Recipe by Campbell's Kitchen
"Cinnamon, nutmeg and a 'secret ingredient' make this mouth-watering cheesecake anything but ordinary. Cool and creamy with just the right amount of spice...it's absolutely irresistible!"
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gingersnap cookies, finely crushed
3 (8 ounce) packages
cream cheese, softened
1 1/3 cups
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
So easy and so yummy! A crowd pleaser!
This was ok. The texture was fine and I did not have cracking (used pan of water on lower rack). This did not have much of a ginger flavor. I thought the crust was bland and I did add a pinch of ground ginger to the cookie crumbs.
very yummy and easy didnt like crust.
Made this last night and it was very easy to make and turned out excellent. I found that I ended up with more filling than I needed though
Easy to make, creamy, the crust is very tasty. I know ovens can vary but definitely needed more than 55 minutes in mine. Also could have used a little more spice, the filling flavor was very faint and I could taste the tomato at times. I think 1/4 teaspoon more of cinnamon and nutmeg would have been good. Thanks for sharing!
I made this (also my very first ever cheese cake) and it was very easy! But nothing at all about it is 'gingery' so I added some dried, ground ginger. I also cooked it for an hour. I topped it with honey vanilla ginger glaze (another recipe from here that I altered a bit to suit the cake better)
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Spice Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 183
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