Updated: Oct 11, 2021
Tools + Supplies
stand mixer with paddle and whisk attachments
icing bag with various attachments
9x13 cake pan
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
1/4 cup molasses
1/4 teaspoon salt
2 teaspoons fresh ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
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.