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Ingredients
| salted butter: 4 Tbl (melted) |
| graham cracker crumbs: 2 cups |
| ground ginger: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| cream cheese: 2 lbs (softened) |
| light brown sugar (packed): 1/2 cup (packed) |
| granulated sugar: 1/2 cup |
| eggs: 4 |
| sour cream: 1/2 cup |
| molasses: 1/2 cup |
| ground ginger: 2 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
Gingerbread Cheesecake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
80 min -
Servings
16 serving(s)
Tags
- Wrap heavy duty foil around the bottom and sides of a 9" springform pan. Combine melted butter, graham cracker crumbs and the first four listed spices. Press into the bottom of the pan. Set aside. Preheat oven to 300 degrees.
- In large mixing bowl, combine cream cheese and sugars. Mix until smooth and creamy. Add eggs one at a time, mixing well after each egg. Add remaining ingredients. Mix until smooth. Pour into springform pan. Place pan into a baking pan deep enough to fill with enough water to come halfway up the sides of the springform pan. Place in oven and bake 1 hour 20 minutes or until the cake is set but still soft. It should jiggle a bit when shaken gently, but shouldn't be liquidy in the center. Turn the oven off and leave the cake there until you can remove it without using oven mitts. Finish cooling cake on the counter. Cover the cake with a towel. Refrigerate overnight.