Fresh Ginger Cheesecake

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12 servings

The perfect cheesecake for ginger lovers! A gingersnap crust, fresh ginger in the filling, and crystallized ginger garnish deliver flavor at every level.

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What You Need

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Make It

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  • 1. Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.
  • 2. For filling, in a large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Beat in the 1 cup sugar, the flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in eggs (do not beat). Pour into crust-lined pan. Place on a shallow baking pan.
  • 3. Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.
  • 4. Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger.
  • 5. Makes 12 servings.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 448
% Daily Value
Total fat 32g
Saturated fat 19g
Cholesterol 141mg
Sodium 349mg
Carbohydrate 35g
Dietary fiber 0g
Protein 7g
Vitamin A 0 %DV
Vitamin C 1 %DV
Calcium 9 %DV
Iron 9 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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