Gingerbread Cheesecake

Ingredients

  • 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
  • 3eggs, room temperature
  • 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
  • Directions

  • 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.

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  • 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.

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