Ingredients
10
10 servings
- •2 (6 ounce) containers vanilla yogurt
- •1 cup crushed gingersnap cookies
- •½ cup crushed amaretti cookies
- •3 tablespoons butter, melted
- •4 (8 ounce) packages cream cheese, softened
- •¾ cup white sugar
- •2 teaspoons vanilla extract
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground ginger
- •¼ teaspoon ground cardamom
- •⅛ teaspoon salt
- •4 eggs
- •1 (8 ounce) jar caramel sauce, or to taste (Optional)
Instructions
- Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until golden, about 12 minutes.
- Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
- While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
- Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
- Let cool completely and remove from pan. Serve with caramel sauce.
Nutritional Facts
Per 10 servings
- Calories: 570
- Carbohydrate: 46g
- Fat: 39g
- Fiber: 0g
- Protein: 12g
- Sugar: 26g
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