106 gingersnap recipes

Velvety pumpkin cheesecake spiced with cinnamon and allspice sits atop a buttery gingersnap crust. Topped with tangy sour cream for a show-stopping holiday dessert.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

When you taste these homemade gingersnap cookies, you will fall in love with them, and never buy the store-bought bagged or boxed stuff any more. They are so delicious.

Frosty gingersnap pumpkin pie skips the oven entirely. A spicy gingersnap crust holds a frozen pumpkin-ice cream filling, ready to slice straight from the freezer for Thanksgiving dessert.

Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.

A yummy alternative to pumpkin pie and I lightened it by using low fat ingredients! Enjoy during the holidays!

An easy to make no bake raspberry topped cheesecake with gingersnaps for the crust. Disappears quickly, light and fluffy dessert.

When you just can't decide which one you're craving.

Pumpkin, kahlua and cheesecake, yes, you will find them all in this cheesecake. It's creamy, silky, has that nice coffee flavor from kahlua; and also super pumpkin-y. A decadent dessert that impresses everyone.

"The light and fluffy texture of this this cool and creamy mousse is perfect after a heavy turkey dinner."

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

German style sauerbraten in the form of meatballs for your slow cooker.

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

Lighter pumpkin pie with a gingersnap-graham crust, evaporated skim milk, and mostly egg whites for a lower-fat take. Molasses adds depth, cinnamon and nutmeg do the holiday work.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

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