Ginger Spice Cheesecake

6 Reviews

Prep: 15 min
Cook: 4 hr 45 min
Ready In: 9 hr

“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!” - by Campbell's Kitchen

Directions

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

Nutrition

Amount Per Serving (16 total)

Calories
339 cal
17%

Fat
20.3 g
31%

Carbs
34.6 g
11%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

Katzpawz

Dec. 20, 2011

"So easy and so yummy! A crowd pleaser!..." See more"

compower1

Jan. 1, 2012

"very yummy and easy didnt like crust...." See more"

Susan C

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..." See more"

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