Ginger and Honey Cheesecake

In '125 Best Cheesecakes' by George Geary

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups  gingersnap crumbs
• 1⁄4 cup unsalted butter, melted

• Filling

• 2 (8 ounce) packages cream cheese, softened
• 1  cup sour cream
• 1⁄3 cup all-purpose flour
• 2⁄3 cup  packed light brown sugar
• 1⁄4 cup honey
• 2  eggs
• 2  tablespoons  minced candied ginger
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cinnamon

• Topping

•  whipped cream
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon ground cinnamon

Directions

1. Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
2. Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
3. Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Add candied ginger, ground ginger, and cinnamon.
6. Pour batter over crust.
7. Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
8. Cool on a rack for 2 hours.
9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
10. Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.