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5 from 3 votes

Gingerbread Cheesecake

Author: This Worthey Life

Ingredients

  • 2 8 oz Bricks of Cream Cheese; softened to room temperature
  • 1 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ¼ cup Heavy Whipping Cream
  • 2 TBS Molasses
  • 2 TBS Flour
  • 1 tsp Ginger
  • ½ tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Ground Cloves
  • For the Crust:
  • 1 cup Gingersnap Crumbs
  • 3 TBS Butter; melted

Instructions

  • Preheat over to 350 degrees.
  • Grease an 8” or 9” pie plate and set aside.
  • In a medium sized bowl, mix the gingersnap crumbs and melted butter together with a fork. Mix until even. Pour into greased pie plate, and evenly press across the bottom. Set aside.
  • In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, vanilla, heavy cream and molasses and beat until smooth.
  • In a small bowl, stir flour, ginger, cinnamon, nutmeg and cloves together. Slowly mix into batter and beat.
  • Slowly pour batter over crust and smooth evenly to the edges.
  • Bake for 30-35 minutes. Cheesecake will be slightly jiggly when done (make sure not to over bake.)
  • Cool on a wire rack for an hour or so, then move to the refrigerator for at least 2 more hours.
  • Garnish with whipped cream and enjoy!!