Triple Ginger Cheesecake

This is a delicious variation on my mom’s amazing cheesecake recipe. It’s a nice addition to a Thanksgiving Desert table.

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Triple Ginger Cheesecake
This is a delicious variation on my mom's amazing cheesecake recipe. It's a nice addition to a Thanksgiving Desert table.
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3918 calories
392 g
1199 g
246 g
54 g
141 g
1324 g
1355 g
302 g
2 g
77 g
Nutrition Facts
Serving Size
1324g
Servings
12
Amount Per Serving
Calories 3918
Calories from Fat 2160
% Daily Value *
Total Fat 246g
378%
Saturated Fat 141g
706%
Trans Fat 2g
Polyunsaturated Fat 13g
Monounsaturated Fat 64g
Cholesterol 1199mg
400%
Sodium 1355mg
56%
Total Carbohydrates 392g
131%
Dietary Fiber 18g
72%
Sugars 302g
Protein 54g
Vitamin A
166%
Vitamin C
8%
Calcium
98%
Iron
166%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Ginger Snap Crust
  1. 1 1/4 cup of ginger snap crumbs (Just put thin crunchy gingersnaps into a food processor)
  2. 1/4 cup of sugar
  3. 1 teaspoon of ground ginger
  4. 5 tablespoons of melted butter
For the Filling
  1. 3 packages of 8oz cream cheese at room temp. (Philadelphia recommended)
  2. 3 eggs
  3. 1 cup of sugar
  4. 2 teaspoons of vanilla extract
  5. 2 Tbs. finely chopped crystallized ginger
  6. 2 Tbs. ground ginger
  7. 1 pint (16oz) of sour cream
  8. 2 tablespoons of sugar
  9. 1 teaspoon of vanilla extract
  10. 1 teaspoon of ground ginger
What you do
  1. Pre-heat the oven to 350 degrees
  2. Mix the crust ingredients together
  3. Press the ginger snap crust into a spring form pan
  4. Mix the cream cheese, eggs, sugar, vanilla, and ground ginger together until well combined
  5. Fold in the crystallized ginger
  6. Pour mixture into the crust
  7. Bake for 35 mins. at 350 degrees
  8. Meanwhile mix sour cream, sugar, ginger and vanilla
  9. After the 35 mis. remove the cheese cake from the oven and spread the sour cream mixture over the top, starting from the edges and working your way in
  10. Raise oven temperature to 375 degrees
  11. Put back in oven for another 15 mins.
  12. When done, turn the oven off and open the oven door to allow the cheese cake to slowly cook (prevents cracking)
  13. Once cheese cake is room temperature, put in the refrigerator… best if refrigerated overnight
Tips & tricks
  1. When spreading the sour cream top, start from the edges and work your way in, making it a tad thicker in the middle than on the edges (this will help prevent cracking)
Beta Nutrition
calories
3918
fat
246g
protein
54g
carbs
392g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/