Gingerbread Cheesecake

Name: Gingerbread Cheesecake
Ingredients: 1-1/4 cups crushed gingersnap cookies; 1/4 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1/4 cup molasses; 3 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3 eggs, lightly beaten; 4 ounces semisweet chocolate, coarsely chopped; 1/2 cup heavy whipping cream; Melted chocolate, optional

14 ingredients

7 steps

Ingredients

1-1/4 cups crushed gingersnap cookies
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup molasses
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs, lightly beaten
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy whipping cream
Melted chocolate, optional

Directions

1

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a
3

. Bake at 325° for 8-12 minutes. Cool on a wire rack.
4

In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.
5

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight.
7

Remove sides of pan. If desired, drizzle with melted chocolate.