Because Holiday season rhymes with Ginger (in my books at least). Because cream cheese cakes never go out of style. Because we all need to get out of our rut and switch the classic pumpkin pie for something as much festive, if not tastier. Because this cake will look great on your Christmas dinner table and will leave all your guests talking for months afterwards.

Here is my (most wanted) Ginger Spiced Cream cheese Cake. You are welcome.


Holiday Ginger Spiced Cream cheese Cake.
Serves: 12

Ingredients  
Gingersnap crust:
  • Nonstick baking spray
  • 2 cups ground gingersnap cookies
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons (packed) golden brown sugar
Cheesecake:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cloves
Preparation  
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla and ground cloves. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. 

Notes
This cake is intended to be made a day before, to ensure the creamcheese cools down and firms up.

To grind the cookies, you can either pass them through the food blender or do it manually by using a rolling pin and just roll over the cookies, applying your weight when your roll. This will ensure they are broken into a powder-like mixture.

To decorate (optional), you can drizzle with broken toffee candy or with some caramel sauce.
Because Holiday season rhymes with Ginger (in my books at least). Because cream cheese cakes never go out of style. Because we all need to get out of our rut and switch the classic pumpkin pie for something as much festive, if not tastier. Because this cake will look great on your Christmas dinner table and will leave all your guests talking for months afterwards.

Here is my (most wanted) Ginger Spiced Cream cheese Cake. You are welcome.


Holiday Ginger Spiced Cream cheese Cake.
Serves: 12

Ingredients  
Gingersnap crust:
  • Nonstick baking spray
  • 2 cups ground gingersnap cookies
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons (packed) golden brown sugar
Cheesecake:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cloves
Preparation  
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla and ground cloves. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. 

Notes
This cake is intended to be made a day before, to ensure the creamcheese cools down and firms up.

To grind the cookies, you can either pass them through the food blender or do it manually by using a rolling pin and just roll over the cookies, applying your weight when your roll. This will ensure they are broken into a powder-like mixture.

To decorate (optional), you can drizzle with broken toffee candy or with some caramel sauce.

8 comments

  1. Thanks for the recipe-Im drooling in bed now!
    Merry Christmas sweetheart <3
    xo
    Anastasia
    http://natbeesfashion.blogspot.com

    ReplyDelete
    Replies
    1. You are very welcome :) Thanks for dropping by and Merry Christmas to you too Anastasia!
      xo

      Delete
  2. WOW this looks amazing!! :)
    Merry Christmas :)

    http://floralsandsmiles.blogspot.ca/

    ReplyDelete
  3. Oh whoa, this sounds amazing.

    Happy holidays! xx

    TOPCOAT

    ReplyDelete
  4. You are very welcome :) Thanks for dropping by and Merry Christmas to you too Anastasia!
    xo

    ReplyDelete
  5. Thank you Kelsey & Kenecha! Happy Holidays to you too :)

    ReplyDelete
  6. Let me know if you give it a try, Arden!
    Happy Holidays to you too ;)

    ReplyDelete
  7. Avec toutes tes recettes et photos je vais finir par te détester et mourir de faim, la bave coulant le long de mon menton lol... j'adore les cheese cakes en plus... et revisité ça donne plus d'originalité

    ReplyDelete

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