Thanksgiving is fast arriving and this would be a great way to show your family just how thankful you all are. It is truly delightful. If you are having a ‘heavy’ meal, then simply sit around the table, talking and enjoying each other for a short while THEN have it.
- 1 1/2 cups crushed ginger snaps
- 4 tbsp. melted butter
- 1 tbsp. sugar
- 1 tsp. cinnamon
- 3 pkg. cream cheese (not light), softened
- 3/4 cup sugar
- 1 tbsp. flour
- 1 1/2 tsp. vanilla
- 3 large eggs
- 1 large egg yolk
- 1/4 cup milk
- 1 1/2 cup whipping cream
- 2 tbsp. finely chopped crystallized ginger.
Preheat oven to 375 degrees. In a 9 inch springform pan, mix the crumbs, butter, sugar and cinnamon. With a closed fist, firmly press the crumbs up the sides and bottom. Save 1/4 cup for later. Bake for 10 minutes and cool on a rack.
Turn temperature down to 300 degrees. In mixing bowl, with a medium speed, beat the cream cheese and sugar until light and fluffy. Add the flour and vanilla until well combined.
Reduce speed to low and add the eggs, one at a time, mixing each one well. Add the milk until JUST blended.
Pour into the prepared crust. Bake for 50-60 minutes until set but just slightly wiggly in the center. It should be a pale gold at the edge.
Cool completely and sprinkle the remaining crumbs on top.
Serve with a large dollop of whipped cream with added finely chopped crystallized ginger.
All you need here is a glass of ice wine, properly chilled.
Voila! Damn you did it again.