Ginger Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups gingersnap crumbs (about 30 cookies)
• 4 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, room temperature
• 2/3 cup sugar
• 2 tablespoons sugar
• 4 large eggs, room temperature
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1/4 cup minced stem ginger in syrup
• 1 teaspoon vanilla extract
• 2 cups sour cream

Recipe

• 1 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.
• 2 heat oven to 350 degrees.
• 3 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.
• 4 bake cheesecake until set, about 30 minutes. remove to wire rack; let cool 20 minutes. keep oven on.
• 5 mix sour cream and remaining 2 t. sugar in small bowl; spread evenly over cake. bake 10 minutes. let cool completely on wire rack.
• 6 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.