Ginger Spice Cheesecake

Campbell's Ginger Spice Cheesecake Recipe

Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary.  Cool and creamy with just the right amount of spice...it's absolutely irresistible!

At a glance

Prep

15 min.

Total

7 hr. 40 min.

Serves

16

Bake: 1 hr. 5 min.

Chill: 4 hr.

Cool: 2 hr. 20 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

38 gingersnap cookies, finely crushed (2 cups cookie crumbs)
3 tablespoons butter, melted
1 1/3 cups plus 3 tablespoons sugar
3 packages (8 ounces each ) cream cheese, softened
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 tablespoon vanilla extract

How to Make It

  • 1

    Heat the oven to 350°F.  Wrap aluminum foil around the outside of a 9-inch springform pan.

  • 2

    Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl.  Press the crumb mixture into the bottom and 1/2 inch up the sides of the pan.

  • 3

    Bake for 10 minutes or until the crust is lightly browned.  Remove the pan from the oven.  Let the crust cool in the pan on a wire rack for 20 minutes.

  • 4

    Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy.  Beat in the soup, cinnamon and nutmeg.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla extract.  Pour the batter into the pan.

  • 5

    Bake for 55 minutes or until the center is almost set.  Let the cheesecake cool in the pan on a wire rack for 2 hours.  Cover and refrigerate for 4 hours or overnight.

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Recipe Nutritional Information

Made With

Campbell’s® Condensed Tomato Soup

calories

330

totalfat

19g

saturatedfat

10g

cholesterol

85mg

sodium

330mg

totalcarbohydrate

34g

dietaryfiber

0g

protein

5g

vitamina

15%DV

vitaminc

2%DV

calcium

6%DV

iron

40%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Cooking Basics: Place a baking pan filled with water on the rack below the cheesecake during baking.  This helps prevent the top of the cheesecake from cracking.
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RID#61032

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