Gingerbread Cheesecake
From peetabear 14 years agoIngredients
- 1 pound cream cheese (at room temperature) shopping list
- 1/2 teaspoon vanilla extract shopping list
- 4 eggs shopping list
- 1/2 cup granulated sugar shopping list
- 2 tablespoons granulated sugar shopping list
- 1/4 cup molasses shopping list
- 4 tablespoons butter, softened shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon cinnamon shopping list
- 1/4 teaspoon fresh nutmeg, grated shopping list
- 1/8 teaspoon ground cloves shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup light brown sugar shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1 cup flour shopping list
How to make it
- Preheat 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, 1 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 spoonfuls 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 overmix). 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.
People Who Like This Dish 3
- minitindel THE HEART OF THE WINE COUNTRY, CA
- quaziefly ALL POINTS
- scumpdidilyumptious Peoria, AZ
- mbeards2 Omaha, NE
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 3 people-
This looks great! Two of my favorite things in one dessert, cheesecake AND gingerbread!
mbeards2 in Omaha loved it -
YOU KMOW THIS IS MY WEAKNESS C...H...E..E...S...E.......C...A....K....E
LOL
I ALSO LOVE GINGERBREAD TOO YUMMMM
TINKminitindel in THE HEART OF THE WINE COUNTRY loved it
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