Ginger Streusel-Topped Cheesecake |
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Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 8 |
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This easy dressed-up cheesecake is topped with big chunks of crunchy gingersnap streusel. Serve it warm from the oven, and scoop it into dessert bowls. Ingredients:
1 cup coarsely crushed gingersnaps (we tested with nabisco) |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup all-purpose flour |
1 tablespoon finely chopped crystallized ginger |
1 (30-ounce) frozen new york style cheesecake (we tested with sara lee) |
Directions:
1. Combine first 5 ingredients, mixing well with a spoon. Sprinkle streusel over top of frozen cheesecake. Bake at 425° for 16 to 19 minutes or until streusel is browned. Scoop warm cheesecake into serving bowls.
2. Ginger Streusel-Topped Pumpkin Pie: Prepare topping as directed for cheesecake. Sprinkle topping over a small deli-baked pumpkin pie. Bake again at 425° for 18 to 20 minutes to brown the streusel. Let stand 15 minutes. Slice to serve. Yield: 8 servings.
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