Ginger Cheesecake



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Can cheesecake be good for your immune system? If it’s got this much ginger it might be, at least we’re willing to investigate.


  • 1 1/4 cup graham cracker crumbs (for crust) 
  • 5 tablespoons butter, melted 
  • 8 ounces cream cheese 
  • 1/3 cup sugar 
  • 1 teaspoons vanilla 
  • 1/2 cup candied ginger, finely chopped 
  • 8 ounces mascarpone cheese 
  • pinch of nutmeg 
  • 10 ounces truwhip, whipped topping, thawed 
  • gingersnap crumbs (for garnish) 

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1: 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. 

2: Whip cream cheese, sugar, vanilla, nutmeg, and candied ginger into electric mixing bowl until smooth.

3: Add the mascarpone cheese and truwhip and whip again until fully mixed and fluffy.

4: Spoon mixture into the gingersnap crust, filling to the top. Sprinkle with ground gingersnap crumbs for garnish. Chill in the freezer. 

5: Thaw slightly before serving. 

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