Ginger Spice Cheesecake

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

Products you'll need:

CAMPBELL’S® Condensed Tomato Soup

CAMPBELL’S® Condensed Tomato Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•There's no Campbell's® soup more iconic than the classic tomato
•Our tomatoes are harvested at their peak for maximum flavour
•2 full servings of vegetables since every can is packed with 4 tomatoes
•No artificial colours or flavours
VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 38 gingersnap cookies, finely crushed (2 cups/500 mL cookie crumbs)
  • 1 1/3 cups (330 mL) granulated sugar
  • 3 tbsp (45 mL) butter, melted
  • 3 packages cream cheese, softened
  • 1 can CAMPBELL’S® Condensed Tomato Soup
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 tsp (3 mL) ground nutmeg
  • 3 eggs
  • 1 tbsp (15 mL) vanilla extract,


  1. Preheat oven to 350°F (180°C). Wrap foil around outside of 9-inch (23 cm) springform pan.
  2. In bowl,stir together cookie crumbs,3 tbsp (45 mL) of the sugar,and butter; press into bottom and 1/2 inch (1 cm) up side of pan. Bake for about 10 minutes or until crust is lightly browned. Remove pan from oven; let cool in pan on rack for 20 minutes.
  3. Using electric mixer,beat cream cheese with remaining sugar on medium speed until mixture is creamy; beat in soup,cinnamon and nutmeg. Add eggs,one at a time,beating well after each addition; beat in vanilla. Pour batter into prepared pan.
  4. Bake for about 75 minutes or until centre is almost set; remove from oven and let cool in pan on wire rack for 2 hours. Cover and refrigerate for at least 4 hours or overnight.

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Amount Per Serving
Calories 350
Fat 20 g
Cholesterol 100 mg
Sodium 420 mg
Carbohydrate 36 g
Dietary Fibre 1 g
Protein 6 g

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