Gingerbread Cheesecake

What you need:

For the crust:

    • 2 cups finely ground gingersnaps
    • 4 Tbsp. unsalted butter, melted

For the filling:

    • 4 pkg. (8 oz each) cream cheese, softened
    • 1/2 cup light brown sugar
    • 1/2 cup sugar
    • 4 eggs
    • 1/2 cup sour cream
    • 1/2 cup molasses
    • 2 tsp. ground ginger
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground cloves

For the topping:

    • 1 cup heavy cream
    • 1/2 cup powdered sugar
    • 1/8 tsp. rum extract (optional)

Directions:

    1. In a medium bowl, combine all crust ingredients and press into the bottom of an 8 or 9-inch springform pan. Wrap the springform pan with heavy duty foil.
    2. In a stand mixer, beat together cream cheese, sugar, and brown sugar until smooth. Scrape down sides as needed.
    3. Add eggs one at a time, beating after each addiction.
    4. Add remaining filling ingredients and beat until smooth, scraping down sides as needed.
    5. Pour filling into crust. Then place springform pan in a large baking dish or broiler pan. Fill pan with hot water so it is halfway up the side of the springform pan.
    6. Bake in a preheated 300 degree oven for 1 hour 15 minutes to 1 hour 25 minutes. The edges should be puffed and the top will be dry to the touch. The cake center should move a little if the pan is tapped, but not ripple like it's liquid.
    7. Turn of the oven, crack door open, and allow to cool until you can remove it without pot holders.
    8. Remove from oven and let cool, covered, until it reaches room temperature.
    9. Cover with plastic wrap and chill for 6 hours at the least.
    10. After chilling, make the topping by beating the heavy cream and powdered sugar on medium-high speed with a whisk attachment until soft peaks form.
    11. Add rum extract and beat until almost stiff peaks form, but not quite.
    12. Spread on top of cheesecake and dust with cinnamon, if desired.

Recipe from Perry's Plate

Posted on Fantastical Sharing of Recipes