Ginger Cheesecake

A deliciously creamy cheesecake infused with fresh ginger that is just refreshing at the end of a lovely warm spring evening, sitting on the porch listening to the evening birdsong!

I just love this!  I have made this as a replacement for pumpkin pie at Thanksgiving and let me tell you, the pumpkin pie was not missed!  This was also a special request back in 2007 for an office party.  Afterwards, the client let me know that it was the first dessert to be eaten! 


2 cups gingersnap cookie crumbs
2-3 Tbsp. melted butter


3 cups cream cheese, softened
2 cups sour cream, room temp
1 cup heavy cream
4 eggs, beaten
1 cup brown sugar
2 tbsp. fresh grated ginger
1 tsp. lemon juice


Crystallized ginger, cut into 1/4 inch strips
Whipped Cream

Put It All Together:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Combine cookies and butter, press into 9 inch spring form pan.
  3. Place an oven-safe glass pan filled with warm water on the bottom rack in the oven.
  4. Bake crust for 8 minutes,  remove and cool.
  5. In a blender, blend cream cheese, sour cream, and heavy cream till smooth.
  6. Add in brown sugar, grated ginger and lemon juice.
  7. Place mixture into a large bowl.
  8. Gently stir in eggs. DO NOT OVER STIR.
  9. Pour the mixture into pan.
  10. Bake cheesecake for 1 hour. Turn oven off and let cool to room temperature.
  11. Place pan on wire rack to cool to room temperature.  Run a knife around the cake to loosen.
  12. When cooled, remove ring.  Refrigerate 2 hours till cold.
  13. Remove cake from pan, garnish with whipped cream and the crystallized ginger strips.
  14. Return to the refrigerator overnight.


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Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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