Kitchn Love Letters

This $3 IKEA Find Is the Secret Ingredient in My Cheesecake

published Oct 17, 2022
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I have never been a strong cook, but when it comes to baking, I’m quite proud of the desserts that have come out of my kitchen. My signature dish has always been cheesecakes; I’ve made flavors like Oreo, carrot cake, and matcha with white chocolate. A few autumns ago, I decided I wanted to make a pumpkin cheesecake with a spiced crust.

As luck would have it, this idea came to me right before a shopping trip to IKEA. On my way to check out, I spotted the bright-yellow boxes of KAFFEREP Ginger Thins. I immediately added a box to my cart, and they’ve been a signature ingredient in my cheesecakes ever since.

Credit: L. Daniela Alvarez

What’s So Great About KAFFEREP Ginger Thins?

You’ll find KAFFEREP Ginger Thins near the checkout area, along with several other popular IKEA snacks, cookies, candies, and drinks. While the vibrantly hued box stood out, the stack of wrapped cookies peeking out from the cut-out window is what caught my eye. They looked a little bit like graham crackers, but promised a ginger flavor. And after tasting one, I can say they delivered on that promise!

The cookies have a rich ginger flavor with a nice snap and crunch. They aren’t too sweet and don’t crumble as easily as graham crackers, which is perfect for making a sturdy cheesecake crust that can handle just a little more butter.

Credit: L. Daniela Alvarez

What’s the Best Way to Use KAFFEREP Ginger Thins?

While these ginger thins are delicious with a hot cup of coffee or tea, they are pure magic in my cheesecake crusts. When I’m using a nine-inch springform pan, I find it’s best to use 12 to 14 cookies. I seal them in a plastic baggie and crush them with a rolling pin until they’re finely crumbled. I combine the crumbled cookies with four tablespoons of melted butter and then press the mixture into the bottom of the pan. (I don’t like overly sweet crust and prefer the ginger to really shine through, so I don’t add sugar.)

I bake the crust for 10 minutes at 350°F. This perfectly crumbly crust has a warm spiced ginger flavor that pairs well with just about any cheesecake. I’ve used it as the crust for lemon and ricotta cheesecakes, but it’s absolutely perfect with autumnal flavors, like caramel or cranberry. And if, like me, you can’t get enough of that gingery crunch, crumble a couple of cookies on top of your cheesecake for an extra crunchy topping.

Find it in stores: KAFFEREP Ginger Thins, $2.49 for 6 ounces at IKEA