Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary. Cool and creamy with just the right amount of spice...it’s absolutely irresistible!

　　

Ingredients

Serves 16

　　38 gingersnap cookies, finely crushed (2 cups cookie crumbs)

　　3 tablespoons butter, melted

　　1 1/3 cups plus 3 tablespoons sugar

　　3 packages (8 ounces each) cream cheese, softened

　　1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup

　　2 teaspoons ground cinnamon

　　1/2 teaspoon ground nutmeg

　　3 eggs

　　1 tablespoon vanilla extract

　　

Step 1

Heat the oven to 350°F. Wrap aluminum foil around the outside of a 9-inch springform pan.

　　

Step 2

Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl. Press the crumb mixture nto the bottom and 1/2 inch up the sides of the pan.

　　

Step 3

Bake for 10 minutes or until the crust is lightly browned. Remove the pan from the oven. Let the crust cool in the pan on a wire rack for 20 minutes.

　　

Step 4

Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy. Beat in the soup, cinnamon and nutmeg. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the batter into the pan.

　　

Step 5

Bake for 55 minutes or until the center is almost set. Let the cheesecake cool in the pan on a wire rack for 2 hours. Cover and refrigerate for 4 hours or overnight.

　　

TIP

Step 6

• Cooking Basics: Place a baking pan filled with water on the rack below the cheesecake during baking. This helps prevent the top of the cheesecake from cracking.

　　

NUTRITIONAL INFORMATION

Step 7

Serving size 1 serving;

　　

Step 8

Calories 327;

　　

Step 9

Total Fat 19g;

　　

Step 10

Saturated Fat 10g;

　　

Step 11

Cholesterol 105mg;

　　

Step 12

Sodium 322mg;

　　

Step 13

Total Carbohydrate 35g;

　　

Step 14

Dietary Fiber 1g;

　　

Step 15

Protein 5g

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