Gingerbread Cheesecake
 
Ingredients
Crust
  • 2 c. Finely Ground Gingersnaps
  • 6 T. Unsalted Butter, melted
  • 2 T. Granulated Sugar
Filling
  • 4, 8 oz. packages Cream Cheese, softened
  • ½ c. Light Brown Sugar, packed
  • ½ c. Granulated Sugar
  • 4 Eggs
  • ½ c. Sour Cream
  • ½ c. Molasses
  • 2 t. Ground Ginger
  • 1 t. Ground Cinnamon
  • ½ t. Ground Cloves
Topping
  • 1 c. Heavy Whipping Cream
  • ½ c. Powdered Sugar
  • ½ t. Pure Vanilla
  • 1 T. Rum (optional...but recommended)
Instructions
For the Cheesecake:
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan and wrap outside of pan with a couple pieces of heavy-duty foil.
  2. Combine all crust ingredients in a medium bowl. Press into bottom and halfway up sides of springform pan. Refrigerate while you make the rest of the cheesecake.
  3. In the bowl of an electric mixer, beat cream cheese and both sugars until smooth and creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add all remaining filling ingredients and mix until combined. Pour into crust.
  4. Place pan in a large baking or broiler pan. Add enough water to baking pan to come a couple inches (no more than halfway) up the sides of the springform pan. Bake for 1 hour and 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
  5. Remove cake from water bath; Remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.
For the Whipped Cream Topping:
  1. Beat heavy whipping cream in the bowl of an electric mixer on medium-high speed until stiff peaks form. Beat in powdered sugar, vanilla and rum. Spread over top of cooled cake.
Notes
Serves 20
Recipe by DessertedPlanet.com at http://dessertedplanet.com/gingerbread-cheesecake/