Gingerbread Cheesecake

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Balsamic vinegar
  • 1/4 cup Unsulfured molasses

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 1/2 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp Nutmeg, ground
  • 1/2 cup Powdered sugar
  • 2 tsp Vanilla

• Snacks

  • 2 cups Gingersnap cookie crumbs

• Dairy

  • 5 tbsp Butter
  • 4 8-ounce blocks Cream cheese
  • 1 cup Sour cream

Found on thesuburbansoapbox.com

Description

Ingredients

• For the crust:
• 2 cups gingersnap cookie crumbs (approximately 12 ounces whole cookies)
• 1/4 cup granulated sugar
• 5 tablespoons butter, melted
• 1/8 teaspoon kosher salt
• For the filling:
• 4 8-ounce blocks cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/4 cup unsulfured molasses
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon kosher salt
• 1 teaspoon balsamic vinegar
• For the glaze
• 1 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups gingersnap cookie crumbs (approximately 12 ounces whole cookies)
• 1/4 cup granulated sugar
• 5 tablespoons butter, melted
• 1/8 teaspoon kosher salt
• 4 8-ounce blocks cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/4 cup unsulfured molasses
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon kosher salt
• 1 teaspoon balsamic vinegar
• For the glaze
• 1 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees.
• In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
• Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
• Transfer the crust to the oven and bake until set, approximately 10 minutes.
• Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
• Reduce the oven to 325 degrees.
• Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
• Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
• Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
• Beat in the molasses, ginger, cinnamon, nutmeg, cloves, salt and vinegar until combined.
• Pour the filling into the crust and set in a deep baking pan.
• Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
• Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
• Whisk the sour cream, powdered sugar and vanilla together until smooth. Spread the mixture over the top of the cheesecake and return to the refrigerator for 30 minutes.
• Decorate the cheesecake with gingerbread men, if desired. Or sprinkle with freshly grated nutmeg.
• Serve chilled.
• Preheat oven to 350 degrees. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides. Transfer the crust to the oven and bake until set, approximately 10 minutes. Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil. Reduce the oven to 325 degrees. Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes. Beat in the sugar and vanilla scraping down the sides of the bowl, as needed. Add the eggs to the cream cheese mixture one at a time, beating well after each addition. Beat in the molasses, ginger, cinnamon, nutmeg, cloves, salt and vinegar until combined. Pour the filling into the crust and set in a deep baking pan. Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center. Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight. Whisk the sour cream, powdered sugar and vanilla together until smooth. Spread the mixture over the top of the cheesecake and return to the refrigerator for 30 minutes. Decorate the cheesecake with gingerbread men, if desired. Or sprinkle with freshly grated nutmeg. Serve chilled.
• Preheat oven to 350 degrees.
• In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
• Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
• Transfer the crust to the oven and bake until set, approximately 10 minutes.
• Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
• Reduce the oven to 325 degrees.
• Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
• Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
• Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
• Beat in the molasses, ginger, cinnamon, nutmeg, cloves, salt and vinegar until combined.
• Pour the filling into the crust and set in a deep baking pan.
• Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
• Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
• Whisk the sour cream, powdered sugar and vanilla together until smooth. Spread the mixture over the top of the cheesecake and return to the refrigerator for 30 minutes.
• Decorate the cheesecake with gingerbread men, if desired. Or sprinkle with freshly grated nutmeg.
• Serve chilled.