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Blackberry-Ginger Cookie Crusted Cheesecake

Updated on February 2, 2011

As long as I can remember, cheesecakes have been my favorite dessert. Growing up, I only knew of one kind. It had a graham cracker crust and was topped with cherry pie filling. Every now and then, someone would get adventurous, and offer an array of toppings, but the cake was always the same. Not that it mattered, because it was truly a treat to eat.

Since I have been married, I have experimented with a number of recipes, and now have a few favorites. After all, different celebrations call for different flavors. Here is one of my favorites!

courtesy:  my kitchen!
courtesy: my kitchen!

Blackberry-Ginger Cheesecake

Crust:

  • 3/4 cup bacon grease
  • 1 cup sugar, plus more for rolling
  • 1/3 cup dark molasses
  • 1 large egg
  • 2 cups all-purpose flour or 1 cup whole wheat and 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon

To Make:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, cream together bacon grease and sugar. Add in egg and molasses. Add remaining ingredients and thoroughly combine.
  3. Press dough, 1/4" thick into the bottom of your pie-plate or springform pan. Bake 15-18 minutes. Cool on wire wrack, then refrigerate.
  4. You can make multiple crusts with this recipe or turn the rest of the dough into cookies by shaping into walnut sized balls, roll in sugar and place on ungreased cookie sheet. Flatten with fingers or the bottom of a glass. Bake until cookies are golden and cracked on top, 10-12 minutes. Cool on wire racks. Store in and airtight container.

Filling:

  • 1 (8 once) package of cream cheese, softened
  • 1 (14 once) can of sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract

Mix all ingredients very well, pour into crust and refrigerate until firm. About 3 hours.

Topping:

  • 1 pound frozen blackberries
  • 1/4 cup sugar
  • 1 tablespoon candied ginger, minced. (about 3 slices)

Place all ingredients in a sauce pan, over low heat.  Stir frequently, until blackberries are thawed and a syrup has formed.  Spoon over slices of cheesecake. 

Ivorwen, 2010.

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    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      I am definitely in favor of hiding cheese cakes! There is nothing better for an afternoon snack. :)

    • Joy At Home profile image

      Joilene Rasmussen 

      7 years ago from United States

      Oh my, I need to make more cheese first (I'm just about out of chevre, which substitutes for the cream cheese), but when I have a chance, I'm trying this. I'll hide it from Hubby, so I can actually enjoy it! ;-)

    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      Katrina, It doesn't just look delicious, it tastes great too! Enjoy it. :)

    • katrinasui profile image

      katrinasui 

      7 years ago

      It looks delicious. Thanks for sharing this wonderful recipe.

    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      You're so lucky, Wealthmadehealthy!

    • Wealthmadehealthy profile image

      Wealthmadehealthy 

      7 years ago from Somewhere in the Lone Star State

      I'm with katiem2! Had blackberry and rasberry bushes in my yard this summer....froze a bunch...can't wait to try this!!!

    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      Katie, I envy you! I would love to have blackberry bushes.

    • katiem2 profile image

      katiem2 

      7 years ago from I'm outta here

      I have frozen blackberries in my freezer, I grow them myself, this is a must try recipe thanks for the great Cookie Crusted Cheesecake recipe, my daughters love cheescake. :)

    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      Thanks LiftedUp! I know you will enjoy it. :)

    • LiftedUp profile image

      LiftedUp 

      7 years ago from Plains of Colorado

      Wow, does this look good! I will definitely be trying this one.

    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      Hey vgf1968, I'm glad to know I am not the only one who collects cheesecake recipes!

    • vgf1968 profile image

      vgf1968 

      7 years ago from Casper, Wyoming

      Thanks Ivorwen! Another cheesecake recipe to add to my collection. Awesome hub!

    • Ivorwen profile imageAUTHOR

      Ivorwen 

      7 years ago from Hither and Yonder

      If I were to substitute something for the bacon grease, I would use butter, but I don't worry about healthy when it comes to my birthday cake. I figure I make up for it most the rest of the year. :)

    • timorous profile image

      Tim Nichol 

      7 years ago from Me to You

      Oh Ivorwen, you're a real tease. I trust you don't have this very often...it's fairly decadent and (dare I say it) not exactly healthy eating. Still, I'd like to try it sometime.

      I wonder if I could substitute the 3/4 cup of bacon grease! with canola or sunflower oil...probably.

      Cheers.

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