- Prep Time : 20 minutes
- Cook Time : 60 minutes
- Yield : 14
Make your Gingersnaps cookie crumbs by using a food processor or simply place Gingersnaps in a plastic bag and crush using a rolling pin. Mix Gingersnaps, melted butter and sugar in a small bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Put in freezer and allow to hardened.
- Preheat Oven at 350°F Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the cup sugar slowly, and continue to beat until creamy. Add in extracts mix until well blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Mix in crushed Candy Cane.
- Pour the mixture into your crust and use offset spatula to smooth out the batter. Bake for 1 hour or until center jiggles. Remove from oven and let cool on a wire rack.
- Sprinkle remaing crushed Candy Cane on top of cheesecake. Place in the refrigerator and allow to set before removing sides. Serve and enjoy your Candy Cane Cheesecake.