Gingerbread Cheesecake

 



Gingerbread Cheesecake


Ingredients:


Cheesecake:


aluminum foil


2 cups gingerbread cookie crumbs


¼ cup unsalted butter, melted


3 (8 ounce) packages cream cheese, at room temperature


1 cup dark brown sugar


⅓ cup unsulphured molasses


1 tablespoon lemon juice


1 tablespoon vanilla extract


2 teaspoons ground ginger


1 ½ teaspoons ground cinnamon


½ teaspoon ground cloves


½ teaspoon ground nutmeg


¼ teaspoon ground allspice


1 pinch salt


3 eggs, room temperature


Cinnamon Whipped Cream:


1 cup heavy whipping cream


¼ cup confectioners' sugar, or to taste


½ teaspoon vanilla extract


½ teaspoon cinnamon, or to taste


1 pinch salt


.


Instructions:


Step 1


Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.


Step 2


Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.


Step 3


Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.


Step 4


Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.


Step 5


Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.


Step 6


Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.


Step 7


Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.


Step 8


Top cheesecake with whipped cream just before serving.



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