Creamy Ginger Cheesecake Recipe

Name: Creamy Ginger Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 crumb-crust recipe , made with finely ground graham crackers and 1/2 teaspoon ground ginger; 3 (8-oz) packages cream cheese, softened; 4 large eggs; 1 teaspoon vanilla; 1/4 cup sugar; 1/2 cup coarsely chopped crystallized ginger; 1 1/2 tablespoons grated fresh ginger; 16 oz sour cream; 1 tablespoon sugar; 1 teaspoon vanilla

Servings: persons

1 crumb-crust recipe , made with finely ground graham crackers and 1/2 teaspoon ground ginger
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup coarsely chopped crystallized ginger
1 1/2 tablespoons grated fresh ginger
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla

1
Make crumb crust as directed, adding ground ginger to crust.
2
Preheat oven to 350F.
3
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
4
Put springform pan with crust in a shallow baking pan.
5
Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
6
Let stand in baking pan on a rack 5 minutes.
7
Leave oven on.
8
Stir together sour cream, sugar, and vanilla.
9
Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.
10
Bake cake with topping 10 minutes.
11
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack.
12
(Cake will continue to set as it cools.)
13
Chill cake, loosely covered, at least 6 hours.
14
Remove side from pan and transfer cake to a plate.
15
Bring to room temperature before serving.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 crumb-crust recipe , made with finely ground graham crackers and 1/2 teaspoon ground ginger, 3 (8-oz) packages cream cheese, softened, 4 large eggs, 1 teaspoon vanilla, and more.

Yes, Creamy Ginger Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Ginger Cheesecake

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