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Ginger Streusel-Topped Cheesecake




Source of Recipe


Christmas with Southern Living 2007, Oxmoor House, JUNE 2007


Recipe Introduction


"Don't make it. Buy it, and improve it! That's our trick. Purchase a frozen cheesecake, whip up this easy and tasty streusel topping, spread it over the top, bake, and you're done! 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."





List of Ingredients




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)


Recipe



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.