Gingerbread Cheesecake

Ingredients

• Gingersnap cookies (2 cups, crushed)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (24 ounces, softened)
• Granulated sugar (1 cup)
• Molasses (1/2 cup)
• Ground ginger (2 teaspoons)
• Ground cinnamon (1 teaspoon)
• Ground nutmeg (1/2 teaspoon)
• Vanilla extract (1 teaspoon)
• Eggs (4 large)
• Whipped cream (for serving)
• Ground cinnamon (for garnish)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed gingersnap cookies and melted unsalted butter. Mix until the crumbs are evenly coated.
3. Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it is even and compact.
4. In a separate mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add the molasses, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract to the cream cheese mixture. Mix until well combined.
6. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
7. Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
8. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle, as it will firm up while cooling.
9. Remove from the oven and let the cheesecake cool completely at room temperature.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
11. Before serving, garnish each slice with a dollop of whipped cream and a sprinkle of ground cinnamon.