INGREDIENTS:
-2½ cups crumbled gingersnap cookies
-6 tablespoons unsalted butter, melted
-24 oz (3 blocks) cream cheese, softened and room temperature
-1 cup granulated sugar
-3 eggs, room temperature
-¼ cup molasses
-1 teaspoon vanilla extract
-1 tablespoon ground cinnamon
-1½ teaspoons ground ginger
-½ teaspoon ground nutmeg
-¼ teaspoon ground cloves
-Whipped topping
-Gingerbread cookies for decoration
DIRECTIONS:
Preheat your oven to 350F.
Combine the crumbled gingersnaps and melted butter, then press into a 9-inch springform pan on the bottoms and sides like a crust.
Beat cream cheese and granulated sugar in a large bowl for 2-3 minutes, or until smooth.
Beat in eggs one by one for one minute each.
Next, beat in molasses, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Be sure to scrape down the sides and get everything fully mixed. This should form your batter.
Place the batter into the crust and bake for 35-40 minutes and the top is firm.
Cool for one hour in the pan.
Loosen the cheesecake gently by running a knife around the edge. Cover and chill the cheesecake for at least four hours or overnight.
Remove the cheesecake from the pan and cover it with whipped cream. Add gingerbread cookies around the rim and enjoy!
YOU ARE READING
The Peregrine Passage
Подростковая литератураAdam and Hazel are teenagers from the picturesque New England town of Maple Ridge who couldn't possibly be more different. However, when they're forced to work together on a project researching the old Peregrine Estate to pass their history class, t...
