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Results 11 - 20 of 47 for cheesecake gingersnap
Combine over hot, not boiling water until morsels melt and mixture is smooth. Remove from heat, set aside. Mix well. Pat firmly into 9 inch ...
Line twelve (2 1/2 inch) ... tablespoons sugar. Remove cheesecakes from oven. To peach with ... Can be frozen up to 1 month. Makes 12 servings.
Preheat oven to 350°F. Butter ... medium bowl, toss gingersnap crumbs with melted butter until ... of pan. Pour cheesecake batter into prepared pan and ... Remove pan with spatulas.
Preheat oven to 350°F. Place ... large bowl. Add gingersnap crumbs and mix. Pour in ... overnight. Top with sweetened whipped cream and almonds.
Combine crumbs, pecans and melted butter; press onto bottom and up 1 1/2-inches up the sides of a 9-inch spring-form pan. Bake at 350°F ...
(This one is great in the fall and is most delicious.) Preheat oven 325 degrees. Crust: Toss crust ingredients together. Press firmly and ...
CRUST: Combine crumbs and butter. Press mixture into bottom and 1 inch up sides of an 8-inch springform pan. Set aside. FILLING: In large ...
For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, ... into mounds atop cheesecake. Garnish with toasted chopped ... 12 to 16 servings.
Preheat oven to 325 degrees. ... liners. Press a gingersnap into the bottom of each. ... room temperature. Remove cheesecakes from pan and chill. If ... Recipe can be doubled.
Combine crumbs, pecans, and butter; press onto bottom and 1 1/2 inches up sides of 9 inch spring-form pan. Bake at 350 degrees for 10 ...
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