Cheesecake is one of my favorite desserts to make lately. There are so many variations! However, some of my family enjoy plain cheesecake best. I can certainly make a simple plain cheesecake, but sometimes something else sounds more exciting! So for Christmas, I thought a ginger cookie crust with a plain cheesecake would be a simple but yummy variation, so Cheesecake with a Ginger Cookie Crust (Gluten Free) became a recipe!
Everyone loved this one. I also made a pumpkin variation with the same cookie crust that others loved. I made this for Thanksgiving along with some mini berry cheesecakes, but the pumpkin swirl was also a hit!
With this plain cheesecake you can top with anything you like or change out to a traditional graham cracker crust or a gluten free graham cracker crust.
Gluten free graham crackers
It’s amazing that there are some great options for purchasing gluten free graham crackers. Pamela’s Gluten Free Graham Crackers have delicious taste and Schar Gluten Free Honeygrams are also very good. You can find them in most supermarkets or at Amazon. Pamela’s Products Gluten-Free Graham Crackers Honey — 7.5 oz (Pack of 2) for $21.50, but singularly in the market for arount $5.99. Sometimes though, I don’t want to run to the store for these or spend the extra money on them.
Creating a comparable variation that can be used instead of the purchased graham crackers was a goal. While most crusts also contain additional sugar and butter, this crust is just baked ginger cookies pressed into the greased pan.
The cookies I used
For this cheesecake, I used my Gluten Free Soft Honey Ginger Cookie recipe. Now, these cookies are perfect to make anytime! You can freeze them in balls sealed in airtight containers or in ziplock bags for ease. Then bake them as you want several warm or fresh cookies.
For this recipe, you can bake the cookies a few days in advance before making the cheesecake. This makes your cheesecake come together very easily. It doesn’t matter if the cookies get a little firmer before making your cheesecake.
Of course, you have to make sure you have enough cookies left after baking, to make the crust for our Cheesecake with a Ginger Cookie Crust!
What do you add to the cookies to make the crust?
Nothing! The crust is super easy, because literally you just press these soft cookies into the parchment lined and greased springform pan. I broke them into a few pieces to make it easier to press them into the pan. Yep, it’s that easy. I actually tried a version adding butter to the cookie crust, but the pressed cookies alone was much better.
Do you have a favorite cheesecake? Some of our family like them topped with chocolate and berries and chocolate while others prefer plain, as I said. So often we make either mini 4″ cheesecakes with several variations or we have a plain cheesecake with a multitude of cheesecake toppings. That way, everyone can enjoy their favorite.
Now, this new Cheesecake with a Ginger Cookie Crust has become a new favorite! I hope you’ll agree!
~ Laura
Cheesecake with a Ginger Cookie Crust
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 8" springform pan
- parchment paper
- wire rack
Ingredients
- 3 large eggs
- 1 large egg yolk
- 2 pks (8 oz each) cream cheese, whole fat
- ½ cup packed brown sugar
- ⅜ cup white sugar
- 1 cup plain Greek yogurt
- 1½ teaspoons Molina Reserve Pure Vanilla or other gf vanilla
- 5 teaspoons Bob's Red Mill 1 to 1 Gluten Free Baking Flour or brown rice flour, gf
Cheesecake Crust
- 5-6 Gluten Free Soft Honey Ginger Cookies (3.5-4" cookies) Recipe link above
Sugared Cranberries and Rosemary
- ⅛ cup boiling water
- ¼ cup white sugar
- ½ cup fresh cranberries rinsed and dried
- 5-6 sprigs rosemary rinsed and dried
- ¼ cup sugar to roll the cranberries and rosemary in
Whipped Cream
- 1 cup heavy cream
- 1 tbsp white sugar
- 1 teaspoon vanilla, gf
Instructions
Cheesecake Crust
- Make the cookie recipe prior to making the cheesecake. Bake the cookies as directed in the recipe and cool completely. Store in a sealed container until ready to proceed making cheesecake. This step can be done 1-2 days in advance.
- Preheat the oven to 325℉.
- Line an 8" springform pan with parchment and lightly grease with spray oil or butter. Break the cookies to fit into the pan, pressing firmly into the pan evenly. Bake for 5 minutes. Remove from the oven.
Cheesecake Filling
- Turn the oven down to 300℉.
- To the stand mixer or to a large bowl, add the eggs, egg yolk, and sugars. Using the whisk attachment, beat on medium speed until thick and fluffy. Pour into a clean bowl. Wash and dry the mixer bowl completely.
- Break the cream cheese into small pieces and add to the mixing bowl. With paddle attachment, beat until smooth.
- To a small bowl, add the yogurt and vanilla. Next, gradually add in the flour and stir until combined and smooth. Pour the yogurt mixture into the cream cheese mixture and mix until combined on low speed.
- Pour the whipped egg mixture into the mixer bowl and mix on low. Spread into the crust and smooth across.
- Bake at 300℉ degrees for one hour. It should just barely jiggle when the pan is gently moved. Turn off the oven and leave it (with the oven off) for 20 minutes without opening the door.
- Remove to a wire rack to cool. Then refrigerate uncovered until completely cool.
- When the cheesecake is completely cooled, make the whipped cream if desired. Pipe onto the top in any manner you like. You can cover any cracks in the cheesecake top. Refrigerate until ready to serve. Add the Sugared Cranberries and Rosemary to the top just prior to serving.
Sugared Cranberries and Rosemary
- Dissolve the ¼ cup sugar in the boiling water. Cool the syrup. Dip rinsed and dried cranberries and rosemary sprigs in the syrup. Let sit on a rack over parchment for 10-15 minutes. Roll to coat in remaining white sugar. Set to dry on a rack with the parchment under for easy clean up. Use immediately or freeze on a small tray for several hours for a frostier look.
Whipped Cream (for Piping on Top)
- Whip the cream with the whisk attachment. When starting to thicken add one tablespoon sugar and vanilla until the cream is thickened and stiff, but still fluffy.