This scrumptious spiced cheesecake, in a fabulous chocolate cookie crust, is the perfect winter or Thanksgiving cheesecake! I was looking for Nabisco chocolate cookie wafers to make the crust but I couldn’t find them at several stores. How fortunate because instead I decided to make the crust with Keebler Fudge Stripes Dark Chocolate cookies and did it turn out delicious! You can use most any cookie (Oreos, etc.) you’ll just needed to moisten the crumbs with melted butter so that they will stick together.
There’s another reason why this cheesecake is so delicious. It’s baked perfectly thanks to an article years ago from Cooks Illustrated magazine that taught me how to bake a cheesecake. For any recipe that uses 3 or more 8-ounce packages of cream these – I recommend the cooking method detailed below. You will need to purchase an inexpensive cooking thermometer.
One more thing! This cheesecake tastes best when served cold.
Spice Cheesecake with Cookie Crumb Crust
- 1 package Keeber Fudge Striped Dark Chocolate cookies
- 6 Tbsp. unsalted butter, melted
- 4 8-ounce packages of cream cheese
- 1 1/3 cups granulated sugar
- 1 tsp. vanilla extract
- 2 1/2 Tbsp. flour
- 1 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- 4 large eggs
- 2 large egg yolks
Preheat oven to 324 degrees F. Spray a 9″ springform pan with non-stick cooking spray.
In a food processor, crush cookies until fine crumbs are formed. Drizzle in the melted butter and pulse until combined. Press mixture on into bottom of the pan and then up the sides. Set crust aside.
In a mixer beat together cream cheese, sugar, vanilla until it is well blended with no lumps. Mix in the flour, cinnamon, nutmeg and ground ginger. Add eggs and yolk (two eggs at a time), beating until they are well blended (you’ll need to scrape the sides of the bowl a couple of times while beating to ensure everything is combined).
Place cheescake on a foil-lined baking sheet and pour filling into it. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours. Chill overnight or freeze.