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Ginger Spice Cheesecake

Ginger Spice Cheesecake

3
(1)

Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary.  Cool and creamy with just the right amount of spice...it's absolutely irresistible!

serves 16 people

Ingredients

cost per recipe: $12.82

The price is determined by the national average.

  • 38

    gingersnap cookie, 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

    egg

  • 1

    tablespoon vanilla extract

view nutrition info

How to Make It

Heat the oven to 350°F.  Wrap aluminum foil around the outside of a 9-inch springform pan. 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.
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.
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.
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 1

Heat the oven to 350°F.  Wrap aluminum foil around the outside of a 9-inch springform pan.

Step 2

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

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

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

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.

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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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

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Ratings & Reviews

(1)
  • Dutch

    December 16, 2015

    Good Texture

    For all the cream cheese in it it doesn't shine through. Not bad but, it will not replace pumpkin pie for me.

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