Lemon Cheesecake Recipes

Lemon Gingersnap Cheesecake Dessert

This cheesecake-style dessert has a great lemon and ginger flavor.

35 min. prep time
16 servings
151 Rating



40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed
1/3 cup Land O Lakes® Butter, melted
1/3 cup sugar


3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons freshly grated lemon zest
3 tablespoons lemon juice


1/4 cup powdered sugar
1/2 teaspoon ground ginger, if desired
Crushed gingersnaps, if desired


Heat oven to 350°F.

Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well. Press onto bottom of  ungreased 13x9-inch glass baking pan. 

Beat cream cheese in bowl until creamy. Add all remaining filling ingredients except eggs. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Pour mixture over crust.

Bake 22-25 minutes or until cheesecake is set 1 inch from edges. Cool at room temperature 2 hours. Refrigerate at least 3 hours.

Combine all topping ingredients except crushed gingersnaps in deep bowl; beat at high speed until stiff peaks form.

Cut cheesecake into individual servings; place each onto dessert plate. Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.

Recipe Tip

- Use a food processor to crush the cookies into fine crumbs.

- You will need two lemons to make this dessert.

Nutrition Facts (1 serving)

Calories: 390

Fat: 27g

Cholesterol: 110mg

Sodium: 290mg

Carbohydrates: 35g

Dietary Fiber: 1g

Protein: 5g

Recipe #15177©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

Making this again today. Third time making it and the family loves it.

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