Ingredients
Units
Scale
Crust
- 2 1/2 cups crushed gingersnap cookies
- 1/2 cup brown sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- (3) 8–ounce packages of cream cheese
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup molasses
Topping
- Caramel Sauce
- Extra crushed ginger snaps
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a spring-form pan with parchment paper.
- In a bowl, add the crushed ginger snaps, brown sugar, and melted butter. Mix together with a fork until combined. Pour the mixture into the springform pan (affiliate link) and press firmly into the bottom of the pan.
- Bake crust 5 minutes. Remove from the oven and let cool completely on a wire rack.
- While the crust is cooling, add cream cheese to a separate large mixing bowl. Beat with a hand mixer until creamy and lump-free. Add the sugar and brown sugar and mix into the cream cheese.
- Add the cinnamon, nutmeg, and ginger. Blend together until combined
- Add each egg, one at a time, mixing in between each addition.
- Add molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
- Place the springform pan (affiliate link) on a baking sheet. Pour the cheesecake filling into the pan and spread evenly, smoothing with the back of a spoon if necessary.
- Bake for 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
- Turn off the oven off and open the door slightly. Leave the cheesecake in the oven foe an additional 60 minutes.
- Remove the cheesecake from the oven and allow to cool to room temperature. Place in the refrigerator for 4 hours or overnight.
- Top with an optional layer of caramel sauce and additional gingersnap crumbs.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: dessert
- Method: baking
- Cuisine: American