gingerbread cheesecake

Name: Gingerbread Cheesecake
Prep time: 40 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 cup(s) crushed gingersnap cookies; 1/4 cup(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 3/4 cup(s) sugar; 1/4 cup(s) molasses; 3 teaspoon(s) vanilla extract; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground cloves; 3 - eggs, lightly beaten; FOR THE TOPPING; 4 ounce(s) semisweet chocolate, coarsely chopped; 1/2 cup(s) heavy whipping cream; - melted chocolate, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 40 Min

cook time 55 Min

method Bake

Ingredients For gingerbread cheesecake

1 1/4 c

crushed gingersnap cookies
1/4 c

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
3/4 c

sugar
1/4 c

molasses
3 tsp

vanilla extract
1 tsp

ground cinnamon
1 tsp

ground ginger
1/2 tsp

ground nutmeg
1/4 tsp

ground cloves
3

eggs, lightly beaten
FOR THE TOPPING
4 oz

semisweet chocolate, coarsely chopped
1/2 c

heavy whipping cream
melted chocolate, optional

How To Make gingerbread cheesecake

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.

2
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
3
For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight. Remove sides of pan. If desired, drizzle with melted chocolate.
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