Gingerbread Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 1, 2012
Made this for my baby's first birthday party - I have to give it 5 stars. :)
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Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France

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Reviewed: Aug. 31, 2011
Awesome cheesecake! It tastes VERY similar to pumpkin cheesecake without the pumpkin. I made them into mini cheesecakes (regular muffin size). Here are the things I did differently: 1. Used 1/2 a lb box of gingersnaps - grind finely in a food processor. A 1/2 box is about 2 cups crumbs. Add 1 tbsp sugar and if you're using unsalted butter (as I did), add 1/8 tsp salt. 2. Pressed about 1 heaping tbsp crumb mixture into 24 muffin tins. Bake at 350 for 5 minutes then cool. 3. Used 1 pkg 1/3 reduced fat cream cheese and 2 pkg normal. 4. Baked muffin tins in a water bath for 12-13 minutes. DID NOT OPEN THE OVEN DOOR. When the timer went off, I just shut off the oven and left it closed for about 3 hours, then opened it a crack to let some more heat out, then removed after about another hour. Waterbath + slow cooling = no cracks! 5. Ended up only making 22 cheesecakes (about 1/4 cup of filling per cake). Topped with a ganache of 1 cup heavy cream, 1 tsp vanilla, and 1/2 c dark chocolate chips + 3/4 c milk chocolate chips (all I had on hand). Made WAY too much chocolate - should have only made half.
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Cooking Level: Intermediate

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Reviewed: Aug. 25, 2011
I used a regular graham cracker crust, and omitted the chocolate topping! Wonderful taste!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 26, 2011
This was fabulous. Made exactly as is. Perfect balance of flavors!
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Photo by Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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