Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.88 Kcal (753 kJ) | ||
| Calories from fat | 76.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 49.82mg | 17% | |
| Sodium | 44.04mg | 2% | |
| Potassium | 84.59mg | 2% | |
| Total Carbs | 24.65g | 8% | |
| Sugars | 19.09g | 76% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 287.06 Kcal (1202 kJ) | ||
| Calories from fat | 121.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.51g | 13% | |
|---|---|---|---|
| Cholesterol | 79.5mg | 17% | |
| Sodium | 70.28mg | 2% | |
| Potassium | 135mg | 2% | |
| Total Carbs | 39.34g | 8% | |
| Sugars | 30.46g | 76% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 3.89g | 5% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 80.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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