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Baked Gingerbread Cheesecake

Baked Gingerbread Cheesecake
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A creamy, decadent cheesecake featuring a spiced ginger snap crust and a rich filling infused with molasses, ginger, and cinnamon.

Ingredients

Scale
  • 2 cups Ginger Snap Crumbs
  • 0.5 cups Unsalted Butter, melted
  • 32 ounces Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 0.25 cups Molasses
  • 4 Large Eggs
  • 0.5 cups Sour Cream
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 0.25 teaspoons Ground Cloves
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons All-Purpose Flour

Instructions

  1. Preheat oven to 325°F and boil water for the water bath.
  2. Mix cookie crumbs with melted butter and press into a 9-inch springform pan.
  3. Wrap the pan in heavy-duty foil and bake the crust for 10 minutes.
  4. Beat cream cheese and sugar until smooth, then add molasses, sour cream, flour, and spices.
  5. Add eggs one at a time, mixing just until combined.
  6. Pour batter into the crust and place the pan in a roasting tin filled with hot water.
  7. Bake for 70 minutes, then cool in the oven with the door cracked before refrigerating for 6 hours.

Notes

  • Avoid overbeating after adding eggs to prevent cracks.
  • Ensure all dairy ingredients are at room temperature.
  • Use a warm, wet knife for clean slices.

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