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Ginger Spice Cheesecake

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A gingersnappy twist on cheesecake.
skill level
Moderate
time
Over 120min
servings
16
cost
$
Contributed by : Campbell's
This cheesecake incorporates the flavors of ginger, cinnamon, and nutmeg, along with a creamy tomato soup twist.
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things you'll need.
ingredients
  • 38 gingersnap cookies (finely crushed - 2 cups cookie crumbs)
  • 3 tablespoons butter (melted)
  • 1 1/3 cups plus 3 tablespoons sugar
  • 3 packages (8 ounces each) cream cheese (softened)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 tablespoon vanilla extract
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    instructions Heat the oven to 350°F.  Wrap aluminum foil around the outside of a 9-inch springform pan.
  • step 2
    ingredients 38 gingersnap cookies (finely crushed - 2 cups cookie crumbs)
    3 tablespoons butter (melted)
    1 1/3 cups plus 3 tablespoons sugar
    instructions 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.
  • step 3
    instructions 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.
  • step 4
    ingredients 3 packages (8 ounces each) cream cheese (softened)
    1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    3 eggs
    1 tablespoon vanilla extract
    instructions Beat the cream cheese and remaining 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.
  • step 5
    ingredients  
    instructions 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.
  • step 6
    instructions RECIPE TIPS: 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.
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