This rich, creamy gingerbread cheesecake combines the warming flavors of cinnamon, ginger, nutmeg and cloves with sweet molasses.This decadent cheesecake has a spiced graham cracker crust, a billowy topping of whipped cream, and a generous drizzling of salted caramel sauce.Both the crust and filling for this easy cheesecake recipe can be made in the food processor.
Line the base of a 9 inch (23cm) springform pan with a circle of parchment paper. Wrap the exterior (base and sides) of the pan with aluminum foil to prevent water entering the pan during baking.
CRUST
Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
Add graham crackers, brown sugar and spices to bowl of a food processor. Pulse until uniformly ground into fine crumbs. Add melted butter and pulse to combine. Dump into springform pan and press firmly into base. Do not press up the sides. Place pan into freezer for 10 minutes to chill.
Place a 10 x 14 x 2 inch (25 x 36 x 5 cm) metal baking pan, roasting pan or broiling pan large enough to fit the springform pan on the center rack of the oven and fill with ¾ inch (2 cm) of water.
Adjust oven temperature to 475° Fahrenheit (245° Celsius, Gas mark 9).
To the bowl of a food processor, add the cream cheese, sugars, molasses and spices. Blend well, stopping the machine a few times to scrape down the sides and ensure the cream cheese is incorporating well.
900 grams (32 ounces) cream cheese, full fat, 200 grams (1 cup) brown sugar, 50 grams (¼ cup) granulated sugar, 85 grams (¼ cup) molasses - unsulphered, dark, 2 teaspoon cinnamon, 2 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon cloves
Add sour cream. Pulse until well combined, scraping down the bowl to ensure ingredients are well mixed together. Add eggs, mixing just until blended. Do not overmix.
Pour cheesecake filling onto graham cracker base. Rap the cheesecake firmly on the counter several times to pop air bubbles that may have formed during mixing.
Place cheesecake directly into hot water bath and bake for 12 minutes. Reduce temperature to 350° Fahrenheit (177° Celsius, Gas mark 4) and bake for an additional 40-45 minutes. Cheesecake should still be slightly wobbly in center third. Remove from oven remove foil from exterior of pan. Place on a rack to cool completely. When cool, cover springform pan with foil and refrigerate for at least 3 hours, but preferably overnight.
SALTED CARAMEL SAUCE
In a large heavy saucepan, melt butter over medium heat. Add sugar and whisk until completely incorporated into butter.
Cook over medium heat, stirring frequently, until mixture thickens, bubbles, and the color reaches a deep copper brown, like a penny. Keep it on the heat until it just begins to smoke - then quickly remove from heat.
Whisking constantly, very slowly pour the cream into the hot sugar mixture – be careful as it will sizzle and foam at the beginning. Continue to whisk until the cream is completely incorporated and the sauce is smooth. Be patient – this often takes a few minutes. If any of the sugar seizes, place over low heat and continue stirring until it melts again. When smooth, remove from heat.
2501 mL (1 cup) heavy whipping cream
Add the vanilla and sea salt to the caramel and stir well to incorporate. Set aside to cool slightly – it should be cool enough to touch comfortably but still warm enough to pour smoothly from a spoon.
1 teaspoon vanilla extract, ½ teaspoon kosher salt (I use Diamond Crystal)
This will make about double what you need to top the cheesecake, but an extra drizzle on individual slices is always welcome. The extra can be stored in a jar in the refrigerator for up to 3 months.
WHIPPED CREAM
Immediately prior to serving, run a thin knife around the inside of the springform pan to loosen the cheesecake. Remove side of springform pan from cheesecake and place cheesecake onto a serving platter.
Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Add sugar and vanilla. Whip the cream until medium-firm peaks appear and cream holds its shape. Scoop onto chilled cheesecake and swirl decoratively with the back of a spoon.
250 mL (1 cup) heavy whipping cream, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract
Drizzle caramel sauce onto the whipped cream topped cheesecake and serve immediately.
Notes
Graham crackers - If you are overseas and don't have access to graham crackers, I recommend substituting an equal amount of Biscoff cookies. They have a similar flavor profile to graham crackers, and will create finer crumbs than digestive biscuits.Store: Store cheesecake in the refrigerator, gently covered in plastic wrap or foil, for 3-4 days. (The cheesecake itself will last up to a week; the whipped cream topping doesn't last as long.)Freeze: Freeze leftover cheesecake in individual slices. Wrap well and place in an airtight container in the freezer for up to 3 months.