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My review
Ginger Spice Cheesecake
Campbell's Kitchen
"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!"
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Ingredients
9 h servings 339Original recipe yields 16 servings (1 9-inch cheesecake)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
Nutrition Facts
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
12/20/2011
So easy and so yummy! A crowd pleaser!
Most helpful critical review
1/22/2012
This was ok. The texture was fine and I did not have cracking (used pan of water on lower rack). This did not have much of a ginger flavor. I thought the crust was bland and I did add a pinch...
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Newest
12/23/2011
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
12/23/2011
Easy to make, creamy, the crust is very tasty. I know ovens can vary but definitely needed more than 55 minutes in mine. Also could have used a little more spice, the filling flavor was very fai...
1/22/2012
This was ok. The texture was fine and I did not have cracking (used pan of water on lower rack). This did not have much of a ginger flavor. I thought the crust was bland and I did add a pinch...
1/12/2012
I made this (also my very first ever cheese cake) and it was very easy! But nothing at all about it is 'gingery' so I added some dried, ground ginger. I also cooked it for an hour. I topped it w...