Ginger-O Cheesecake
  • Crust:
  • 1½ cup Gingerbread cookie crumbs (finely chopped)
  • 2 tablespoons melted butter
  • Filling:
  • 32 oz of cream cheese
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla
  • 5 eggs
  • 5 gingerbread cookies, chopped
  1. (helpful tips are below recipe)
  2. Crust: Mix cookies and butter and press into bottom of pan and 1½ inches up sides of pan.
  3. Line with parchment paper or grease sides of pan before adding crust.
  4. Filling: (Periodically scrape down sides of bowl to prevent cream cheese lumps)
  5. Beat cream cheese on low until fluffy.
  6. Add sugar and continue beating.
  7. Add eggs one at a time and beat until blended.
  8. Add vanilla and beat.
  9. Add sour cream and beat.
  10. Stir in cookies with a spoon.
  11. Pour batter into pan.
  12. Preheat oven to 475 degrees.
  13. Bake for 12 minutes at 475 degrees.
  14. Turn temperature down to 350 degrees.
  15. Bake for 50-60 minutes.Refridgerate for several hours or overnight.
  16. I melted the Biscoff spread pictured above and drizzled it over the cheesecake. Hides any imperfections! That spread is amazing and is found on the peanut butter aisle at Wegmans!
Recipe by Wishes and Dishes at