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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