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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