Ginger Spice Cheesecake

Ginger Spice Cheesecake


"Cinnamon, nutmeg and a 'secret ingredient' make this mouth-watering cheesecake anything but ordinary. Cool and creamy with just the right amount of's absolutely irresistible!"


9 h {{adjustedServings}} servings 339 cals
Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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  1. 6 Ratings


So easy and so yummy! A crowd pleaser!

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