Gingerbread Cheesecake

Tools + Supplies

• springform pan

• food processor

• stand mixer with paddle and whisk attachments

• icing bag with various attachments

• 9x13 cake pan

• foil

Ingredients

• 1/4 cup butter, room temp

• 1 box of gingersnaps

• 3 packages cream cheese (8 ounces), room temp

• 1 cup brown sugar

• 2 teaspoons vanilla

• 3 eggs

• 1/4 cup molasses

• 1/4 teaspoon salt

• 2 teaspoons fresh ginger

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg

Instructions

• Preheat the oven to 350.

• Wrap the outside of your springform pan in foil for a water bath.

• In a food processor add the gingersnaps, ginger, and butter and pulse until all the ingredients have a fine moist crumb.

• Add them to the bottom of the springform pan and press up the sides of the pan about an inch.

• Using stand mixer and paddle attachment, mix the cream cheese and beat until fluffy.

• Add in the brown sugar and beat until fully combined, then add in the vanilla and the eggs one at a time, fully incorporating after each addition.

• Add the molasses, salt, ginger, cinnamon, nutmeg and cloves on medium speed until fully combined.

• Pour into the springform pan, place the pan into a larger pan and fill the outer pan with an inch of boiling water.

• Bake in a water bath for 60 minutes.

• When done baking turn the oven off and remove the pan from the water bath and leave it in the oven until cool

• Refrigerate for 6-8 hours or until fully chilled before serving removing springform.

• Serve with whipped cream dusted with cinnamon.