Ginger Cheesecake Recipe

Name: Ginger Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups gingersnap crumbs (about 30 cookies); 4 tablespoons unsalted butter, melted; 3 (8 ounce) packages cream cheese, room temperature; ⅔ cup sugar; 2 tablespoons sugar; 4 large eggs, room temperature; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; 1 pinch ground cloves; ¼ cup minced stem ginger in syrup; 1 teaspoon vanilla extract; 2 cups sour cream

Servings: persons

1 ½ cups gingersnap crumbs (about 30 cookies)
4 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, room temperature
⅔ cup sugar
2 tablespoons sugar
4 large eggs, room temperature
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 pinch ground cloves
¼ cup minced stem ginger in syrup
1 teaspoon vanilla extract
2 cups sour cream

1
Mix crumbs and butter in small bowl with fingers.
2
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.
3
Heat oven to 350 degrees.
4
Beat cream cheese in large mixer bowl until light and fluffy.
5
Add 2/3 cup sugar, the eggs, ground ginger, cinnamon, and cloves; beat until smooth and well blended.
6
Stir in stem ginger and vanilla.
7
Pour into prepared pan.
8
Bake cheesecake until set, about 30 minutes.
9
Remove to wire rack; let cool 20 minutes.
10
Keep oven on.
11
Mix sour cream and remaining 2 T. sugar in small bowl; spread evenly over cake.
12
Bake 10 minutes.
13
Let cool completely on wire rack.
14
Sprinkle reserved crumb mixture over top of cake.
15
Cover lightly with plastic wrap and refrigerate until cold, at least 2 hours.
16
Let warm at room temperaqture 20 minutes before serving.
17
Remove side of pan.
18
Cut cake into wedges and serve.

980

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 12 ingredients. The key ingredients include: 1 ½ cups gingersnap crumbs (about 30 cookies), 4 tablespoons unsalted butter, melted, 3 (8 ounce) packages cream cheese, room temperature, ⅔ cup sugar, and more.

Yes, 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.

Ginger Cheesecake

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