Ginger Streusel-Topped Cheesecake

Oxmoor House
Ginger Streusel-Topped CheesecakeRecipe
Oxmoor House
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.
8 servings


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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)


Prep: 5 Minutes
Cook: 19 Minutes

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.

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.

Created date

August 2009