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.
