Gingerbread Cheesecake

Serves: 8-10 | Preparation Time: 40 min

Ingredients

Ginger Bread

  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 4 tbsp unsalted butter, room temperature
  • 1/4 cup packed dark-brown sugar
  • 1 medium egg
  • 1/3 cup molasses

Cheesecake:

  • All-purpose flour, for dusting
  • 4 tbsp unsalted butter, melted
  • Gingerbread (recipe above)
  • 1 3/4 cups granulated sugar
  • 900g cream cheese, room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 1/4 cup unsulfured molasses
  • 1/4 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp finely grated lemon zest

Instructions

Whisk together flour, baking soda, salt, and spices in a medium bowl.

Beat butter and sugar with a mixer on medium-high speed until fluffy. Add egg, beating well. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Wrapin plastic. Refrigerate for 1 hour.

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil. On a generously floured piece of parchment, roll dough to about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes.

Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.

Combine butter, 1/4 cup sugar, and cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
 
Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low.

Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.

Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan.

Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
 
Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan.