Ginger Cheesecake Dessert

Ginger Cheesecake Dessert
70 min.
15
364kcal

Suggestions


Indulge your taste buds with a delightful twist on a classic dessert: Ginger Cheesecake Dessert! This scrumptious treat combines the warm, spicy notes of gingerbread with the creamy richness of cheesecake, creating a harmonious blend that is sure to impress your family and friends. Perfect for gatherings or a cozy night in, this dessert is not only delicious but also easy to prepare, making it a fantastic choice for both novice and experienced bakers alike.

With a preparation time of just 70 minutes, you can whip up this delectable dessert without spending all day in the kitchen. The recipe yields 15 generous servings, making it ideal for parties, potlucks, or simply satisfying your sweet cravings. Each slice is a delightful balance of flavors, featuring a buttery gingerbread crust topped with a luscious cream cheese filling, all finished off with a sprinkle of crumbled cookies for that extra touch of sweetness and texture.

Not only is this Ginger Cheesecake Dessert a feast for the palate, but it also boasts a reasonable calorie count of 364 kcal per serving, allowing you to enjoy a slice (or two!) without the guilt. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone asking for seconds. Trust us, this is one recipe you won’t want to miss!

Ingredients

  • 0.5 cup butter softened
  • pouch basic cookie mix 
  • oz cream cheese softened
  •  eggs 
  • 0.3 cup juice of lemon fresh
  • 14 oz condensed milk sweetened canned (not evaporated)
  • tablespoon water 
  • cups non-dairy whipped topping frozen thawed

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375F. 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.
  3. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar.
  4. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
  5. Meanwhile, press remaining dough in pan.
  6. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  7. In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping.
  8. Spread over cooled cookie base.
  9. Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Nutrition Facts

Calories364kcal
Protein5.5%
Fat46.73%
Carbs47.77%

Properties

Glycemic Index
5.87
Glycemic Load
9.01
Inflammation Score
-4
Nutrition Score
3.8404348071503%

Flavonoids

Eriodictyol
0.26mg
Hesperetin
0.78mg
Naringenin
0.07mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:363.89kcal
18.19%
Fat:18.79g
28.91%
Saturated Fat:7.49g
46.79%
Carbohydrates:43.21g
14.4%
Net Carbohydrates:42.36g
15.4%
Sugar:33.04g
36.72%
Cholesterol:35.38mg
11.79%
Sodium:198.62mg
8.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.98g
9.95%
Vitamin A:567.93IU
11.36%
Vitamin B2:0.18mg
10.6%
Calcium:101.18mg
10.12%
Phosphorus:98.5mg
9.85%
Selenium:6.36µg
9.09%
Potassium:155.91mg
4.45%
Vitamin B5:0.34mg
3.43%
Fiber:0.86g
3.42%
Vitamin C:2.8mg
3.4%
Vitamin B12:0.2µg
3.39%
Vitamin E:0.5mg
3.31%
Vitamin B1:0.04mg
2.79%
Zinc:0.38mg
2.5%
Magnesium:9.85mg
2.46%
Folate:7.11µg
1.78%
Vitamin B6:0.03mg
1.61%
Iron:0.25mg
1.4%
Vitamin B3:0.22mg
1.08%