Spiced Cheesecake is flavorful and beautiful! Fresh ginger in a chocolaty crust as well as in the creamy filling. Traditional spices like ground ginger and cinnamon also lace the rich, cream cheese filling.
Keyword: Spiced Cheesecake With Chocolate-Ginger Crust
12oz(53 cookies) chocolate wafer cookiessuch as Nabisco Famous
1½tbspfresh grated ginger
4oz(4-8 oz pkgs) cream cheese
1tbspfinely grated ginger
2large egg yolks
Heat oven to 400°F with rack in the lower third. Line the bottom of a 9-inch springform pan with a circle of parchment; set aside.
In a food processor crush chocolate cookies and sugar until mixture is fine crumbs. Stir together oil, butter and grated ginger and drizzle into mixture, pulsing until combined. Press mixture into the pan so crust is about ⅜ inch thick on the bottom and all the way up the sides (you may have a little extra). Set crust aside.
In a mixer beat together cream cheese, sugar, vanilla and grated ginger until there are no lumps. Mix in the flour, cinnamon, nutmeg and ground ginger. Add eggs and yolks one at a time, mixing in completely and scraping sides of bowl as needed between each addition, until completely combined.
Place springform pan on a foil-lined baking sheet and pour filling into crust. Bake for 20 min, then reduce heat to 200°F. Loosely cover cheesecake with greased foil and cook until center is just slightly wobbly and cake is set, about 1 hr 10 min more. Cool on a wire rack completely, then chill 4 hr or overnight.
Whip cream and confectioners' sugar to firm peaks and swirl on top of cheesecake; sprinkle with chocolate curls.
Parchment under the crust allows it to slide of easily onto the serving platter.