Ginger Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄2 cups gingersnap crumbs (about 30 cookies)
- 4 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, room temperature
- 2⁄3 cup sugar
- 2 tablespoons sugar
- 4 large eggs, room temperature
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1⁄4 cup minced stem ginger in syrup
- 1 teaspoon vanilla extract
- 2 cups sour cream
directions
- Mix crumbs and butter in small bowl with fingers. Reserve 1/4 cup crumb mixture for topping; press remaining mixture on bottom and 1/4-inch up side of 10-inch springform pan; refrigerate until ready to use.
- Heat oven to 350 degrees.
- Beat cream cheese in large mixer bowl until light and fluffy. Add 2/3 cup sugar, the eggs, ground ginger, cinnamon, and cloves; beat until smooth and well blended. Stir in stem ginger and vanilla. Pour into prepared pan.
- Bake cheesecake until set, about 30 minutes. Remove to wire rack; let cool 20 minutes. Keep oven on.
- Mix sour cream and remaining 2 T. sugar in small bowl; spread evenly over cake. Bake 10 minutes. Let cool completely on wire rack.
- Sprinkle reserved crumb mixture over top of cake. Cover lightly with plastic wrap and refrigerate until cold, at least 2 hours. Let warm at room temperaqture 20 minutes before serving. Remove side of pan. Cut cake into wedges and serve.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!