Ginger Spice Cheesecake

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   1. Heat the oven to 350u00b0F. Wrap aluminum foil around the outside of a 9-inch springform pan.

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   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.

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   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.

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   4. 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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.