Ginger-Cider Cheesecake

• Vegetarian

• Produce

  • 1/4 cup Candied ginger
  • 1 cup Cranberries
  • 2 tbsp Ginger, fresh
  • 1 Sage, leaves

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 13 tbsp Granulated sugar

• Snacks

  • 31 Gingersnap cookie

• Drinks

  • 1 1/2 cups Apple cider

• Dairy

  • 1/4 cup Butter
  • 3 8 ounce packages Cream cheese

Found on bhg.com

Description

Directions

• Preheat oven to 350 degrees F. For crust, place 30 cookies in a food processor; cover and process until fine. Add 1 tablespoon sugar and butter; process until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan; set aside. For filling, in a large bowl beat cream cheese, 1/2 cup sugar, 1/2 cup brown sugar, and flour with an electric mixer until smooth. Beat in 1/2 cup cider just until combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange gingersnap cookies over top. Place on a rimmed baking sheet. Bake for 45 to 50 minutes or until edges puff and center appears nearly set. Cool in pan on a wire rack for 15 minutes. Use a knife to loosen sides of cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool completely. Cover and chill 3 to 4 hours before serving. For glaze, place remaining cider, cranberries, and remaining 1/4 cup sugar in a small saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, for 25 minutes or until syrupy. Cool. Spoon over top of cheesecake and garnish with sage.

Nutrition