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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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From A Knockout Kabob Party , Good Food Magazine, September 1986. Prep times does not include 2 hours chilling time. This cheesecake can be made up to 1 day in advance; cover lightly with plastic wrap and store in refrigerator. 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:
1. 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.
2. Heat oven to 350 degrees.
3. 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.
4. Bake cheesecake until set, about 30 minutes. Remove to wire rack; let cool 20 minutes. Keep oven on.
5. Mix sour cream and remaining 2 T. sugar in small bowl; spread evenly over cake. Bake 10 minutes. Let cool completely on wire rack.
6. 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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