Natural Ginger Cheesecake

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 1 1/4 Cup graham cracker crumbs
  • 1/4 Cup butter , melted
  • 1/2 Lb cream cheese
  • 1/4 Cup sugar
  • 1 tsp vanilla extract
  • 1/2 Cup candied ginger , finely chopped
  • 1/2 Lb Mascarpone cheese
  • 3/8 pinch ground nutmeg
  • 1 1/4 Cup frozen whipped topping , thawed
  • 3 gingersnap cookies , crumbled (for garnish)
Combine graham cracker crumbs with melted butter and mix well. Press into a 10 inch spring-form pan evenly. Set aside in the freezer until use.

Whip cream cheese, sugar, vanilla, nutmeg and candied ginger into electric mixing bowl until smooth. Add the mascarpone cheese and whipped topping and whip again until fully mixed and fluffy. Spoon mixture into the gingersnap crust, filling to the top. Sprinkle with ground gingersnap crumbs for garnish. Chill in the freezer.

Thaw slightly before serving.
Calories
410 Cal
Fat
29 g
Carbs
32 g
Protein
6.2 g
Fiber
0.6 g
Sugar
19 g
Cholesterol
76 mg
Sodium
490 mg


Nutrients

Fiber     0.6 g
Fat     29 g
Sugar     19 g
Carbs     32 g
Protein     6.2 g
Calories     410 Cal

Fats

Fat, Poly     1.6 g
Fat, Mono     8.2 g
Fat, Sat     18 g
Fat, Trans     0 g
Fat, Percent     64 %

Vitamins

Vitamin, K     3.4 mcg     2.8 %
Vitamin, A     940 IU     31 %
Vitamin, B12     0.3 mcg     11 %
Niacin     1.2 mg     7.8 %
Riboflavin     0.2 mg     16 %
Vitamin, C     0 mg     0 %
Vitamin, D     5 IU     0.8 %
Vitamin, B6     0 mg     3 %
Vitamin, E     0.7 mg     4.8 %
Panto, Acid     0.2 mg     4.1 %
Choline     21 mg     3.8 %
Thiamin     0.1 mg     5.5 %

Minerals

Calcium     66 mcg     6.6 %
Phosphorus     90 mg     13 %
Magnesium     14 mg     3.4 %
Copper     0.1 mcg     8.2 %
Fluoride     0.3 mcg     8.3 %
Zinc     0.5 mg     4.5 %
Cholesterol     76 mg     0.2 %
Sodium     490 mg     33 %
Selenium     3.8 mcg     6.9 %
Manganese     0.3 mg     4.2 %
Potassium     140 mg     3 %
Iron     1.9 mg     24 %