Description
A delightful fusion of creamy cheesecake and warm, spicy notes of gingerbread, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, ground ginger, ground cinnamon, and ground nutmeg until combined. Press into the bottom of the pan.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, molasses, ground ginger, ground cinnamon, allspice, and ground cloves. Fold in sour cream and flour. Mix until smooth.
- Pour the mixture over the crust and bake for 55-60 minutes, until set around the edges but slightly jiggly in the center.
- Cool in the oven with the door cracked for about 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Notes
Store leftovers in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg