Sweet Cheesecake Recipes
Gingerbread Cheesecake
Ingredients
- 1 pound cream cheese (at room temperature)
- 1/2 teaspoon vanilla extract
- 4 eggs
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar
- 1/4 cup molasses
- 4 tablespoons butter, softened
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh nutmeg, grated
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup light brown sugar
- 1 1/2 teaspoons baking soda
- 1 cup all-purpose flour
Instructions
- Heat the oven to 350 degrees F. Butter a 9 inch springform 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 extract.
- Add two of the eggs, one at a time, beating until thoroughly blended.
- Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside.
- In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended.
- Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt.
- Add the brown sugar and beat with a wooden spoon until smooth.
- Let cool to room temperature.
- Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended.
- Stir in the baking soda, then beat in the flour in 3 batches until completely incorporated.
- Using a tablespoon, drop half the gingerbread batter in spoonsful into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbleize the batters (be careful not to over-mix).
- Smooth the remaining cream cheese mixture over the top.
- 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, cover and refrigerate.
- Serve chilled.