Ingredients for Ginger Brandy Cheesecake
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup (½ stick) unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- Sour Cream
- 2 tablespoons brandy (optional)
- ¾ cup granulated sugar
- 2 large eggs
- Fresh Ginger
- Salt
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How to Make Ginger Brandy Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Use the bottom of a measuring cup to ensure an even crust.
- In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth and creamy.
- Add ¾ cup granulated sugar and beat until combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons brandy (optional, omit for a non-alcoholic version).
- You may omit 1-2 egg yolks for a less dense cheesecake (optional).
- Pour the batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 40-50 minutes, or until the center is just set and the edges are lightly browned. A slight jiggle in the center is okay.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before removing the rim of the pan and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
26g
Fat
101g
Carbs
3g
