• Chocolate Cheesecake

    Chocolate Cheesecake

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    Serving Size: Serves 12

    ingredients
    • 1 1/2 cups American Heritage® Collectible Tin
    • 14 oz. ginger snaps, crushed fine
    • 6 oz. butter, melted
    • ¾ cup sugar
    • 2 tbsp. flour
    • ½ tsp. nutmeg
    • ¼ tsp. salt
    • Three 8 oz. packages cream cheese, room temperature
    • 1 tsp. vanilla
    • 4 eggs, separated
    • 1 cup cream
    • ½ cup milk
    • ¾ cup crystal (candied) ginger, chopped fine
    Step 1

    To make crust:
    Preheat oven to 325 F. Place gingersnaps in food processor and process until fine crumb forms. Move ginger crumbs to small bowl and add melted butter. Press mixture into bottom of a 10” springform pan. Bake for 10 minutes. Cool ten minutes.

    Step 2

    To make filling:
    In a large bowl, mix sugar, flour, nutmeg, salt and cream cheese. Add vanilla and mix 1 minute. Separate egg yolks from whites. Place egg whites into small glass or metal bowl. Add egg yolks to cream cheese mixture, one at a time, mixing well after each yolk. Add cream and milk and mix for 1 minute. Whip egg whites until stiff peaks form; fold egg whites into cream cheese mixture. Gently fold in grated chocolate and chopped ginger. Pour mixture into springform pan.

    Step 3

    Bake at 325 degrees for 50 minutes. Let cool in oven with door shut for 15 minutes. Remove and let cool for 1 hour. Place in refrigerator for a minimum of 6 hours – it’s best if left overnight to cool and blend flavors.

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