Ginger Spice Cheesecake Recipe - Allrecipes.com
  • READY IN 9 hr

Ginger Spice Cheesecake

Read Reviews (6)

"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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Original recipe makes 1 9-inch cheesecake Change Servings
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Directions

  1. Heat the oven to 350 degrees F. Wrap aluminum foil around the outside of a 9-inch springform pan.
  2. 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.
  3. 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.
  4. Beat the cream cheese and remaining 1 1/3 cups 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.
  5. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 4 hrs 45 mins
  • READY IN 9 hrs

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2011

So easy and so yummy! A crowd pleaser!

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Most Helpful Critical Review
Jan 22, 2012

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.

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6 Ratings

Jan 01, 2012

very yummy and easy didnt like crust.

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Dec 23, 2011

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

— 
Dec 23, 2011

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!

— Pro Member (Learn more about Pro)
Jan 12, 2012

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)

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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