Ginger Spice Cheesecake

Name: Ginger Spice Cheesecake
Prep time: 7 h 40 min
Cook time: 7 h 40 min
Total time: 7 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 305 grams can Campbells® Condensed Tomato Soup; 680 grams packages each) cream cheese, softened; 3 eggs; 38 gingersnap cookies, finely crushed (2 cups cookie crumbs); 2 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 315 milliliters sugar; 1 Tbsp vanilla extract

One portion of this dish contains approximately 5g of protein, 19g of fat, and a total of 326 calories. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of sugar, eggs, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 7 hours and 40 minutes.

Instructions

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

Ingredients you will need

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

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.

Ingredients you will need

Cookie Crumbs

Butter

Sugar

Equipment you will use

Bowl

Frying Pan

Bake for 10 minutes or until the crust is lightly browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove the pan from the oven.

Equipment you will use

Oven

Frying Pan

Let the crust cool in the pan on a wire rack for 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Frying Pan

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.

Ingredients you will need

Cream Cheese