Creamy homemade gingerbread cheesecake with a brown sugar-gingerbread crust. A perfect dessert for the holiday season! Serve with whipped cream and mini gingerbread cookies for an extra treat.
Keyword: Cheesecake, Gingerbread
2Cgingerbread cookie crumbs
1 1/2Tbsplight brown sugar
1Cand 2tbsp light brown sugar
Preheat oven to 350°F degrees.
If possible, prepare cookie dough ahead. Divide dough in half. Roll out onto a baking sheet prepared with parchment paper or a silicone baking sheet. Bake at 350°F for 9-10 minutes.
Remove tray from oven. Carefully cut dough up into large pieces. Continue cooking for 2-3 more minutes. Remove baking sheet, allow cooked dough to sit for several minutes.
When dough has cooled down enough to handle, transfer broken squares to a food processor (or a large bag, using a rolling pin or mallet to crush). Blend until only fine crumbs remain. Measure out 2 cups worth of crumbs, set aside. Discard or store extra crumbs for future use.
In the food processor or a large bowl, blend together cookie crumbs, melted butter and sugar.
Prepare springform pan by wrapping the outside with two large sheets of tin foil, around the bottom and up the sides. Pour crust mixture into springform pan. Shake pan to dispurse cookie crumb mixture. Using a flat bottom cup or other item press down on crumb mixture to create a smooth and even crust on bottom and part way up the side of your pan. Bake at 350°F degrees for 10 minutes. Set aside to cool.
Reduce oven temperature to 325°F degrees.
In a large bowl or stand mxiture, beat cream cheese until smooth. Add sugar, cream mixture. Scrape down sides of bowl prior to each new addition and as needed. Add vanilla and eggs. Finish with the addition of spices and molasses.
Place springform pan into a larger pan such as a roasting pan. Pour cheesecake filling carefully into prepared crust. Pour hot water into larger pan until water is half way up the sides of your springform pan. Very carefully place pans in oven. Bake for 45 minutes at 325°F degrees. At the 45 minute mark, turn the oven off and leave the cheesecake for one hour with the door shut. No peaking!
Remove cheesecake from oven and water bath. If you find it easier to remove only the cheesecake at first, remember to remove the water bath before the next time you cook or you'll have a steamy situation!
Let cheesecake sit for 1-2 hours at room temperature on a wire rack. Transfer to the fridge to sit for at least 8 hours or overnight before slicing. Store chilled.
Serve with optional whipped cream and gingerbread cookies.
Recipe yields 1: 9-inch cheesecake, serving roughly 12-16.An original recipe from Baked by Rachel