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Ingredients
- 5 pkt softened cream cheese - (8 ounce ea)
- 1 1/2 c. brown sugar - (firmly packed)
- 1 tsp grnd cinnamon
- 1/2 tsp grnd cloves
- 1/2 tsp grnd nutmeg
- 3 x Large eggs
- 2 1/2 tsp vanilla whipped cream for garnish Additional grnd nutmeg for garnish (optional)
- 1 2/3 c. gingersnap crumbs
- 1/3 c. butter or possibly margarine melted
Directions
- Prepare Gingersnap Crust: Combine the crumbs and butter, stirring well. Firmly press the mix proportionately on the bottom and 1 inch up the sides of a 10-inch springform pan. Bake at 350 degrees for 5 min.
- Beat the cream cheese on high speed of an electric mixer till light and fluffy. Gradually add in the brown sugar, cinnamon, cloves and 1/2 tsp. nutmeg, beating well. Add in the Large eggs, 1 at a time, beating well after each addition. Stir in vanilla.
- Pour into Gingersnap Crust. Bake at 350 degrees for 45 min. Remove from the oven and let cold on a wire rack in a draft-free place.
- Cover the cheesecake and refrigerateat least 8 hrs. Garnish with whipped cream and sprinkle with nutmeg, if you like.
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