Cheesecake is definitely one of my favorites. I also love gingerbread cookies. So when I came across this recipe for Gingerbread Cheesecake, I just had to try it. It was everything that I hoped it would be and more. It's nice and gingery without being overpowering. And smooth and creamy like a good cheesecake should be.
1 1/4 cups gingersnap crumbs
1/4 cup butter, melted
3 packages (8 oz/250g) brick cream cheese, softened
3/4 cup sugar
1/4 cup molasses
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon gound ginger
1/4 teaspoon ground cloves
4 squares semi-sweet chocolate baking squares
1/2 cup whipping cream
10 or 12 mini gingerbread cookies
Heat oven to 350 degrees F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 45 to 50 minutes or until centre is almost set. Run a knife around rim of the pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Microwave chocolate and whipping cream in bowl on HIGH for 1 minute; stir. Microwave 30 seconds to 1 minute or until chocolate is completely melted and mixture is well blended, stirring every 30 seconds. Pour over cheesecake. Place gingerbread cookies evely around the perimeter of the cheesecake.
Store leftovers in the refrigerator.
Serves 10 to 12