Ginger-Brandy Cheesecake

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Total Time
15mins
Prep 15 mins
Cook 0 mins

Comes from Moosewood cookbook. I love Gingersnap cookies and they are the starting point for this desert. Sounds delicious and different than usual cheesecake. Can't wait to make. Placing here for safe keeping.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
  3. You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
  4. Pour onto the crust in the springform pan.
  5. Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.
Most Helpful

My Husband & Family LOVED this! I added some extra brandy for the adults as a topping!

1 5

I was excited about the brandy/ginger concept, but found it very bland. My guests all gave it two thumbs down. .