Gingerbread Cheesecake

Delicious gingerbread cheescake pleasing to the palate for the holidays :)


Filling: 2 - 8 oz pkgs cream cheese ½ teaspoon vanilla 4 eggs ½ cup sugar 2 tablespoons sugar ¼ cup molasses 4 tablespoons softened butter 1 teaspoon ground ginger ¼ teaspoon fresh ground nutmeg ⅛ teaspoon ground cloves ¼ teaspoon salt ½ cup light brown sugar Crust: ¼ cup butter 2 cups crushed gingersnaps

Nutritional information

No nutrition information available


Preheat oven to 350 degrees Fahrenheit. In springform pan or glass pie pan mix cookie crumbs and butter and pack into bottom of pan. In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, add the remaining ingredients and mix thoroughly until smooth and creamy and spread into springform pan (I even use just a glass pie pan). Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack. Let cool to room temperature. Remove the sides of the spring form pan (or leave in glass pie pan), cover and refrigerate at least 3 hours. Serve chilled.