Ingredients
Scale
- 3 cups Tate's Bake Shop Gingersnap Cookie Crumbs
- 6 TBSP unsalted butter, melted
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup molasses (do not use blackstrap)
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 large eggs, room temperature
- 1 cup white granulated sugar
- 4 TBSP unsalted butter, cubed and room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1 tsp salt
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Blend gingersnap cookies in a food processor and mix with melted butter.
- Press the crumb mixture into the prepared pan and bake for 14 minutes.
- In a mixer, beat cream cheese and sugar until smooth. Add sour cream, heavy cream, vanilla, molasses, cinnamon, ginger, nutmeg, and mix.
- Add eggs one at a time, mixing on low speed after each.
- Pour the cheesecake batter over the cooled crust. Use a water bath for baking.
- Bake for 70-80 minutes until the edges are set but the middle jiggles slightly.
- Cool in the oven with the door cracked, then chill in the fridge overnight.
- Prepare salted caramel by melting sugar, adding butter, and stirring in cream and salt.
- Remove cheesecake from the pan, drizzle with cooled caramel, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all dairy ingredients are at room temperature for smooth mixing.
Avoid opening the oven door during baking to maintain heat stability.
Chill the cheesecake properly after baking to enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 7
- Cholesterol: 120