Natural Ginger Cheesecake
Preparation: 15 min.
Cooking: 0 min.
Total: 15 min.
- 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.