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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Ginger Cheesecake

Makes: 12 servings
Prep 30 mins Bake 350°F 50 mins Cool 2 hrs Chill At least4 hrs  or up to 24 hours
Fresh Ginger Cheesecake
  • 1  cup  finely crushed gingersnaps (18 to 20 cookies)
  • 1/4  cup  butter, melted
  • 3 8  ounce packages  cream cheese, softened
  • 1  cup  sugar
  • 1  tablespoon  all-purpose flour
  • 2  teaspoons  grated fresh ginger
  • 1  teaspoon  lemon juice
  • 1  teaspoon  vanilla
  • 1/8  teaspoon  salt
  • 1/4  cup  whipping cream
  • 3  eggs, slightly beaten
  • 1 8  ounce carton  dairy sour cream
  • 2  tablespoons  sugar
  • 1/3  cup  caramel ice cream topping
  •  Crystallized ginger, cut in strips (optional)

1. Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.

2. For filling, in a large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Beat in the 1 cup sugar, the flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in eggs (do not beat). Pour into crust-lined pan. Place on a shallow baking pan.

3. Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.

4. Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger. Makes 12 servings.

Nutrition Facts (Fresh Ginger Cheesecake)
  • Servings Per Recipe 12,
  • cal. (kcal) 448,
  • Fat, total (g) 32,
  • chol. (mg) 141,
  • sat. fat (g) 19,
  • carb. (g) 35,
  • pro. (g) 7,
  • vit. A (IU) 1118,
  • vit. C (mg) 1,
  • sodium (mg) 349,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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