A triple dose of ginger flavor (in the cheesecake filling, the cookie crust AND the gingersnap garnish!) gives this creamy pie its holiday appeal.
What You Need
Original recipe yields 8 servings
For the crust:
1 pkg. (8 oz.) gingersnaps cookies (reserve 4 cookies for garnish)
1/4 cup butter, melted
1/4 cup For the cheesecake filling:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup sugar
2 egg s
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 cup whipped cream
4 gingersnaps, crushed
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Let's Make It
Heat oven to 325°. Add gingersnap cookies and melted butter to food processor. Process until cookies are fine and the butter is fully incorporated. Press into a 9 inch pie plate.
Combine all ingredients for the cheesecake filling in a large bowl. Use a hand-mixer on low to combine ingredients. Mix well and pour into gingersnap crust.
Bake for 60 – 70 minutes, or until cheesecake is set in the middle.
Serve garnished with fresh whipped cream and sprinkled with gingersnap crumbs.
This cheesecake can be made ahead of time and frozen, then defrosted in the fridge before serving.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.