Gingerbread Cheesecake

Ingredients:
For the Crust:

1 1/2 cups ginger snap cookie crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup unsalted butter, melted

For the Cheesecake Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, at room temperature
1/2 cup molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon all-purpose flour
1/4 teaspoon salt

For the Whipped Cream Topping (optional):

1/2 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon (for garnish)
1/4 teaspoon ground nutmeg (for garnish)

Instructions:
1. Prepare the Crust:

Preheat your oven to 325°F (165°C).
In a bowl, combine the ginger snap cookie crumbs, granulated sugar, ground cinnamon, and ground ginger. Stir until well mixed.
Add the melted butter to the crumbs and mix until the crumbs are evenly coated and slightly moist.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure the crust is compact and evenly distributed.
Bake the crust for about 8-10 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Add the vanilla extract, sour cream, molasses, ground ginger, ground cinnamon, ground cloves, ground nutmeg, flour, and salt. Beat until the mixture is smooth and well combined.
Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.

3. Bake the Cheesecake:

Bake the cheesecake at 325°F (165°C) for 55-65 minutes, or until the center is just set but still slightly wobbly. The edges should be firm, but the middle should have a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for about 1 hour to prevent cracking.
After 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Transfer to the refrigerator to chill for at least 4 hours, or preferably overnight.

4. Make the Whipped Cream Topping:

In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
Once the cheesecake has fully chilled, spread or pipe the whipped cream on top of the cheesecake.
Sprinkle ground cinnamon and nutmeg on top for garnish, adding a festive touch.

Serve:

Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and serve chilled, enjoying the warm spices of gingerbread in every creamy bite!

Tips:

If you want an extra kick of spice, add a pinch of ground black pepper to the cheesecake filling.
You can substitute the ginger snap cookies with another spiced cookie, like gingersnaps or cinnamon graham crackers, for a different flavor.
This cheesecake can be made ahead of time and kept in the fridge for up to 3-4 days, making it perfect for holiday gatherings!