Desserts & Baked Goods Gingerbread Cheesecake By Chelsey Lale Ingredients: Gingerbread Crust: 3 cups All-purpose flour ½ tsp. Salt 1 tbsp. Ground ginger 2 tsp. Cinnamon ¼ tsp. Ground cloves 6 tbsp. Unsalted butter, softened ¾ cup Dark brown sugar, lightly packed 1 Large egg ½ cup Fancy molasses 2 tsp. Vanilla Cheesecake Filling: 24 oz. Cream cheese, softened
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Fold in sifted dry ingredients until incorporated. Press dough into prepared pan, ensure even thickness (⅛” - ¼ “) Bake for 15-18 minutes until the center is fully set and the edges begin to brown. Allow it to cool. Cheesecake Filling: Preheat oven to 250°F. Cream sugar and cream cheese together until fluffy Add eggs, molasses, sour cream, and vanilla. Mix on low speed until combined, scraping down sides as needed. Add flour and spices, mix on low speed until just combined. Pour over cooled crust, and bake for 45-55 minutes until center jiggles slightly but is nearly set (if the center is too jiggly, the cheesecake will be underbaked, if fully set, the cheesecake will be overbaked and crack) Allow to cool in oven (turned off) with door ajar for 1 hour or until it reaches room temperature, then chill in the fridge for a minimum 4 hours, up to overnight Top with whipped cream and gingerbread cookies if desired.
1 cup Sugar 4 Large eggs ¼ cup Fancy molasses 2 tsp. Vanilla 1 tbsp. Ground ginger 2 tsp. Cinnamon ¼ tsp. Ground cloves 1 cup Full-fat sour cream
3 tbsp. Flour Directions: Crust: Preheat oven to 350°F. Line 10” springform pan with parchment. Sift all dry ingredients together. Cream butter and sugar together with an electric mixer on medium speed until lightened and fluffy. Add egg, molasses, and vanilla, mix on low speed until thoroughly combined, scraping down sides as needed.
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