Cheddar and Beer Cheesecake
| Yield: | 16 Servings |
| Categories: | Appetizers |
| 1 1/4 | c | Gingersnap cookie crumbs (about 20 snaps) |
| 1 | c | Plus 2 tablespoons sugar, divided |
| 1 | ts | Ground ginger |
| 1/4 | c | Unsalted butter or margarine, melted (1/2 stick) |
| 24 | oz | Cream cheese, at room temperature (3 packages) |
| 1 | c | Shredded sharp Cheddar cheese (4 ounces) |
| 5 | lg | Eggs, at room temperature |
| 1/4 | c | Non-alcoholic beer |
| 1/4 | c | Heavy cream |
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