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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


cost per recipe: $13.12

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


  • 1

    tablespoon vanilla extract

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How to Make It

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

  • 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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