Gingerbread Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 cups finely ground gingersnaps
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 4 (8 ounce) packages cream cheese, softened
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 4 eggs
• 1/2 cup sour cream
• 1/2 cup molasses
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tablespoon rum (optional)

Recipe

• 1 heat oven to 300°f.
• 2 combine all crust ingredients in medium bowl.
• 3 press into bottom and halfway up sides of 9-inch springform pan.
• 4 wrap outside of pan with piece of heavy-duty foil.
• 5 refrigerate at least 30 minutes.
• 6 process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
• 7 add eggs one at time, processing after each addition.
• 8 add all remaining filling ingredients; pulse to combine.
• 9 pour into crust
• 10 place pan in large baking or broiler pan.
• 11 add enough hot water to baking pan to come halfway up sides of springform pan.
• 12 bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.
• 13 center should move slightly when pan is tapped but should not ripple as if liquid.
• 14 remove cake from water bath; remove foil.
• 15 cool on wire rack 1 hour.
• 16 refrigerate, uncovered, overnight.
• 17 beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
• 18 beat in rum until firm but not stiff peaks form.
• 19 spread over top of cake.