggs
1 cup Land O Lakes Heavy Whipping Cream
1/4 cup powdered sugar
1/2 teaspoon ground ginger, if desired
Crushed gingersnaps, if desired

1
Heat oven to 350F.
2
Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well.
3
Press onto bottom of ungreased 13x9-inch glass baking pan.
4
Beat cream cheese in bowl until creamy.
5
Add all remaining filling ingredients except eggs.
6
Beat at medium speed until creamy.
7
Add eggs; continue beating until well mixed.
8
Pour mixture over crust.
9
Bake 22-25 minutes or until cheesecake is set 1 inch from edges.
10
Cool at room temperature 2 hours.
11
Refrigerate at least 3 hours.
12
Combine all topping ingredients except crushed gingersnaps in deep bowl; beat at high speed until stiff peaks form.
13
Cut cheesecake into individual servings; place each onto dessert plate.
14
Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.

1825

kcal

Calories

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed, 1/3 cup Land O Lakes Butter, melted, 1/3 cup sugar, 3 (8-ounce) packages cream cheese, softened, and more.

Yes, Lemon Gingersnap Cheesecake Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Gingersnap Cheesecake Dessert

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