Hooooey!! Note: tho this one won't keep you in the kitchen for hours, but it does need time to chill. Best made the night before so it has plenty of time to set.
(serves 12)
Cheesecake:
30 gingersnaps (7 oz.), plus more for topping
1/4 cup Kerrygold* butter, melted
1/2 cup plus 1 T. Sugar in the Raw*
3 8 oz. packages cream cheese, softened
1/2 cup packed brown sugar
3 T. all-purpose flour
1/2 cup apple cider
3 eggs, lightly beaten
1/4 cup finely chopped candied ginger
2 T. grated fresh ginger
Fresh sage leaves, for garnish (optional)
Cranberry Glaze:
1 cup apple cider
1 cup cranberries
1/4 cup Sugar in the Raw*
Preheat oven to 350. For crust, place the 30 gingersnaps in a food processor; process until fine. Add butter and the 1 T. sugar; process until combined. Press mixture into bottom and 1&1/2" up the side of a 9" springform pan; set aside. For filling, in a large bowl beat cream cheese, the remaining sugar, brown sugar, and flour with an electric mixer til smooth. Beat in cider until just combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange additional gingersnaps over top. Place on a rimmed baking sheet. Bake 45 to 50 mins. or until edges puff and center is nearly set. Cool in pan on a wire rack 15 mins. Use a knife to loosen cheesecake from sides of pan. Cool completely. Cover. Chill 3-4 hours or ideally overnight in fridge before serving. To serve spoon Cranberry Glaze over cheesecake. Sprinkle with fresh sage leaves, if desired.
Cranberry Glaze: In a small saucepan combine the three ingredients. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, 25 mins. or until syrupy. Cool.
"Love beats lectures every time."
Have FUN out there today and dance in the sunshine!!!
Love,
MM
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