Ginger Cheesecake
- 1 12 cups gingersnap crumbs (about 30 cookies)
- 4 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, room temperature
- 23 cup sugar
- 2 tablespoons sugar
- 4 large eggs, room temperature
- 1 teaspoon ground ginger
- 12 teaspoon ground cinnamon
- 1 pinch ground cloves
- 14 cup minced stem ginger in syrup
- 1 teaspoon vanilla extract
- 2 cups sour cream
- Mix crumbs and butter in small bowl with fingers.
- 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.
- Heat oven to 350 degrees.
- Beat cream cheese in large mixer bowl until light and fluffy.
- Add 2/3 cup sugar, the eggs, ground ginger, cinnamon, and cloves; beat until smooth and well blended.
- Stir in stem ginger and vanilla.
- Pour into prepared pan.
- Bake cheesecake until set, about 30 minutes.
- Remove to wire rack; let cool 20 minutes.
- Keep oven on.
- Mix sour cream and remaining 2 T. sugar in small bowl; spread evenly over cake.
- Bake 10 minutes.
- Let cool completely on wire rack.
- Sprinkle reserved crumb mixture over top of cake.
- Cover lightly with plastic wrap and refrigerate until cold, at least 2 hours.
- Let warm at room temperaqture 20 minutes before serving.
- Remove side of pan.
- Cut cake into wedges and serve.
gingersnap crumbs, unsalted butter, cream cheese, sugar, sugar, eggs, ground ginger, ground cinnamon, ground cloves, stem ginger, vanilla, sour cream
Taken from www.food.com/recipe/ginger-cheesecake-305007 (may not work)