A gingersnappy twist on cheesecake.
ingredients
ingredients
method
step-by-step directions

Ginger Spice Cheesecake

  • 38 gingersnap cookies (finely crushed - 2 cups cookie crumbs)
  • 3 tablespoons butter (melted)
  • 1 1/3 cups plus 3 tablespoons sugar
  • 3 packages (8 ounces each) cream cheese (softened)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 tablespoon vanilla extract
step-by-step directions
  • Heat the oven to 350°F.  Wrap aluminum foil around the outside of a 9-inch springform pan.
  • Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl.  Press the crumb mixture into the bottom and 1/2 inch up the sides of the pan.
  • Bake for 10 minutes or until the crust is lightly browned.  Remove the pan from the oven.  Let the crust cool in the pan on a wire rack for 20 minutes.
  • Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy.  Beat in the soup, cinnamon and nutmeg.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla extract.  Pour the batter into the pan.
  • Bake for 55 minutes or until the center is almost set.  Let the cheesecake cool in the pan on a wire rack for 2 hours.  Cover and refrigerate for 4 hours or overnight.
  • RECIPE TIPS: Cooking Basics: Place a baking pan filled with water on the rack below the cheesecake during baking.  This helps prevent the top of the cheesecake from cracking.
Similar categories: Desserts Courses & Meals
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