Description
A delightful blend of creamy cheesecake and warm, spicy gingerbread flavors, perfect for any gathering.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup molasses
- 1/2 cup sour cream
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F (163°C) and grease your 9-inch springform pan.
- Mix graham cracker crumbs, dark brown sugar, melted butter, and spices until combined. Press firmly into the bottom and slightly up the sides of the prepared pan.
- Beat softened cream cheese with sugar until fluffy, then add eggs one at a time, followed by molasses and sour cream. Blend until smooth.
- Pour the creamy filling into the crust, then place the springform pan inside a large roasting pan and add hot water around it to create steam. Bake for 85 minutes.
- After baking, cool the cheesecake in the oven for 10 minutes before transferring to a wire rack. Chill in the fridge for at least 6 hours or overnight.
- Whip the cream with maple syrup to soft peaks, frost the cheesecake and decorate as desired.
Notes
For best results, ensure cream cheese is at room temperature to avoid lumps. Customize with toppings like caramel or fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg