½ cup crystallized ginger, dusted with a pinch cornstarch (to prevent pieces from lumping at the bottom of the cheesecake) Gingersnap Cookie Crust (recipe below) 1. In a large mixing bowl or bowl of a ...

For Crust: 2 cups finely ground gingersnap cookies (about 9 ounces) 2 tbsp. sugar ½ tsp. ground ginger ¼ cup (½ stick) unsalted butter, melted For Filling: 4 8-oz. packages cream cheese, room ...

Preheat oven to 350° F. Butter bottom and sides of 9-in springform pan. In food processor, pulse cookies until finely ground. Add butter and pulse until blended. Transfer to prepared pan and press ...

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Almost 10 years ago, I hosted a very small Thanksgiving with my immediate family. It was my one and only hosting of this holiday, as we discovered Christmas Eve was ...