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Ingredients
Cheesecake:
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aluminum foil
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2 cups gingerbread cookie crumbs
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¼ cup unsalted butter, melted
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3 (8 ounce) packages cream cheese, at room temperature
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1 cup dark brown sugar
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⅓ cup unsulphured molasses
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1 tablespoon lemon juice
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1 tablespoon vanilla extract
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2 teaspoons ground ginger
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground cloves
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½ teaspoon ground nutmeg
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¼ teaspoon ground allspice
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1 pinch salt
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3 eggs, room temperature
Cinnamon Whipped Cream:
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1 cup heavy whipping cream
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¼ cup confectioners' sugar, or to taste
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½ teaspoon vanilla extract
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½ teaspoon cinnamon, or to taste
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1 pinch salt
Directions
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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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Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
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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.
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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.
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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.
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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.
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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.
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Top cheesecake with whipped cream just before serving.
Nutrition Facts (per serving)
359 | Calories |
26g | Fat |
28g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 359 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 15g | 76% |
Cholesterol 112mg | 37% |
Sodium 204mg | 9% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 0g | 1% |
Total Sugars 19g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 86mg | 7% |
Iron 2mg | 8% |
Potassium 247mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.