Ingredients
Scale
- 1 1/2 cups ginger cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon ground ginger
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine ginger cookie crumbs and melted butter; press into the bottom of a springform pan.
- Beat cream cheese with sugar until smooth; add eggs one at a time, mixing well after each addition.
- Add fresh ginger and ground ginger; mix until combined.
- Pour cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes until the center is set but still slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce on top.
Notes
- Make sure the cream cheese is softened for a smooth batter.
- Chill the cheesecake thoroughly for best flavor and texture.
- Can be garnished with whipped cream or additional caramel sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: dessert
- Method: bake
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg