Gingerbread Cheesecake

Name: Gingerbread Cheesecake
Ingredients: 18 Peek Freans Ginger Crisps, crushed (about 1-1/4 cups); 1/4 cup butter, melted; 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 3/4 cup sugar; 1/4 cup molasses; 1 Tbsp. vanilla; 1 tsp. ground cinnamon; 1 tsp. ground nutmeg; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 3 eggs; 4 oz. Baker's Semi-Sweet Chocolate, chopped; 1/2 cup whipping cream

13 ingredients

14 steps

Ingredients

18 Peek Freans Ginger Crisps, crushed (about 1-1/4 cups)
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1/4 cup molasses
1 Tbsp. vanilla
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
3 eggs
4 oz. Baker's Semi-Sweet Chocolate, chopped
1/2 cup whipping cream

Directions

1

Heat oven to 350F.
2

Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3

Beat cream cheese and sugar in large bowl with mixer until well blended.
4

Add molasses, vanilla and spices; mix well.
5

Add eggs, 1 at a time, mixing on low speed after each just until blended.
6

Pour over crust.
7

Bake 45 to 50 min.
8

or until centre is almost set.
9

Run knife around rim of pan to loosen cake; cool completely before removing rim.
10

Refrigerate 4 hours.
11

Microwave chocolate and whipping cream in microwaveable bowl on HIGH 1 min; stir.
12

Microwave 30 sec to 1 min.
13

or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
14

Pour over cheesecake.