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:
- 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.
- In a stand mixer, beat together cream cheese, sugar, and brown sugar until smooth. Scrape down sides as needed.
- Add eggs one at a time, beating after each addiction.
- Add remaining filling ingredients and beat until smooth, scraping down sides as needed.
- 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.
- 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.
- Turn of the oven, crack door open, and allow to cool until you can remove it without pot holders.
- Remove from oven and let cool, covered, until it reaches room temperature.
- Cover with plastic wrap and chill for 6 hours at the least.
- 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.
- Add rum extract and beat until almost stiff peaks form, but not quite.
- Spread on top of cheesecake and dust with cinnamon, if desired.
Recipe from Perry's Plate
Posted on Fantastical Sharing of Recipes