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Try this delicious recipe combining fall flavors, pumpkin and ginger, with yummy cheesecake…

Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish tea bags
10 Bigelow Pumpkin Spice tea bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Yield: Serves: 10 – Prep Time: 35 minutes – Cooking Time: 70 minutes


Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.

Add the melted butter and mix together with a spoon.

Spray a 10″ (25cm) springform pan with cooking spray.

Press the crumb mixture into the bottom.


Add heavy cream into saucepan, heat over medium heat, be careful not to boil.

Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.

Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.

Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.

Stir in the pumpkin, combine well and pour the cheese mixture into prepared springform pan.

Place pan into a larger pan and fill with hot water halfway up.

Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.

Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

For more great recipes and entertaining ideas, go to:

For All You ”Sweet Tooths” Out There – Bigelow Tea’s Top Three Desserts

Bigelow Tea has chosen three winners for its Bigelow Tea Dessert Recipe Contest.  Yum…How does Caramel Apple Coffee Cake sound?  So good it took First Prize.  The delightful flavor of Bigelow Cinnamon Apple Herbal Tea made this cake a winner.  The Caramel Apple Coffee Cake was submitted by Laurel of Lake Mills, Iowa.  First prize was The Classic Tea Chest.  Autumn Tea Cake, which incorporated the heavenly flavor of Bigelow Cinnamon Stick Tea, won second place.  Another Iowan, Nita, received the Rose Garden Plate with Server Set for her cake recipe.  Third prize, the Four Flavored Tea Chest, went to Annie of Binghamton, NY for her Pineapple Upside-Down Cake.  Annie used Bigelow’s infamous Constant Comment Tea to give her cake its unique flavor.  Congratulations Laurel, Nita and Anna!  Thanks to ALL who entered those wonderful tea dessert recipes. 

It’s time to get baking!  And while you’re at it, brew up a cup of your favorite Bigelow Tea.