See more
Oxmoor House Photo by: Oxmoor House

Ginger Streusel-Topped Cheesecake

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.

Oxmoor House JUNE 2007

  • Yield: 8 servings
  • Cook time: 19 Minutes
  • Prep time: 5 Minutes


  • 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)


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.


Go to Full Version of

Ginger Streusel-Topped Cheesecake Recipe