Name: Gingerbread Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1-1/4 cups crushed gingersnap cookies -; 1/4 cup butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 1/4 cup molasses -; 3 teaspoons vanilla extract -; 1 teaspoon ground cinnamon -; 1 teaspoon ground ginger -; 1/2 teaspoon ground nutmeg -; 1/4 teaspoon ground cloves -; 3 large eggs, room temperature, lightly beaten -; Topping: -; 4 ounces semisweet chocolate, coarsely chopped -; 1/2 cup heavy whipping cream -; Chopped pecans and melted chocolate, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread Cheesecake

1. 1-1/4 cups crushed gingersnap cookies -

2. 1/4 cup butter, melted -

3. Filling: -

4. 3 packages (8 ounces each) cream cheese, softened -

5. 3/4 cup sugar -

6. 1/4 cup molasses -

7. 3 teaspoons vanilla extract -

8. 1 teaspoon ground cinnamon -

9. 1 teaspoon ground ginger -

10. 1/2 teaspoon ground nutmeg -

11. 1/4 teaspoon ground cloves -

12. 3 large eggs, room temperature, lightly beaten -

13. Topping: -

14. 4 ounces semisweet chocolate, coarsely chopped -

15. 1/2 cup heavy whipping cream -

16. Chopped pecans and melted chocolate, optional -

How to cook deliciously - Gingerbread Cheesecake

1. Stage

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

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.

3. Stage

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.

4. Stage

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 45-55 minutes. 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.

5. Stage

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.

6. Stage

Remove sides of pan. If desired, sprinkle with pecans and drizzle with additional melted chocolate.