GINGER AND HONEY CHEESECAKE

Ginger and Honey Cheesecake image

Provided by ratherbeswimmin

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups gingersnap crumbs
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
1/3 cup all-purpose flour
2/3 cup packed light brown sugar
1/4 cup honey
2 eggs
2 tablespoons minced candied ginger
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
whipped cream
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Steps:

Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
Add eggs, one at a time, beating after each addition.
Add candied ginger, ground ginger, and cinnamon.
Pour batter over crust.
Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
Cool on a rack for 2 hours.
Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.