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Craving a Rich and Creamy Dessert? How about Gingerbread Cheesecake!
Recipe: Gingerbread Cheesecake
Ingredient:
Bark:
2 1/2
cups
gingersnaps crumble
1
a tea spoon
ground cinnamon
1/2
a tea spoon
ground ginger
1/2
a tea spoon
ground nutmeg
1/8
a tea spoon
ground cloves
1/4
cup
unsalted butter
molten
Filling:
32
ounce
full-fat cream cheese
4 packs at room temperature
1 ½
cups
Brown sugar
1
a tea spoon
vanilla
3
egg
room temperature
1/4
cup
molasses
1/3
cup
sour cream
1/4
a tea spoon
salt
1
a tea spoon
ground ginger
2
teaspoons
ground cinnamon
1/2
a tea spoon
ground nutmeg
1/4
a tea spoon
ground cloves
Instructions:
Preheat oven to 350 degrees F.
Wrap the outside of a 9- or 10-inch springform pan with foil for a water bath.
In a food processor, add Crust ingredients and pulse until combined.
Press them into the bottom of the pan and up the sides of the pan about an inch.
Add cream cheese to a large bowl and beat until fluffy.
Add the brown sugar and beat until combined, then add the sour cream, vanilla and eggs one at a time. Beat until combined, scraping down the sides and bottom of the bowl.
Add the molasses, salt, ginger, cinnamon, nutmeg, and cloves and beat until fully combined.
Pour the filling into the spring form. Place the pan in a larger pan filled with an inch of hot water.
Bake in a water bath for 60 minutes.
After baking, turn off the oven, remove the pan from the water bath and place it on the middle rack of the oven. Leave the cracker on the oven door and let the cheesecake cool in the oven.
Transfer to the refrigerator for 8 hours or until completely chilled.
Served with whipped cream dusted with cinnamon.
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