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Prep time
30 minutes
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Cook time
1 hour
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Serves
10
Author Notes
Gingersnaps and crystalized ginger give this simple cheesecake a cozy holiday vibe. I like to use the BLACK+DECKER® kitchen wand to grind the cookies down quickly and effectively for the crust, then I switch to the whisk attachment to mix the filling.
Pre-ground spices tend to lose their potency quickly so I always grind mine fresh before using them. Thanks to the kitchen wand’s spice grinder attachment, I can easily turn my Ceylon cinnamon sticks into super-fragrant ground cinnamon. The best part? Making this cheesecake can double as aromatherapy because of how fragrant your kitchen will be after all this prep. —Samantha Seneviratne
Test Kitchen Notes
This recipe is shared in partnership with BLACK+DECKER® . —The Editors
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Brown Sugar & Gingersnap Cheesecake
Ingredients
- For the crust:
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2 1/2 cups
crushed gingersnap cookies
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2 tablespoons
unsalted butter, melted
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1 tablespoon
granulated sugar
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1/2 teaspoon
kosher salt
- For the filling:
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3
(8-ounce) packages full-fat cream cheese, at room temperature
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3/4 cup
dark brown sugar, packed
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2 teaspoons
orange zest, finely grated
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1 teaspoon
ground cinnamon
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1 cup
full-fat sour cream, at room temperature
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2 tablespoons
all-purpose flour
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3
large eggs, lightly beaten, at room temperature
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2 tablespoons
crystalized ginger, finely chopped
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2 ounces
chopped bittersweet chocolate, optional
Directions
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Prepare the crust: Heat the oven to 350°F. In a large bowl, toss together the cookie crumbs, butter, sugar, and salt. Using a small, flat-bottomed measuring cup, neatly press the crumbs into the bottom of a 9-inch springform pan and bring them up about 1 inch up the sides.
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Bake the crust until fragrant and set, about 8 to 12 minutes. Transfer the crust to a rack to cool completely. Reduce the oven temperature to 300°F.
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Make the filling: In a large bowl, beat the cream cheese, sugar, orange zest, and cinnamon using the whisk attachment for the BLACK+DECKER® kitchen wand™until creamy and fluffy, about 3 minutes. Add the sour cream and the flour and blend until smooth.
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Add the eggs and beat until just combined. Using a spatula, fold in the ginger and chocolate, if using. Pour the batter into the pan with the cooled crust, give the pan a slight tap on the counter to remove any air bubbles, and smooth the top using the back of a spatula.
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Bake until the edges of the cheesecake are set and slightly puffed, but the center still jiggles a bit when nudged gently, 35 to 45 minutes. Transfer the pan to a rack and let the cheesecake cool to room temperature for at least 1 hour, then cover and refrigerate for at least 4 hours. Remove the pan edges and transfer the cheesecake to a platter to serve.
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