Recipes

Ginger Cheesecake

It’s not the gingerbread man, but it is the next best thing. This ginger-flavored cheesecake is like a combination of two great desserts. It does the trick as a satisfying treat.
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Cuisine Continental

Servings 1 servings
Calories 2151.64 kcal

Ingredients

  

  • 1 pound(s) cream cheese, at room temperature
  • 1/2 teaspoon(s) vanilla extract
  • 4 eggs
  • 1/2 cup(s) granulated sugar
  • 2 tablespoon(s) granulated sugar
  • 1/4 cup(s) molasses
  • 4 tablespoon(s) butter, softened
  • 1 teaspoon(s) ground ginger
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) fresh nutmeg, grated
  • 1/8 teaspoon(s) ground cloves
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) light brown sugar
  • 1 1/2 teaspoon(s) baking soda
  • 1 cup(s) flour

Instructions

 

  • Heat the oven to 350 degrees.
  • 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 tbsp 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, and then beat in the flour in 3 batches until completely incorporated.
  • Using a tbsp , 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 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 springform pan, cover and refrigerate.
  • Serve chilled.

Nutrition

Calories: 2151.64kcalCarbohydrates: 337.18gProtein: 39.66gFat: 75.22gSaturated Fat: 41.1gCholesterol: 897.3mgSodium: 3276.24mgFiber: 3.83gSugar: 245.56g

Keyword Butter, Cinnamon, Vanilla
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