Ingredients
Equipment
Instructions
Prepare the Crust
- In a medium bowl, combine the gingersnap cookie crumbs and brown sugar. Pour in the melted butter and stir until the mixture is fully combined and resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer to set while you prepare the filling.
Make the Filling
- In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the molasses, vanilla, ginger, cinnamon, and cloves, and beat until fully combined.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble and Chill
- Pour the cheesecake filling over the chilled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.
- To serve, release the springform pan and slice. Garnish with whipped cream and a sprinkle of cinnamon if desired.
Notes
Make sure your cream cheese is fully softened to avoid a lumpy filling.
For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
This cheesecake can be made up to two days in advance, making it perfect for holiday planning.
For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
This cheesecake can be made up to two days in advance, making it perfect for holiday planning.
